Little Lemon Meringue Tarts
A really easy recipe for an afternoon tea. Little lemon meringue tarts - sweet pastry, lemon filling, meringue topping. And to make things easy peasy, use shop bought pastry cases and a quick lemon filling. The meringue topping is not too tricky!
Lemon Filling
Juice and rind of a lemon
20g cornflour
1 free-rang egg
30g butter
225g sugar
250ml water
12 mini sweet pastry cases
Meringue Topping
2 free-range egg whites at room temperature
A pinch of salt
115g caster sugar
For the lemon filling, place all ingredients in a saucepan over a medium heat and bring to the boil, stirring continuously until the mixture thickens.
Remove from stove and once cool, fill each pastry case.
Preheat the oven to 150 degrees C fan.
To make meringue topping, whisk the egg whites and salt on medium speed in an electric mixer until frothy and they form peaks which hold their shape. Add the caster sugar a tablespoon at a time, beating well after each addition. Once all the sugar has been added, continue beating until the meringue is stiff and glossy.
Fill a piping bag with meringue mixture and using a plain nozzle, pipe meringue over the lemon filling. Or simply spoon meringue over the filling.
Place the tarts in the preheated oven for 20 minutes or until the meringue is just brown on top.
Decorate with a few lemon curls if you want.