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Here are the ingridients that are needed to serve a yummy Miniature Lemon Meringue Tarts:
- Use of Sweet shortcrust pastry (see my apple custard tart recipe).
- You need of Lemon curd (see my recipe).
- Take 1 of egg white.
- Provide 2 tbsp of caster sugar.
Done with the ingridients? Here are the procedures on producing Miniature Lemon Meringue Tarts:
- Roll the pastry out and cut out rounds with a cookie cutter, line little patty pans with the pastry. Chill in the fridge for 15 minutes..
- Beat the egg white until frothy, then add the sugar and continue to whisk until thick and shiny. Preheat the oven to 180C/Gas 4..
- Fill the pastry cases with spoonfuls of lemon curd, not too much otherwise it will bubble over and scorch while cooking. Spoon some of the meringue on to the top..
- Bake for about 20 minutes until the meringue is golden and the pastry is cooked. The meringue drops as the tarts cool, so eat warm..
Pour the egg yolk mixture into the baked tart shells and bake for another Remove the tarts from the oven. Transfer the meringue to a piping bag and pipe decoratively onto tarts. These mini lemon meringue tarts are so cute and handy, and they taste amazingly delicious, buttery shell with lemony filling, topped with fluffy meringue. (Setting the bowl in a larger bowl of ice will speed the process up.). This Lemon Meringue Tart is tangy and sweet. Buttery crust filled with creamy lemon filling and topped with sweet meringue.
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