These lemon meringue tartlets are adapted from the excellent recipe for Lemon Meringue Pie in Mary Berry’s Desserts and Confections. You can either use the crumb crust suggested here, or make my Flourless Almond Crust, which works excellently for tartlets. The recipe can be used to make tartlets (about 12) or one large pie.
200 g digestive biscuits
85 g butter
Zest and juice of 2 large lemons
45 g cornflour
3 egg yolks
75g castor sugar
3 egg whites
120g castor sugar
FOR CRUMB CRUST:
Place biscuits in ziplock bag and crush them finely with a rolling pin. Melt butter and mix crumbs into butter. With back of spoon, press crumb mixture on base and up sides of tin(s). Preheat oven to 170° C.
FOR LEMON CURD LAYER:
Mix lemon zest and juice in microwave-safe bowl with cornflour. You might not need all the zest if your lemons are tart. Boil 300 ml (1 1/5 cup) water and add to cornflour mixture. Heat in the microwave on high for 30 seconds at a time, stirring after each, until mixture thickens. Mix in egg yolks and caster sugar. Microwave for another minute. Cool slightly, then divide between tartlet cases.
FOR MERINGUE TOPPING:
Beat egg whites to soft peak consistency in a large bowl. Add castor sugar a little at a time, beating together after each addition until sugar dissolves to leave you with a smooth, glossy meringue. Heap onto filling, dividing between tarts, and spread to cover filling completely.
Bake tartlets for 20 – 30 minutes, until meringue is golden brown. Eat hot or refrigerate. Hope you enjoy!