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Little lemon tarts
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Prep Time:
Cook Time:
Delicious member recipe not tested by taste.com.au.
Ingredients:
  • 1 egg white
  • 53.75 gm caster sugar
  • 1 large lemon
  • 2 eggs, lightly beaten
  • 60g butter
  • 74.25 gm sugar
  • 125g butter
  • 75.00 gm icing sugar
  • 250.00 ml plain flour, sifted
Instructions:
  • To make meringues, preheat your oven to 110C and line an oven tray with baking paper.
  • Whisk the egg whites in a small bowl until stiff peaks form. Slowly add the sugar while continuing to beat until the mixture is thick and glossy.
  • Transfer the mixture into a piping bag and pipe 12 - 20 small twirls onto the baking paper, gently using a teaspoon to flatten any peaks on the meringues.
  • Bake for 20-30 minutes until the meringues are crisp and easily release from the baking paper.
  • Prepare the lemon zest by finely grating the rind and extracting the juice. Sieve the beaten eggs to remove the chalaza.
  • In a double boiler set over simmering water, melt the butter with lemon zest, lemon juice, and sugar. Stir until fully combined.
  • Gently lift off the top of the double boiler and blend in the beaten eggs thoroughly.
  • Return the top section to the double boiler and continue stirring until the mixture thickens.
  • Transfer the mixture to a bowl to cool down, or store it in a sterilized jar in the fridge for 2-3 weeks.
  • Prepare the shortbread pastry by greasing a 12-hole mini muffin tray and preheating the oven to 180C.
  • Beat the butter and icing sugar until light and creamy. Gently mix in the sifted flour until a soft dough forms.
  • Divide the dough into 12 - 16 portions and shape each into a smooth ball. Nestle a ball into each muffin tray cavity and gently press your floured finger into the center of each.
  • Fill each indentation with a generous teaspoon of lemon curd, making sure not to overfill, then bake for 20 minutes.
  • Let the dish cool a bit, then remove from tin. If needed, add more lemon curd. Dust with icing sugar and garnish with a mini meringue.

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