Spicy ginger nut cases, filled with a zesty lemon curd, and finished with a swirl of melt-in-your-mouth meringue. These lemon meringue tartlets are the perfect dessert to enjoy on a sunshine filled day.
The recipe only requires a few ingredients, most of which you probably have already. The case is simply crushed biscuits and a little melted butter (no pastry making skills required). The cases are filled with a homemade lemon curd – trust me it’s super easy and tastes 10 times better than shop bought. The meringue will take you no more than 10 minutes to whip up, and if you’re like me and find homemade meringue a little scary, check out this helpful video tutorial from BBC Good Food.
Ingredients (makes 4 lemon meringue tartlets)
For the base:
150g ginger nut biscuits
75g unsalted butter
For the lemon curd:
Finely grated zest of 3 lemons
Juice of 6 lemons
2 tablespoons cornflour
175g caster sugar
3 large egg yolks
25g unsalted butter
For the meringue:
3 large egg whites
175g caster sugar
1 teaspoon cornflour
Prepare 4 loose based individual tart tins by lightly greasing the sides and base with a little butter.
Start with the biscuit base. In a microwave-safe bowl melt the butter in 20 second increments until liquid. Crush the ginger nut biscuits to fine crumbs, using a rolling pin or food processor. Mix with the melted butter. Divide the mixture between the tins, pressing it into the base and sides. Place in the fridge to set for at least 30 minutes.
Now move on to the lemon curd. In a small saucepan combine the lemon zest, lemon juice, water, sugar, cornflour and egg yolks (remember to reserve the egg whites for your meringue). Gently heat over a low setting, stirring continuously, until the curd starts to thicken. Be patient as this could take 10-15 minutes. Stir in the butter to make a thick, glossy lemon curd. You can test the mixture by spooning a little on a kitchen towel or plate, it should hold its shape.
Spoon a layer of the lemon curd over the biscuit base and leave to cool and set. Keep your leftover curd in a sealed jar in the fridge and use within 1-2 weeks.
Pre-heat the oven to 190°C.
Move onto the meringue. Use an electric whisk to whisk the egg whites in a large, clean bowl until stiff. They should look a similar consistency to whipped cream and be thick, bright white and glossy. Mix in the sugar a spoonful at a time. Fold in the cornflour. Spoon or pipe the meringue on top of the lemon curd.
Bake the tartlets in the oven for 15 minutes, until the meringue tops have lightly browned. Leave to cool completely before removing the tarts from the tin.