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PrintSPEEDY LEMON MERINGUE TARTS
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to Gas Mark 2 / electric oven 150°C.
- Place the lemon curd, lemon zest, lemon juice and egg yolks in a bowl and mix until all the ingredients are combined.
- Divide the mixture between the pastry cases, which have been placed on a baking sheet.
- Whisk the egg whites until they are stiff and then add the sugar a teaspoon at a time.
- Spoon the mixture into a large piping bag with a large star nozzle. Pipe the meringue on to the lemon filling.
- Bake in the oven for 35-40 minutes or until the meringue is crisp and golden brown. Serve warm or cold.
INGREDIENTS
- 150 grams caster sugar
- 6 ready-made sweet pastry cases
- 6 tablespoons good-quality lemon curd
- Grated zest of 2 lemons and juice of 1 lemon
- 2 large egg yolks
- 3 large egg whites
4 comments for “Speedy Lemon Meringue Tarts”
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