Lemon Meringue Tarts
Description
(makes 24)
INGREDIENTS
Sweet Short Pastry
Lemon Curd
Italian Meringue
METHOD
Lightly grease, with baking spray or melted butter, 24x small moulds.
On a lightly floured work surface, roll pastry to a 3mm thickness.
Using an 7cm straight-edged cookie cutter, cut out 24 rounds. This pastry can be rerolled many times to obtain the yield.
Line each prepared mould with a pastry round and gently press pastry into base and sides.
Rest in refrigerator for 30 minutes.
Preheat oven to 180°C.
Place moulds into oven and cook for 12-15 minutes or until pastry is crisp and a light golden colour.
Remove from oven and cool.
Tart cases can be stored at room temperature in an airtight container for up to 5 days. Alternatively freeze for up to 3 months.
To serve: Place Lemon Curd into each tart case. Pipe meringue onto Lemon Curd to make a high swirling effect.
Using a blow torch, carefully torch meringue until light golden in colour.
Sweet Short Pastry
(yields 490g)
INGREDIENTS
100g unsalted butter (diced and at room temperature)
¼ tsp vanilla extract
115g (½ cup + 1 tbsp) castor sugar
1 egg (lightly beaten)
200g (1 ¼ cups + 1 tbsp) flour
25g (3 tbsp + 1 tsp) cornflour
¼ tsp salt
METHOD
Place butter, vanilla and sugar into the bowl of an electric mixer fitted with a paddle and beat until just mixed. Add egg and beat until combined. Alternatively mix with a wooden spoon.
Add flour, cornflour and salt and mix gently for 1 minute.
Tip pastry onto a lightly floured bench and gently mould together to a smooth dough.
Mould into a flattened disc shape. Wrap pastry in plastic wrap and rest in refrigerator for 30 minutes or overnight before using.
Lemon Curd
(makes 640g/enough for 24 tarts)
Lemon Curd keeps well if placed in an airtight container and stored in the refrigerator.
INGREDIENTS
5 eggs
210g (1 cup) castor sugar
50g (5 tbsp) butter (diced)
zest of 1 lemon (finely grated)
125ml (½ cup) lemon juice
7g (1 tbsp) cornflour
METHOD
Place eggs and sugar in a microwave-proof bowl. Whisk until well mixed.
Add butter, lemon zest, lemon juice and cornflour and stir.
Place in microwave and cook on high (100%) for 5-7 minutes, whisking after every minute, until mixture is smooth and creamy.
Use immediately or cover and store in refrigerator.
Italian Meringue
(enough for 24 tarts)
INGREDIENTS
100g (½ cup) sugar
40ml (2 tbsp + 1 tsp) water
60g (2) egg whites (at room temperature)
½ tsp vanilla essence
METHOD
Place sugar and water in a small saucepan and stir gently until sugar dissolves.
Place a sugar thermometer into syrup and cook syrup at a high heat until sugar forms small, even-sided bubbles or the sugar thermometer reaches 110°C.
Beat egg whites in a Kenwood mixer on low speed until frothy for about 2 minutes.
Increase speed of mixer and slowly add syrup until mixture is shiny and smooth.
Photo Credit: Murray Lloyd