Lemon Meringue Tartlets
My daughter had a stall outside of the house at the weekend selling fresh lemonade and lemon tarts. One friend said she would give her £20 for the tarts so my seven year old is richer than she has ever been! These are the tarts, with added meringue if you wish.
300g plain flour
150g unsalted butter
1 tbsp caster sugar
2 egg yolks
Lemon or Lime Curd
(this amount will make 12 tartlets. I made half lime and half lemon, so if doing just one kind, double the quantity below)
80mls lemon or lime juice
60g caster or granulated sugar
50g unsalted butter
2 happy eggs
120 mls egg white
200g caster sugar
You will need a 6 or 7 cm pastry cutter, and a tartlet tin.
1. Whizz up the pastry ingredients and add a little milk if it does not come together. The less liquid added, the lighter the pastry will be.
2. Wrap it in cling film and put it in the fridge while you make the curd.
3. Put all of the ingredients for the curd in a pan over a low heat, stirring gently until it forms a curd. Remove from the heat and sieve into a bowl.
4. Take the pastry from the fridge and roll it between large sheets of cling film or sprinkle flour to stop it sticking.
5. Cut 6 or 7 cm circles and put in a pastry tartlet cases. You could of course make a large tart instead. If it crumbles, just fill the gaps with extra pastry.
6. Put the pastry in the oven at 200 degrees C for about 5-8 minutes until it is cooked through. I admit to being lazy and not using baking beans, so instead I just push any raised pastry down again, but this is up to you. I am not a perfectionist, though perhaps it would be better if I was!
7. Add the curd to the tartlet cases when they are hot.
8. Whisk the meringue and when it is medium peak, add the sugar, spoonful by spoonful and keep whisking until it is stiff and glossy and you can hold the bowl upside down without it falling out.
9. I find it easier to remove the tartlets before piping the meringue on top of the pastry. Bake for about 4 minutes in a hot oven until it is lightly browned.