Little Lemon Meringue Pies
Lemon meringue tarts are a delightful treat that perfectly balance the tangy zest of lemons with the sweet and light meringue topping. The crispy shortcrust pastry provides a delicious base for the creamy lemon curd filling. These individual tarts are a lovely addition to any gathering or special occasion.
— Constant Cookbook
Ingredients
- 500g pack shortcrust pastry
- zest and juice 4 lemons
- 100g unsalted butter
- 325g caster sugar
- 8 eggs , 4 separated
- few drops malt vinegar
Instructions
- Heat oven to 180C/fan 160C/gas 4. Roll out pastry and use to line 8 x 10cm 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 serrated knife to neatly level the pastry.
- Meanwhile, put the zest, juice, butter and 225g sugar into a large heavy-based pan. Heat gently until the sugar dissolves, then remove the pan 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. Any leftover curd will keep in the fridge for up to 3 days.
- Whisk the egg whites with 50g sugar in a grease-free bowl until stiff peaks form. Whisk in the vinegar, then gradually whisk in the remaining sugar. 4 Put a good dollop of meringue on top of each tart, then dip a palette knife in hot water and make little peaks on each. Place on a baking sheet and bake for 15 mins or until just browned on top. Allow to cool, then serve.
Cook Time
35M
Prep Time
PT30M
Yield
Serves 8
Nutrition
- Calories: 500 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 71 grams carbohydrates
- Sugar Content: 48 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.53 milligram of sodium
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