Miniature Lemon Meringue Tartlets

Miniature Lemon Meringue Tartlets – Easy peasy and impressive!!!

So when I’m heading out for a meal at someone elses house, in which I am providing deserts my worry is not every one will be keen exactly the same desert. So I often make two!

This is perfect for fussy eaters too, as you could easily put a different filling into half of the tart cases. Jam, nuttella, Fruit tarts, frangipane and jam, chocolate and peacan…. ideas ideas!

Miniature Lemon Meringue Tartlet

Pastry
150g Plain Flour
100g Butter (Cold)
1tbsp Castor Sugar
1 Egg Beaten

Filling

1 large egg white
50g Castor Sugar
1/2 tsp Corn Flour
Vanilla extract (paste preferable and better quality)
1/2 Jar of quality lemon curd

First make the pastry by putting flour butter and sugar into a food processor / mixer and pulse until the mixture forms breadcrumbs. Add the beaten egg and pulse until the mixture starts to form a ball.

Using your hands quickly gather the mixture into a ball and place onto a floured surface. (Be careful not to handle this too much with warm hands!) Roll out the mixture into the thickness of a £1 coin. Using a biscuit cutter cut circles to line your 12 hole cake tin. Prick the pastry all over with a fork and leave to rest in the fridge for 20 minutes.

Pre- heat your oven to 200c gas / 180c fan. Once rested fill each of the pastry rounds with parchment and baking beans then pop in the pre-heated oven for approximately 15 mins or until lightly golden. Leave to cool for 10/15 minutes.

In a clean bowl whisk your egg whites until they form stiff peaks. Then whisk in the castor sugar and corn flour then the vanilla extract and whisk until silky and glossy.

Spoon some lemon curd into each of the cases then either pipe the egg white mixture on top of the lemon curd or spoon it on.  (you can use the end of a fork to lift the egg white into peaks.)

Bake in the oven for around 5/8 minutes or until the meringue is set and just golden on top.  Serve warm with cream or once cooled. Yum!

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