Mini Lemon Meringue Tarts

These bite-size meringues are perfect for afternoon tea, canapes or to end a meal with coffee. Perfectly formed, not too sweet but deliciously moreish.



For 12 portions

Hands-on time: 15 minutes
Cook time: 30 minutes

375g ready-rolled shortcrust pastry

Butter to grease the baking tray

For the lemon curd

3 egg whites
150g caster sugar


Preheat the oven to 180 (with the fan). Grease each hole of the baking tray with butter.

Unroll the pastry and cut 12 circles ease into each hole on the baking tray. Fill with baking beans or uncooked rice and blind bake for 15 minutes. Set aside to cool.

In a clean, grease-free bowl add the egg whites and 50g of sugar, and whisk until stiff peaks form. Gradually add the rest of the sugar, with a tablespoon at a time.

Fill each pastry case with a teaspoon of lemon curd and either pipe or dollop the meringue on top.

Bake for 15 minutes or until the meringue starts to brown. Then let it cool, and it will be ready to go!

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Photographer, Stylist
Catherine has been a photographer for over 10 years, specialising in food, travel and lifestyle images. She loves capturing the finished article of course, but has a real fascination with the process, the behind the scenes, the crafters, bakers or makers in their environment and telling the details of those stories.
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