Lemon Meringue Tarts
Sweet Short Pastry
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
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
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.
(makes 640g/enough for 24 tarts)
Lemon Curd keeps well if placed in an airtight container and stored in the refrigerator.
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
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.
(enough for 24 tarts)
100g (½ cup) sugar
40ml (2 tbsp + 1 tsp) water
60g (2) egg whites (at room temperature)
½ tsp vanilla essence
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