Small Lemon Tart with Meringue Cap
A small lemon tart with a meringue cap is a recipe featuring fresh ingredients from the South Fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Flour
- 120 g butter
- 65 g sugar
- 1 pinch salt
- fat (for the tins)
- flour (for rolling out)
- 2 Eggs
- 200 g sweetened condensed milk
- 4 tbsp Lemon juice
- 1 tbsp Cornstarch
Instructions
-
1.
For the dough, quickly knead the flour with the butter in clumps, 50 g sugar, the salt and about 2 tbsp cold water into a crumbly dough. Shape the dough into a ball and cover for 30 minutes in the refrigerator.
-
2.
Preheat the oven to 180 °C (top and bottom heat). Grease the tartlet tins. Roll out the dough on a lightly floured surface thinly. Cut out 4 circles (about 11 cm, roughly 1 cm larger than the tin diameter) and place them in the tins, lifting the edges slightly and pressing down. Prick the dough several times with a fork and bake on the middle rack for 8 minutes.
-
3.
Meanwhile, separate the eggs for the filling. Beat the egg whites into stiff peaks, adding the remaining 15 g sugar as you go, then cover and chill. Whisk the yolks until fluffy. Stir in the sweetened condensed milk and lemon juice. Finally add the cornstarch and mix well. Spread the yolk mixture over the pre-baked tartlets and bake for 20 minutes. Remove from the oven, fill a piping bag with the meringue and pipe decorative swirls onto the mini lemon tarts. Bake for an additional 5–10 minutes until the meringue turns lightly golden.
