January 25, 2011
Lemon Meringue Tartlets
What do you do if you have a surplus of lemons after a ‘Mad Men’ themed cocktail party? If you are like me, you first recover from the inevitable hangover, then make mini lemon meringue pies!
You will need:
For the Pastry
8oz plain white flour
4oz cold unsalted butter, cubed
2 tsp caster sugar
1 medium free-range egg yolk
For the Lemon Curd
5oz caster sugar
7 tbsp cornflour
4 large lemons, zest and juice only
6 free-range egg yolks
For the Meringue
4oz unsalted butter, melted
6 medium free-range egg whites
11oz caster sugar
. Begin by sifting the flour and salt into a mixing bowl.
. Add the butter to the flour and then rub between your fingertips until the mix resembles a fine breadcrumb consistency.
. Add the sugar, Using your hands, mix to a firm dough with the egg yolk and a splash of cold water.
. Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using.
. Preheat the oven to 190C/375F/Gas 5 and grease 6 fluted loose-bottomed tart tins. Place them onto a baking tray.
. Roll out the pastry until it’s big enough to generously fit each little tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin – don’t trim at this stage.
. Line the pastry with greaseproof paper and fill with baking beans. Now trim the excess pastry using a sharp knife.
. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out – remove the paper and beans for the last five minutes. turn the oven heat down to 150C/300F/Gas.
. Meanwhile, for the lemon curd, mix together the sugar, cornflour and enough water to make a paste, in a large bowl.
. Bring 50ml/2fl oz water and the lemon zest to the boil in a small pan.
. Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth.
. Beat in the egg yolks, lemon juice and butter. Return to the pan.
. Cook over a low heat, stirring all the time, until thickened. be careful it will thicken rapidly all of a sudden. Pour into the baked blind pastry case and leave to cool slightly.
. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the meringue into a piping bag (nozzle plain or otherwise) and pipe the meringue on top of the lemon curd.
. Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath.
(adapted from BBC food.)