Mini Lemon Meringue Tarts
Ever since I made a few jars of citrus curd recently (find the recipe HERE), it has been on my agenda to make some lemon meringue tarts. No rolling is required for the tart cases. However it is important to note, that they are quite delicate while warm, so cool completely before removing them from the tins. This tart can also be made into a larger 22cm tart, cooking the base and meringue for about 5 minutes longer.
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.