Little Lemon Meringue Tarts

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Preparation info

  • Makes

    24

    tartlets
    • Difficulty

      Easy

Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

Most people have a benchmark lemon meringue pie: some aunt or kid at school who made a memorable one that everyone used to love. It can be intimidating. Set fears aside and try these. They’re smaller and winsome.

Ingredients

Shortcrust Pastry

    Method

    Preheat the oven to 180°C.

    This recipe is best done when you are not rushed. Do it in two stages: the pastry and filling in one and the meringue topping in another. Press tablespoons of the pastry into each muffin tin (lined with baking paper crosses). The pastry should come up to about halfway in each little tin to make a neat and not-too-chunky pastry shell.

    Pop in the oven for 10 minutes to partially blind bake the shells.

    To make the filling, place the egg yolks, condensed milk, lemon juice and zest into a mixing bowl and whisk until the ingredients are very well combined. The lemon juice will cause the mixture to thicken. Pour the lemon mixture into the partially blind-baked pastry shells and bake in the preheated oven for 10–15 minutes. If you shake it slightly or touch the mixture with your finger, it should feel firm but still slightly soft. Leave to cool completely on a drying rack, then cover and refrigerate for at least 1 hour or overnight if possible.

    For the meringue topping, put the egg whites into the super clean bowl of a stand mixer. (Make sure that both the bowl and mixer have not a bit of grease on them.) Mix with the whisk attachment until frothy. With the whisk whisking, gradually add 2 tablespoons of the sugar at a time, giving the whites time to assimilate the sugar. Once all the sugar has been whisked in, add the vanilla essence and whisk again until stiff peaks form.

    Spoon the meringue onto the top of the cold lemon filling, making lovely peaks and swirls with the back of a dessertspoon.

    Bake in a preheated 150°C oven for 20 minutes or until the meringue is golden brown and crisp to the touch.

    Leave to cool completely before serving.