Name: Mini meringue tarts
Prep time: 120 min
Cook time: 45 min
Total time: 165 min
Yield: 12 servings
Cuisine: Eggs
Ingredients: 2 eggs; 2 egg yolks save whites for meringue; 100 g sugar; lemons zested and juiced; 125 g butter softened; 100 g icing sugar; 3 ml vanilla essence; salt just a pinch; 120 g flour cake wheat; 2 eggs white; 100 g castor sugar

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Ingredients (11)

2	eggs
2	egg yolks — save whites for meringue
100 g	sugar
	lemons — zested and juiced
125 g	butter — softened
100 g	icing sugar
3 ml	vanilla — essence
	salt — just a pinch
120 g	flour — cake wheat
2	eggs — white
100 g	castor sugar

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Method:

For the lemon curd: In a large heat-proof bowl, mix eggs, yolks, sugar, lemon zest and juice. Set bowl over a saucepan of barely simmering water and cook, stirring constantly, until mixture is thickened and custard-like, about 8 minutes. Strain mixture with a mesh sieve into a small bowl. Cover with plastic wrap and refrigerate for 1½ hours.

For the crust: Preheat oven to 180°C, lightly grease a 12-hole mini muffin tin. Beat butter and icing sugar until smooth. Add vanilla and salt. Beat in cake wheat flour until thoroughly mixed. Roll dough into 2,5cm balls, place each ball in a muffin cup, to fill the whole cup. Using thumb, press dough into muffin cup, shaping into a tart. Bake for 10-12 minutes until golden brown. Let it cool in the pan completely. Add dollops of lemon curd into the crust shells.

For the meringue: In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar until stiff peaks form, about 10 minutes. Fill a pastry bag with the meringue and pipe rosettes of meringue on top of filled tarts. Bake in the oven until the meringue is golden, about 2 minutes.