We’re all short of time! The rush of our everyday routines! These little tart’s tick all the boxes, time, flavour, charming and rewarding.
Serving them as a little mignon dessert is a great way to end your dinner. Easy Entertaining!
So yes, these mignon Lemon Meringue Tarts have zing. Just for your taste buds to tingle with the luscious lemon butter, finished off with creamy meringue, topped with a dollop of double cream and garnished with candied lemon.
Zing your taste buds, read on for the recipe…
Preparation for these Lemon Meringue Tarts is only 15 minutes – I usually make my own pastry but wanted to sample these Pampas pre-made mignon short crust tartlet cases, and save a little time! Place each tart pastry shell on a lined baking tray. I cooked the shells for about 5 minutes in a pre-heated moderate oven 180°C before filling.
To make the Lemon Butter & Meringue
1/4 cup caster sugar
2 tablespoons cornflour
finely grated rind and juice of 1 lemon
1/3 cup water
2 eggs, separated
40 g butter
1/2 cup caster sugar, extra
Combine sugar and cornflour in a small saucepan. Gradually add lemon juice and water, stirring until smooth. Place over medium heat and cook for 3 minutes or until mixture comes to the boil and thickens. Reduce heat to low and stir for 30 seconds or until mixture is very thick. Remove from heat, add lemon rind, egg yolks and butter and stir until butter has melted. Cool.
Fill the short crust tartlet cases.
Using an electric beater, beat egg whites and a pinch of salt until soft peaks form. Add extra sugar, 1 tablespoon at a time, beating well after each addition until mixture is thick and creamy. Place meringue on top of lemon butter.
Bake for 8-10 minutes or until lightly browned.
To make the Candied Lemon rind and rings:
1 cup caster sugar
1/4 cup water.
2 lemons ( 1 for rinds and 1 for lemon rings)
Put the sugar in a pan with the water and stir over low heat until sugar has dissolved. Cut the rind of 1 lemon into thin strips and circles as thin as you can.
Add the rind and rings, bring to the boil.
Reduce heat and simmer for 5-6 minutes. Allow to cool and drain the rind and rings. Note: you can save the syrup and also use this for garnish.
I finished garnishing this Lemon Meringue Tart with double cream.
Easy Entertaining! Enjoy my friends.
Linking to Alli @ Sweet Tooth Friday