21/11/2024
Tangy, with just the right amount of sweetness and topped with swirls of meringue – you’ll love every bite of this moreish tartlet.
Recipe: Ultimate Lemon Meringue Tartlets
Ingredients:
-1 packet (200g) PnP coconut tea biscuits, finely crushed
-½ cup (125g) melted butter
-¾ cup (180ml) milk
-¾ cup (150g) sugar
-¼ cup (60ml) cream
-4 large eggs, separated
-¼ cup (30g) cornflour
-Juice (240ml) and grated peel of 4 lemons
-1 tsp (5ml) vanilla essence
-½ cup (125g) cold cubed butter
Swiss meringue:
-4 large egg whites
-½ tsp (3ml) cream of tartar
-1 cup (220g) castor sugar
-½ tsp (3ml) vanilla essence
For serving:
-Candied citrus
How to:
-Grease 6–8 loose-bottomed 11cm round tart tins.
-Mix crushed biscuits with melted butter.
-Press mixture into the tart tins to form a base and chill until firm, about 20 minutes.
-Heat milk and sugar in a pot and stir until sugar dissolves.
-Combine cream, egg yolks and cornflour and whisk into warmed milk.
-Add lemon juice and peel and cook for about 5 minutes, whisking vigorously until thick.
-Whisk in vanilla essence and butter cubes until melted.
-Remove from heat and cool, then spread curd filling over biscuit base.
-Chill in fridge for 1 hour.
-For the Swiss meringue, whisk egg whites and cream of tartar in a bowl over a pot of simmering water (making sure the water doesn’t touch the bottom of the bowl) until mixture is warm to the touch.
-Transfer to a stand mixer (or use a hand-held electric whisk) and whisk until stiff peaks form.
