Lemon meringue is one of my all time favourite sweet treats. I just love the tart (as in sour/bitter) lemon flavour juxtaposed with the sweetness of the meringue. Apart from the taste sensation I also love the texture of the lemon curd alongside the soft fluffiness of the meringue. It’s like a delectable explosion of yumminess in every mouthful. Are you with me? If you are, then . . . have I got the recipe for you!
tart shells
I usually buy these ones from Coles. These from Woolies are pretty good. If you have a bit of time and inclination, you could always make your own. There’s a bunch of recipes online.
lemon curd filling
4 large egg yolks
finely grated rind of 2 lemons
2/3 cup strained lemon juice
1/2 cup caster sugar
2 teaspoons cornflour
120 gm unsalted butter
Place the egg yolks, the lemon rind, juice, cornflour and sugar into a small bowl and place over a pan of simmering water. Whisk the mixture until smooth. Keep whisking for about 10 minutes until thickened. Remove from the heat and add the butter in small batches until well combined. Set aside to cool. When completely cool, cover the bowl and place the curd in the fridge and allow it to set. The curd will keep for a few weeks in the fridge in a sealed sterilised jar.
meringue topping
4 large egg whites
pinch cream of tartar
1 cup caster sugar
additional caster sugar
Preheat the oven to 190°C. Fill each tart shell about 2/3 full with the lemon curd. In a large clean dry bowl, beat the egg whites and cream of tartar until thick and gradually add the sugar, 2 tablespoons at a time. Beat until the sugar dissolves. Using a spoon, decoratively swirl the meringue over the filled tart shells or you can pipe the meringue over the top, sealing the tarts completely with the meringue. Place the tart shells on a baking sheet.
Bake them in your preheated oven (190°C) for 10 minutes or until the meringue is golden brown.
If you prefer, you can use a brulee torch to colour the meringue. That’s what I usually do.
Take the tarts out of the oven and cool them on a wire rack.
VOILA!
