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Miniature Lemon Meringue Tarts
Introduce
Chef :
JoanneMiniature Lemon Meringue Tarts
These were so good, the two of us ate all of them in one go, fresh and warm from the oven. This was a recipe made from leftover sweet shortcrust pastry and egg white from the Apple Custard Tart recipe and the Lemon Curd that I'd made a few days ago. If you're making it from scratch you can make lots more, which would be a very good thing.
Cooking instructions
* Step 1
Roll the pastry out and cut out rounds with a cookie cutter, line little patty pans with the pastry. Chill in the fridge for 15 minutes.
* Step 2
Beat the egg white until frothy, then add the sugar and continue to whisk until thick and shiny. Preheat the oven to 180C/Gas 4.
* Step 3
Fill the pastry cases with spoonfuls of lemon curd, not too much otherwise it will bubble over and scorch while cooking. Spoon some of the meringue on to the top.
* Step 4
Bake for about 20 minutes until the meringue is golden and the pastry is cooked. The meringue drops as the tarts cool, so eat warm.
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