Lemon Meringue Tarts

Behold the sweetness of the meringue and the tang of the lemon curd!

The ingredient of Lemon Meringue Tarts

• 2 1 2 sheets frozen shortcrust pastry thawed
• 1 cup water
• 1 2 cup lemon juice
• 1 2 cup sugar
• 1 4 cup cornflour
• 2 egg yolks
• 30g butter
• 1 finely grated lemon zest
• 2 egg whites
• 1 3 cup caster sugar
• 1 teaspoon vinegar or lemon juice

The Instruction of lemon meringue tarts

• preheat oven to hot 200c lightly grease each recess of a 1 4 cup muffin pan
• using a 10cm cutter cut 12 rounds from pastry ease pastry into prepared pans chill for 15 minutes prick bases and bake for 5 10 mins
• meanwhile combine water lemon juice sugar and cornflour in a saucepan until smooth bring to boil stirring constantly until mixture thickens reduce heat and simmer for 3 mins
• stir in yolks butter and rind and allow to cool slightly spoon into prepared cases leveling top chill until firm
• to make the meringue in a clean dry bowl using an electric mixer beat egg whites until soft peaks form gradually add sugar one tablespoon at a time beating until sugar dissolves and foam is stiff thick and glossy beat in vinegar
• increase oven to very hot 220c dollop meringue roughly over filling in each tart bake for 4 5 mins until lightly browned allow to cool and store in an airtight container

Nutritions of Lemon Meringue Tarts

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