Lemon Meringue Pie is one of boyfriends favorite sweets, these were a special request from him. I think he was expecting a big pie all to himself so was probably a bit disappointed at the miniature size of these little tarts, but they were yummy all the same. Personally I loved the smaller size of these mini lemon meringue tarts, I really enjoyed the higher crust to filling ratio and to be honest am a sucker for anything in miniature.
Pastry
1 1/4 cups plain flour
1/4 cup caster sugar
125 grams cold butter (roughly chopped)
1 egg yolk
Lemon Filling
3/4 cup caster sugar
2 tablespoons cornflour
2/3 cup lemon juice
2 tablespoons water
2 teaspoon lemon zest (finely grated)
75 grams butter (roughly chopped)
2 egg yolks
Meringue
2 egg whites
1/2 cup caster sugar
To make the pastry- add the flour, sugar, butter and egg yolk in the bowl of a food pocessor, process until all the ingredients are combine and the dough comes together slightly.
Turn the dough out onto a lightly flowered surface and give it a bit of a knead until sooth. Wrap the dough in clingwrap and place in the fridge for half and hour before using.
To make the tarts- lightly grease a 12 hole cupcake/muffin pan with butter and preheat oven to 200 degrees c. Roll out the chilled pastry dough between two sheets of baking paper to about 5mm thick .
Cut out 12 8cm circles from the dough, re-rolling as needed. Press the pastry rounds into the cupcake pan and prick the base and sides with a fork.
Place the tart bases in the oven and bake for about 10 minutes until lightly golden. Remove from the oven and allow to cool in the pans. While the bases are cooling make the filling.
To make the Filling- add the sugar and cornflour to a small saucepan, stir in the lemon juice and the water.
Continue stirring over a medium heat until the mixture boils and gets thicker, turn the heat down to low and continue stiring the simmering mixture for a minute. Take the pan off the heat and quickly stir in the egg yolks, butter and lemon zest. Set the lemon filling aside for 10 minutes to cool.
Spoon the lemon filling evenly between the cooled pastry cases then place in the fridge to set for about one hour.
To make the Meringue- preheat the oven to 240 degrees c. With an electric mixer beat the egg whites in a clean bowl until they form soft peaks. Gradually add the in the sugar, continue beating until all the sugar is dissolved and the mixture forms firm peaks. Spoon the meringue gently into a large piping bag fitted with a large star tip.
Roughen the surface of the filling on each tart with a fork, pipe a swirl of meringue onto the top of each tart. Bake the tarts for about 3 minutes, until the meringue is lightly golden.
Enjoy them, they're delicious!!
