Name: Lemon meringue tartlets
Cook time: 25 min
Total time: 25 min
Yield: 7 servings
Cuisine: Bake
Ingredients: 225.00 g flour cake; salt pinch; 125.00 g butter cold, grated; water iced; lemon curd; 125.00 ml lemon juice fresh; 4.00 eggs extra-large, yolks only; 1.00 eggs extra-large; 125.00 ml sugar; 3.00 lemons zest only; 75.00 ml butter room temperature; 4.00 eggs white; 225.00 g castor sugar; 5.00 ml cornflour sifted; 5.00 ml vinegar white wine

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Ingredients (15)

DOUGH

225.00 g	flour — cake
	salt — pinch
125.00 g	butter — cold, grated
	water — iced
	lemon curd
125.00 ml	lemon juice — fresh
4.00	eggs — extra-large, yolks only
1.00	eggs — extra-large
125.00 ml	sugar
3.00	lemons — zest only
75.00 ml	butter — room temperature

MERINGUE

4.00	eggs — white
225.00 g	castor sugar
5.00 ml	cornflour — sifted
5.00 ml	vinegar — white wine

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Method:

Sift the cake flour and salt together. Add the butter and rub in until the mixture resembles fine breadcrumbs. Blend with enough ice water to form a soft dough and knead lightly until smooth. Cover with plastic wrap and rest in the fridge for about 15-30 minutes. Meanwhile make the lemon curd: heat the lemon juice slightly and pour into a large glass bowl. Add the egg yolks, egg, sugar and lemon rind and beat well. Place the glass bowl over a saucepan with simmering water, ensuring that the bottom of the bowl does not touch the water. Beat with a wire beater until the mixture is thick and cooked. Remove from the heat and beat in small knobs of butter at a time. Preheat oven to 200 ºC and spray seven loose-bottomed tartlet tins, each 10 cm in diameter, with non-stick spray. Remove the dough from the fridge and line the pie tins. Line each tin with wax paper and fill with dried beans. Bake for 10 minutes. Remove the wax paper and beans and bake for another three minutes. Remove from the oven and set aside. Reduce the oven temperature to 180 ºC. Prepare the meringue while the pie crusts are baking: beat the egg whites until soft peaks are formed and gradually beat in the castor sugar. Beat until stiff peaks are formed and fold in the cornflour and vinegar. Divide the lemon curd between the pastry shells and spoon or pipe the meringue on top. Bake for five minutes. Reduce the oven temperature to 110 ºC. Bake for another 10-15 minutes until the meringue just begins to brown. Serve hot or cold.
Makes about 7 tartlets.