- 150g plain flour, plus a little extra for dusting
- 85g unsalted butter, cut into small pieces and extra for greasing
- 35g icing sugar, sifted finely
- Grated rind of ½ lemon
- ½ egg yolk beaten
- 1 ½ tablespoons milk
- For the filling:
- 2 tablespoons cornflour
- 200ml water
- Juice and grated rind of 2 lemons
- 60g caster sugar
- 2 egg yolks
- The Meringue:
- 100 g caster sugar
- 2 eggs whites
Prep time 30 mins.
Made these little beauties for a picnic lunch and went down a treat!
When you grate the rind of the lemons, make sure you don’t get any of the white pith as this is very bitter.
To make the pastry, sift the flour into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Mix in the remaining ingredients. Knead briefly on a lightly floured surface. Wrap in cling film and chill in fridge for 30 mins.
Now pre heat the oven to 180c or gas mark 4. Grease a jam tart style tray tin. On a floured surface, roll out the pastry to a thickness of around 5 mm. Use a round pastry cutter to line the individual tart tins. Prick all over with a fork and then line with baking parchment and fill with baking beans (I scrunch up the baking parchment which makes it easier to fill with the beans). Bake in a preheated oven for 15 mins. Remove the beans and the baking parchment and reduce the oven temp to 150c or gas mark 2.
Now for the filling; Mix the cornflour with a little water to make a paste. Put the remaining water in a saucepan, stir in the lemon juice, rind and cornflour paste. Bring this to the boil stirring and cook for 2 mins. Stir in the 60grams of caster sugar, the egg yolks and pour into the pastry cases.
Whisk the egg whites in a clean bowl until stiff, gradually whisk in the remaining caster sugar until you have got stiff peaks. Spread or use a piping bag to cover the tarts. Bake for a further 30 mins, remove from oven, let cool and serve!