Made using my cheat’s pastry, these Lemon & Ginger Meringue Tartlets are super easy to make, zingy in flavour and buttery in texture.
What makes this recipe so easy?
- My cheat’s pastry recipe. Buttery in flavour and crumbly in texture, my cheat’s pastry recipe will save you time and effort. No chilling, rolling or even blind-baking required! Just mix up the ingredients and use your hands to push it out into the tart tins.
- Shop-bought lemon curd. Although homemade lemon curd isn’t difficult, I wanted this recipe to be super speedy so have used shop-bought. Just make sure you choose a good quality one, trust me it’ll be worth the extra pennies.
- You don’t have to pipe the meringue. Instead of using a piping bag, you can simply spoon the meringue on top of the lemon tarts. Use the back of the spoon to make soft swirls.
Recipe success tips for baking these Lemon & Ginger Meringue Tartlets
- Use the right-sized tartlet tins. The tartlet tins I used were loose-bottomed and 7cm in diameter, so pretty minature. If you use the same size you will be able to make 5 tartlets from this recipe. Don’t worry if your tins are slightly bigger, the recipe will still work just fine but you’ll just make a smaller batch.
- Make sure the pastry isn’t too thick. When you press the pastry out into the tartlet tins make sure it’s not too thick as it will puff up in the oven.
- How to test if the meringue is the correct consistency.
- You want to reach the ‘stiff-peak stage’. Lift up your electric mixer, if the meringue stands up, hold’s it’s shape and doesn’t fall over on itself, then it’s ready.
- Rub a pinch of meringue between your fingers, it should be smooth and not grainy.
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Recipe: Lemon & Ginger Meringue Tartlets (makes 5)
For the pastry tartlets:
- 80g unsalted butter
- 100g white spelt flour or plain flour
- 30g icing sugar
- 1 teaspoon ground ginger
- Pinch of salt
- ½ teaspoon vanilla extract
For the filling:
1 jar of good quality lemon curd (either shop-bought or homemade)
For the meringue topping:
- 1 medium egg white
- 50g white caster sugar
- ¼ teaspoon white wine vinegar
- ¼ teaspoon vanilla extract
Start by making the pastry tartlets
- Preheat oven to 180°C / 350°F / Gas mark 4.
- Lightly grease 5 tartlet tins (preferably loose-bottomed) with a bit of butter or cooking spray.
- Melt the butter in a small saucepan (or in the microwave) until it turns to liquid. Set aside to cool for 5 minutes.
- Meanwhile combine the flour, icing sugar, salt and ground ginger in a medium-sized bowl and stir together.
- Pour the melted butter into the dry ingredients and add the vanilla extract. Stir until all the ingredients come together to make a pastry dough.
- Divide the dough into 5, and press it into the base and sides of each tart tin. Prick the base of each all over using a fork.
- Bake for 10-12 minutes until golden. If the pastry has puffed up, use the back of a teaspoon to gently press it down whilst still warm.
- Leave the tartlets to cool at room temperature for 10 minutes.
Now fill the tarts
- Fill each tartlet to the top with lemon curd (roughly 2 heaped teaspoons per tartlet).
- Now leave the tartlets to cool completely at room temperature.
Meanwhile, make the meringue
- Crack the egg white into a medium-sized bowl. Whisk with an electric whisk for 3 minutes until bright white and thick.
- Now add the white wine vinegar, vanilla extract and half the caster sugar. Whisk until combined.
- Add the remaining caster sugar and whisk for 6 minutes until glossy white and the meringue is thick and holds its shape.
- Either spoon the meringue on top of the lemon curd or fit a piping bag with a small star nozzle and pipe meringue kisses around the edge.
- Lightly toast the meringue under a preheated grill for approx. 1 minute. Watch the whole time as they can burn very quickly.
- Leave to cool completely before carefully removing the tartlets from the tins.
- Serve with fresh berries and cream.
Your Lemon & Ginger Meringue Tartlets will keep in the fridge, in an airtight container, for up to 2 days.