John I just love Lemon Meringue and these tarts are so easy to make, you will be tempted to make them every week.
The lemon curd has a wonderful subtle lemon flavour to offset the sweetness. Finished off in the oven to firm up and lightly toast the meringue and you have a fantastic dessert. You will be eagerly awaiting the main course to finish, so you can start on these. Making lemon meringue in small tarts like this prevents your family from fighting over who gets the largest slice!!
I use the cheats method, I buy the tartlet shells rather than make them. It’s so much easier and quicker. However feel free to make the shells yourself, if you can’t bring yourself to cheat, like me.
Serve with ice cream or cream, or perhaps both.
I wonder if 6 is enough? Perhaps I better make 2 batches!
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- 1/4 cup Caster Sugar
- 2 tbsp Cornflour
- 1/3 cup water
- 1 Lemon juice and zest from 1 lemon
- 2 Eggs separated
- 40 g Butter
- 6 Tartlet Shells use shortcrust
- 1/2 cup Caster Sugar to be used for meringue
Ingredients
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- Combine sugar and cornflour in a small saucepan.
- Gradually add lemon juice and water. Stir to combine and until smooth.
- Place over medium heat and cook for 3 minutes or until mixture comes to boil and thickens.
- Reduce heat to low and stir for 30 seconds or until mixture is very thick.
- Remove from heat and add lemon zest, egg yolks and butter. Stir until butter is melted and all ingredients are combined. Allow to cool
- Preheat oven to 180 C (fan forced).
- Place tartlet shells onto a baking tray and fill with lemon mixture.
- Using a electric beater, mix egg whites and a pinch of salt and beat until soft peaks form.
- Gradually add caster sugar, beating well after each addition until mixture is thick and glossy
- Spoon the meringue mixture onto the tartlets
- Bake for 8-10 minutes or until the meringue is lightly browned
