Rachie Bakes NI

Mini Lemon Meringue Tarts 

I made these miniature lemon meringue tarts at the weekend and was delighted with how they turned out. They are a little time consuming because of the different elements involved but are definitely worth the wait. 

Ingredients

Shortcrust Pastry
225g plain flour 
100g butter (diced)

Lemon Curd
4 lemons (juice & zest)
100g butter
325g caster sugar
8 eggs, 4 separated

Meringue
100g caster sugar 
25ml water 
50g egg whites  


Method
Put plain flour and butter into a food processor and blitz until the mixture resembles fine breadcrumbs. 
Add 2-3 tbsp of water and mix until a firm dough forms.
Wrap the dough in cling film and chill for 30mins.

Heat oven to 160c. 
Roll out pastry and use to line mini fluted loose-bottomed tart cases, leaving a little pastry overhanging. 
Prick the cases with a fork and bake blind for 20 mins (removing the paper and beans after 15 mins) until pale golden brown. 
Set aside to cool. 
When cool, use a  knife to neatly level the pastry.

For the filling:
Put the zest, juice, butter and 225g of sugar into a saucepan. 
Heat gently until the sugar dissolves, then remove from the heat. 
Beat the whole eggs and yolks together, then stir into the pan. 
Stir over a low heat for 5-10 mins until thickened. 
Sieve into a bowl, then spoon into the cases. 

For the meringue:
Put the sugar and water into a saucepan over a medium heat with a thermometer resting in the liquid.
Start to slowly whisk the egg whites until just starting to foam.
Heat the sugar until it reaches 121°C then slowly pour into the egg whites while still whisking.
Turn the whisk up to full speed and whisk until cooled to room temperature.
Spoon the meringue into a piping bag and pipe onto lemon curd.
Using a blow torch, blast the meringue to give a bronzed effect.