Recipe

Mini lemon meringue tarts

These deliciously zesty mini lemon meringue tarts are perfect for entertaining! You can even have this recipe ready to go advance and simply make the meringue last minute

Mar 02, 2017 1:26am
  • 30 mins preparation
  • 25 mins cooking
  • 1 hr marinating
  • Makes 24
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This recipe first appeared inFood magazine.
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Ingredients

  • 400 gram sweet short pastry
  • 1/3 cup sugar
  • 2 egg yolks
  • 2 teaspoon lemon zest
  • 1/4 cup lemon juice
  • 30 gram butter, cubed
  • 1 tablespoon cornflour, mixed with 1 tbsp water
Meringue
  • 2 egg whites
  • 1/2 cup caster sugar

Method

  • 1
    喷雾两个12-hole mini muffin pans with oil. Roll out the pastry on a lightly floured bench to 2mm thick (it will thicken on baking).
  • 2
    Use a 6cm cutter to cut 24 rounds. Press each round of pastry into the base and sides of the prepared pans. Prick well with a fork and place in the freezer for at least half an hour.
  • 3
    To make the filling, place the sugar and egg yolks in a small saucepan. Whisk together until smooth. Add the lemon zest, juice and butter.
  • 4
    Place over a low heat and stir continuously until the butter has melted and the mixture is just at a simmer. Stir in the combined cornflour and water.
  • 5
    Continue to cook gently for a few minutes more until the mixture has thickened. Remove the pan from the heat and leave the mixture to cool. (Place a layer of plastic wrap on the surface so a skin doesn’t form.)
  • 6
    Preheat the oven to 180ºC. Bake the frozen pastry shells for 10-12 minutes until golden. Leave them to cool in the pans for 2-3 minutes, then transfer them to a cooling tray.
  • 7
    To make the meringue, whisk the egg whites until soft peaks form. Add the sugar a spoonful at a time, beating well after each one. Continue to beat until the meringue is thick and glossy.
  • 8
    To assemble the tarts, place a small teaspoonful of lemon mixture into each pastry case and pipe or spoon the meringue on top. Bake the tarts at 180ºC for about 10 minutes until the meringue is just starting to colour.

Notes

  • You can make the lemon mixture a day ahead of time and have the pastry shells in the freezer ready to go, leaving only the meringue to make at the last minute.

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