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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 6 |
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If you love lemon tang, and love sweet things, then this is for you. It's easy if you purchase pre-made tart cases, but you can also use short crust sheet pastry. But- I prefer to use a few layers of filo pastry put into a muffin pan. Read more . It has a visually pleasing rustic appearance, I think... Ingredients:
1/4 cup caster sugar |
2 tbspns cornflour |
finely graated rind and juice 1 lemon |
1/3 cup water |
2 eggs, separated |
40g butter |
6 shortcrust pastry tarlet cases, or filo pastry |
1/2 cup caster sugar, extra |
Directions:
1. Combine sugar and cornflour in a small saucepan.
2. Gradually add lemon juice and water- stir til smooth.
3. Place over a medium heat and cook for 3 mins or until mixture comes to the boil and thickens.
4. Reduce heat to low and stir for 30 secs or until mixture is very thick.
5. Remove from heat. Add lemon rind, egg yolks and butter and stir until butter has melted. Cool.
6. Preheat oven to 180degC.
7. Place tartlet cases onto a baking tray and fill with lemon mixture. Or- place squares of filo pastry into muffin pans and bake for 5 mins, then fill with lemon mixture.
8. Using an electric hand beater, beat egg whites and a pinch of salt until soft peaks form.
9. Add extra sugar, 1 tbspn at a time, beating well after each addition until mixture is thick and glossy.
10. Spoon or pipe meringue onto tartlets.
11. Bake for 8-10 mins or until lightly browned.
12. Stand for 5 mins before serving.....
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