Lemon Meringue Tarts

Ingredients

Ingredients

  • Sweet Shortcrust Pastry 
  • 250 g plain flour  
  • 125 g unsalted butter, diced and softened  
  • 85 g icing sugar  
  • 1 egg  

Lemon Filling

  • ½ cup (110 g) caster sugar  
  • Finely grated zest and juice of 1 lemon  
  • 40 g unsalted butter  
  • ⅓ cup (80 ml) water  
  • 2 egg yolks  
  • 2 tablespoons cornflour  

Meringue

  • 2 egg whites  
  • Pinch of salt  
  • ½ cup (110 g) caster sugar

Method: 

  1. Sift the plain flour and icing sugar into a large bowl. Add the diced softened butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs and the butter is evenly distributed.  
  2. In a small bowl, lightly beat the egg. Gradually add just enough of the beaten egg to bring the mixture together into a soft, non-sticky dough (you may not need all of the egg). Avoid overworking the dough.  
  3. Shape into a flat disc, wrap tightly in cling film, and refrigerate until firm (at least 30–45 minutes).

4. Roll the chilled pastry out between two sheets of baking paper to about 3–4 mm thickness. Lightly grease and flour a tart tin, line it with the pastry, trim the edges, and prick the base all over with a fork.  

5. Blind-bake at 180 °C for 15 minutes, or until the pastry is set and lightly golden. For a stronger, crispier base, brush with a little beaten egg during the final 10 minutes of baking. Allow the pastry case to cool completely before filling.

6. For the lemon filling In a medium saucepan, whisk together the cornflour, ½ cup caster sugar, lemon juice, and water until smooth. Place over medium heat and cook, stirring constantly, until the mixture comes to the boil and thickens. Continue stirring to prevent it catching and burning on the base.

7. Remove from the heat. Immediately add the lemon zest, egg yolks, and butter, stirring vigorously until the butter has melted and the yolks are fully incorporated. Work quickly so the residual heat does not scramble the eggs.  

8. Pour the hot filling into the cooled pastry case and smooth the surface. Allow to cool completely at room temperature (or refrigerate briefly) before topping with meringue.

9. In a clean, dry mixing bowl, whisk the egg whites with a pinch of salt using an electric mixer until soft peaks form.  

10. Gradually add the remaining ½ cup caster sugar, one tablespoon at a time, beating well after each addition until the meringue is thick, glossy, and holds stiff peaks.

11. Pipe or spoon the meringue over the cooled lemon filling, covering it completely and creating peaks or swirls as desired.  

12. Use a kitchen blow torch to toast the meringue until golden brown.

13. Alternatively, place under a hot grill for 1–2 minutes, watching carefully to avoid burning.  

14. Serve at room temperature or chilled.