Crunchy and tangy Lemon Meringue Tarts with a big cloud of burnt meringue.
Confession: I suck at making pastry and I keep making them to a bare minimum. It’s not my world.
But I do like tarts. (Lemon Tart is my favourite.)
I admit I’m one of those people who buy ready made pastry from the shop.
One thing I like even more though is making a crust from crushed cookies (especially Oreos!).
Quick, simple and worries about overworking/shrinking the dough are forgotten (and all the other possible errors when making pastry).
An Oreo crust works best with chocolate, cheesecake or similar fillings as it is more chocolatey (I wouldn’t use it for todays Lemon Meringue Tarts).
A crust made from digestive biscuits (or similar cookies) is a bit more versatile as it is so neutral in its taste and other flavours shine through nicely.
I think these tarts would be perfect for an afternoon tea, a day in the garden when the sun is shining (hopefully winter in England is over soon!) or as a light treat in-between. Not light as in no calories light but more like the tarts aren’t so heavy. :-)
A few things before you start:
To save time on the day of making the tarts prepare the Lemon Curd on the day before as it will need to cool down and set for a few hours.
If you are worried about little pieces of cooked egg in the Lemon Curd (it happens to me too sometimes) you can cook it without the lemon zest and strain the curd when you remove it from the stove. Stir the lemon zest through after straining.
Recipe Lemon Meringue Tarts
- 150 grams digestive biscuits, finely crushed
- 70 grams butter, melted
- 2 eggs
- 2 egg yolks
- 100 grams caster sugar
- 3 lemons, zest and juice
- 75 grams butter
- 58 grams egg whites
- 1/4 teaspoon lemon juice
- 170 grams sugar
- 32.5 ml water
- Preheat your oven to 180C.
- In a bowl combine crushed biscuits and melted butter. Stir with a fork.
- Firmly press the crumbs into 4 small tart cases.
- Bake for 10 to 15 minutes or until slightly golden.
- Leave to cool, then fill with Lemon Curd.
- Combine sugar, eggs, lemon zest and juice and butter in a heatproof bowl.
- Set the bowl over a pot of simmering water whisking continuously until the butter is melted.
- Continue to stir with a wooden spoon until the curd has thickened (approx. 10 minutes).
- Remove from the heat and pour into jam jars. Leave to cool completely, then store it in the fridge.
- Combine water and sugar in a pot and bring to a boil until it reaches 120C.
- While the sugar is cooking whisk egg white and lemon juice to a soft peak.
- Once the syrup reaches 120C slowly pour it into the egg whites (with the mixer running!).
- Continue to whisk on high until the bowl is cool to the touch and the meringue is thick and glossy.
- Spread the meringue over the lemon curd filling of the tarts.
- Burn the meringue slightly with a cooks blow torch (or on the top rack in the oven).
- Keep the prepared tarts in the fridge.
- Best eaten on the day they are made.
- Lemon Curd recipe adapted from BBC Food.