LEMONY CURD MERINGUE TARTLETS

Makes 4-6 small tarts Prep 10 min

Cook 30 min

1 x roll store-bought shortcrust pastry

For the lemon curd

½ cup (125ml) lemon juice

¼ cup (60ml) castor sugar

4 egg yolks

100g butter, chopped

For the meringue

3 egg whites

½ cup (125ml) castor sugar

Preheat the oven to 180°C and grease 4 x 10cm fluted tart tins.

On a floured surface, roll the pastry out to 5cm thickness, place in the tins and trim the excess pastry.Prick with a fork and line the pastry cases with baking paper filled with baking beans.

Bake for 10 minutes, remove the paper and beans and place back in the oven for a further 5-10 minutes until the pastry is golden and cooked through.

For the lemon curd, whisk together the lemon juice, sugar and egg yolks in a medium heatproof bowl and add the butter. Place the mixture over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Cook, stirring often, for 8 minutes or until the curd thickens and coats the back of a spoon.

For the meringue topping, whisk the egg whites with an electric beater until foamy. Gradually add the sugar a tablespoonful at a time. Continue beating until glossy.

Divide the curd among the tartlet cases and pipe meringue onto each one.

Bake at 180°C for 10 minutes oruntil the meringue has coloured slightly and set.

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