November 1st, 2021
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Our Lisbon lemon tree is heaving with fruit this year. It is in the flight path of the two beehives on our property so that might explain the abundance. However, it could also be because last year was a low production year, which I have noticed often happens with our citrus trees. One bumper year, followed by a dud year. Who knows. I am happy to go with the flow of nature.
So, lemons are playing a big part in the kitchen at the moment. Although, they do tend to anyway – being one of my ‘can’t (easily) live without’ ingredients. Lisbon lemons are tarter than the more prolific Meyer lemon that I shared a recipe for last month. They are well suited to use in savoury cooking, which I find Meyer lemons can be a little too sweet – or not zesty enough. And they also play well in sweet recipes where a distinct tartness is required. Such as lemon meringue pie – or mini tarts – as follows the recipe below.
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Homegrown Kitchen 2024 Recipe Calendar – coming soon (cover for 2022 above)
My 7th annual recipe calendar will be available to order in a few weeks. I have curated some of my favourite seasonal recipes in the calendar months for you to cook throughout the year. The calendar is 13 months (Dec 2023 – Dec 2024) and includes statutory holidays and moon cycles.
*Find more details about my annual Homegrown Kitchen recipe calendar here.
Mini Lemon Meringue Tarts
Ingredients
- ½ cup (50g) rolled oats
- ½ cup (60g) ground almonds
- ½ cup (50g) desiccated coconut
- ½ cup (75g) plain flour (can use spelt or gluten-free flour mix)
- zest of 1 lemon
- 75 g melted butter
- 2 tbsp honey or brown sugar
- 1 egg yolk
- 250 ml citrus curd - link to recipe above, or use store-bought Lemon Curd
- 2 egg whites
- ¼ cup (50g) caster sugar
Instructions
- Preheat the oven to 180ºC (fan bake 160ºC). Grease 6 x 10cm loose-bottomed tart tins (or use 6 lined muffin holes).
- Combine the oats, almonds, coconut, flour and zest in a bowl. Add the sweetener and egg yolk to the melted butter, stirring to combine. Pour this over the dry ingredients and mix well to combine. Divide between the tart tins and press firmly to evenly cover the base and sides. Prick the base with a fork and chill for 15 minutes.
- Bake the tart cases for 10-12 minutes, until lightly golden. Spoon the citrus curd evenly into the bases.
- Make the meringue. Using a stand mixer or electric beater, whisk the egg whites until soft peaks form. Continue to mix, while adding the sugar 1 tbsp at a time, until thick and voluminous. Pipe or spoon the meringue evenly onto the mini-tarts. Bake for 6-8 minutes, until the meringue is golden-tinged and softly set – it won’t be crispy.
- Cool the tarts completely in the tins (this is very important), then carefully remove them using the tip of a small knife to loosen the edges. Best eaten the day of preparation.
