lemon meringue

To-die-for Mini Lemon Meringue Tarts

These mini lemon meringues are the most delightful little treats and are sure to impress! This recipe also works well if you want to make one large tart. I personally love these small ones as they look so beautiful and trust me – a couple of bites is actually all you need. They can last for a day or two in the fridge; the meringue is stable enough but the crust might go a bit soft overnight. The pastry when raw, freezes really well too so you can make it in advance or use it for other tart bases. Alternatively if you have enough leftover pastry and want to make use of it, check out this recipe for Lavender and Lemon Butter Cookies. They’re delish!

Here is a step-by-step guide on “how to” as a little bit of skill and patience is needed. If you just want the recipe scroll down to the bottom. Happy Baking!

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Mini Lemon Meringue Tartlets

Yeilds 20-25 tartlets

Pastry:

225 g Butter, softened

200 g Castor Sugar

2 Free Range Eggs

500 g Plain Flour

  • In a large mixing bowl, cream the butter and sugar until light and fluffy

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  • Beat in the eggs one at a time

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  • Blend in the flour until the dough forms a ball

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  • Turn the dough out onto the counter and divide in half. Shape the dough into two disks, wrap in cling-film and leave to rest in the fridge for half an hour or until ready to use.

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Filling:

3 x 385 g tins Condensed Milk

Fresh Lemon Juice and zest, to taste (depends on your lemons but at least 3)IMG_8867

3-4 large Free Range Egg Yolks

  • Whisk the egg yolks into the condensed milk and add the lemon juice until you get a strong tangy lemon taste – this will depend on your lemons! You can also grate in the zest for an extra zing!

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Meringue:

8 free range egg whites

450 g castor sugar

  • In a large round-bottomed glass or metal bowl combine the egg whites and sugar
  • Heat over a bain-marie (double boiler), gently stirring, until the sugar dissolves and the mixture reaches at least 60°C

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  • Remove from the heat and beat until stiff peaks. The mixture will look so smooth and glossy – you’ll just wanna dive in!

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Time to assemble your tarts:

  • Preheat your oven to 180°C
  • Dust your work surface and rolling pin (or in my case, wine bottle!) with flour and roll out your pastry until just less than half a cm thick. Make sure you lift and rotate the pastry between rolls to ensure it’s rolled evenly and doesn’t stick to the counter. Use more flour if it starts to get soft and sticky

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  • If making one large tart, use your rolling pin to gently lift the pastry in one go and line the tart tin. There is enough butter in the pastry that you don’t need to grease the tin. Gently press the pastry into the edges of the tin, and trim the excess from the top.

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  • If you’re making the mini tarts, use a cookie cutter or knife to cut the size of your tarts, and line the small tins
  • Prick the bottom of the tart with a fork to help prevent air bubbles

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  • Bake blind for 10 mins until it starts to develop a golden colour around the edges – use baking beans for the large tart to weigh it down

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  • Leave to cool and remove from the tins before adding the filling
  • Pour this into your cooled down tart shells and bake again for about 10 mins, until the filling has set. You can test this by very gently touching the surface, the filling should not stick to your finger

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  • Allow to cool and generously top with the meringue mixture
  • Give your tarts an extra make-over by going over the meringue with a blow-torch…just don’t burn the house down!

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Happy Baking!

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Mini Lemon Meringue TartsIMG_8910

Yeilds 20-25 tartlets

Pastry:

225 g Butter, softened

200 g Castor Sugar

2 Free Range Eggs

500 g Plain Flour

  • In a large mixing bowl, cream the butter and sugar until light and fluffy
  • Beat in the eggs one at a time
  • Blend in the flour until the dough forms a ball
  • Turn the dough out onto the counter and divide in half. Shape the dough into two disks, wrap in cling-film and leave to rest in the fridge for half an hour or until ready to use.

Filling:

3 x 385 g tins Condensed Milk

Fresh Lemon Juice and zest, to taste (depends on your lemons but at least 3)

3-4 large Free Range Egg Yolks

  • Whisk the egg yolks into the condensed milk and add the lemon juice until you get a strong tangy lemon taste – this will depend on your lemons! You can also grate in the zest for an extra zing!

Meringue:

8 free range egg whites

450 g castor sugar

  • In a large round-bottomed glass or metal bowl combine the egg whites and sugar
  • Heat over a bain-marie (double boiler), gently stirring, until the sugar dissolves and the mixture reaches at least 60°C
  • Remove from the heat and beat until stiff peaks. The mixture will look so smooth and glossy – you’ll just wanna dive in!

Time to assemble your tarts:

  • Preheat your oven to 180°C
  • Dust your work surface and rolling pin (or in my case, wine bottle!) with flour and roll out your pastry until just less than half a cm thick. Make sure you lift and rotate the pastry between rolls to ensure it’s rolled evenly and doesn’t stick to the counter. Use more flour if it starts to get soft and sticky
  • If making one large tart, use your rolling pin to gently lift the pastry in one go and line the tart tin. There is enough butter in the pastry that you don’t need to grease the tin. Gently press the pastry into the edges of the tin, and trim the excess from the top.
  • If you’re making the mini tarts, use a cookie cutter or knife to cut the size of your tarts, and line the small tins
  • Prick the bottom of the tart with a fork to help prevent air bubbles
  • Bake blind for 10 mins until it starts to develop a golden colour around the edges – use baking beans for the large tart to weigh it down
  • Leave to cool and remove from the tins before adding the filling
  • Pour this into your cooled down tart shells and bake again for about 10 mins, until the filling has set. You can test this by very gently touching the surface, the filling should not stick to your finger
  • Allow to cool and generously top with the meringue mixture
  • Give your tarts an extra make-over by going over the meringue with a blow-torch…just don’t burn down the house!

Happy Baking!

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