Lemon meringue tarts

Standard

This is the perfect High Tea recipe as you can dictate the size of the tarts. You could do one big tart and cut it into slices, or bite sized individual tarts (made from mini muffin cases)

Ingredients
One portion of sweet short crust pastry*
One portion of Lemon curd*
2 egg whites
1/3 cup of caster sugar

*You can use store bought or follow Mum’s short crust pastry
Mum’s short crust pastry
Ingredients
225 gms of flour
1 heaped tablespoon of icing sugar
170 gms butter
1 egg yolk
3 tablespoons of cold water (have a bottle or jug in the fridge)

Grate the cold butter into the sifted flour and icing sugar. If you have a retro pastry tool (or a knuckle duster as its called in our house) use this to rub the butter into the flour mix. If you don’t have a pastry tool, use your finger tips but keep washing your hands in cold water and drying if you feel the mixture is getting too hot.
Once the mixture resembles coarse crumbs, mix in the egg yolk and water. Turn onto a floured board and knead.
Wrap the mixture in gladwrap and place in the fridge for 30 mins

*Please see the lemon curd recipe I have posted previously

Lemon Meringue Tarts
Method

Grease two mini muffin tray (24 holes), Take your pastry out of the fridge and roll to 1cm thick. Using a pastry cutter or drinking glass cut small circles out of the pastry, press into holes of the pans. Prick the base of each case with a folk and pop in the fridge for a further 30 mins, In this time preheat your oven to 200 degrees C.
Take the cases out of the oven and using baking paper (or small muffin cases) line the pastry and fill with baking weights. Bake the tarts for 12-15 mins swapping half way through if you have them on two racks in the oven.

Rest the cases for 5 mins before removing the weights cooling on an oven tray.

Fill a piping bag with lemon curd using a small round nozzle. Pipe a small amount of lemon curd into each tart and press any peaks down with a wet finger.

Preheat your oven to 220 degrees C
Make your meringue by whisking the egg whites in a clean bowl until soft peaks form, gradually at the caster sugar and continue to whisk until the mixture is glossy and all sugar has dissolved.
In a clean piping bag add the meringue with a nozzle of your choice, and pipe little hats onto each lemon curd tart. Bake for approx 3-4 minutes, swap your trays if there is a hot spot in your oven.

Allow to cool slightly before serving

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