Tuesday, August 11, 2009

mini tarts

Another great way to use lemon curd is these mini lemon meringue tarts. Just fill some mini muffin pans with sweet shortcrust pastry, prick with a fork and freeze for half an hour. Bake at 180 degrees Celsius for 10 minutes or until golden. leave to cool. Prepare the meringue while the cases are cooling, beat 2 egg whites till foamy, slowly add 1/2 cup caster sugar and beat until thick and glossy and hold firm peaks. Take the cases out of the pans and place on a baking tray, fill with lemon curd and pipe (or spoon) the meringue on top. Bake at 180 degrees Celsius for 10 minutes of until the meringue is starting to colour. Leave on a wire rack to cool and enjoy!

1 comment :

  1. these also look divine- and i really could eat them. :) i have a craft night to host tomorrow and just might make them as the supper.. thanks for the idea!


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