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.
Mini Lemon Meringue Tarts
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!