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How to make Lemon meringue tarts

Yield = 12
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

  • 2 1/2 sheets frozen shortcrust pastry, thawed
  • 1 cup water
  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • 1/4 cup cornflour
  • 2 egg yolks
  • 30g butter
  • 1 finely grated lemon zest
  • 2 egg whites
  • 1/3 cup caster sugar
  • 1 teaspoon vinegar or lemon juice

Method

  • Step 1 Preheat oven to hot, 200C. Lightly grease each recess of a (1/4 cup) muffin pan.
  • Step 2 Using a 10cm cutter, cut 12 rounds from pastry. Ease pastry into prepared pans. Chill for 15 minutes. Prick bases and bake for 5-10 mins.
  • Step 3 Meanwhile, combine water, lemon juice, sugar and cornflour in a saucepan, until smooth. Bring to boil, stirring constantly, until mixture thickens. Reduce heat and simmer for 3 mins.
  • Step 4 Stir in yolks, butter and rind and allow to cool slightly. Spoon into prepared cases, leveling top. Chill until firm.
  • Step 5 To make the meringue, in a clean, dry bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy. Beat in vinegar.
  • Step 6 Increase oven to very hot (220C). Dollop meringue roughly over filling in each tart. Bake for 4-5 mins until lightly browned. Allow to cool and store in an airtight container.