I seriously could pop a dozen of these in my mouth in one sitting…. I am dangerous with a teaspoon and a jar of lemon curd, I love meringue, and adore the combination of the two. These little ‘mouthfuls of happiness’ are perfect for parties, afternoon…. or if like me, sometimes you just need a little pampering!
- 85g butter, room temperature
- 1/2 Cup icing sugar
- 2 large egg yolks
- 1 1/2 Cups flour ’00’
- 1/4 teaspoon salt
- 2 Teaspoons heavy cream (I used full cream milk)
- 1 1/4 Cups sugar
- 1/3 Cup cornflour
- 1/8 teaspoon salt
- 1 3/4 Cups cold water
- 5 egg yolks
- 1/2 cup fresh lemon juice
- 2 teaspoons lemon zest
- 3 tablespoons butter
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 200g sugar
- In the bowl of an electric mixer, combine butter and sugar.
- Add egg yolks and mix until incorporated.
- Add half flour, mix well, then add remaining flour, salt & cream
and mix for about a minute.
- Turn dough onto lightly floured board, shape into a flattened disk,
wrap in plastic and refrigerate for at least 2 hours or overnight.
- Roll out dough, and fit into mini cupcake pans. Lightly prick the bottom of dough with a fork.
- Refrigerate again until chilled, about 30 min. Preheat oven 180°C.
Bake tart shells until light golden brown for about 10-12min. Remove from oven.
- In a saucepan, whisk together sugar, cornflour, and salt. Gradually whisk in cold water. Cook over medium heat, stirring continuously, until the mixture comes to a simmer.
- Whisk in egg yolks, lemon juice, lemon zest, and butter. Bring to a boil, stirring constantly.
- Simmer 1 minute, stirring. Remove from heat and place plastic wrap directly on surface.
- Beat egg whites in electric mixer until foamy and then add cream of tartar. Beat until soft peaks form.
- Add sugar 1 tablespoon at a time and continue beating until whites are stiff and glossy.
- Pour hot lemon filling into tart shells (re-heat if it has cooled down).
- Put meringue into a piping bag and pipe swirls of meringue on top of each mini pie.
- Bake until meringue is golden brown (18-20min).
* I wasn’t really happy with the brown look to the meringue and wasn’t satisfied until I’d flamed the meringue with my kitchen torch to give the swirly meringue a better contrast of colour.