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Lemon drop meringue tarts recipe

Lemon drop meringue tarts recipe

2 ratings

Impress party guests with these little lemon tarts made with shop-bought pastry cases and a creamy lemon curd filling. The finished tarts will keep, covered, in a cool place for up to 24 hours – the pastry will soften a little but they’ll still taste good. See method

  • Makes 18
  • Takes 40 mins plus chilling
  • 111 calories / serving

Ingredients

For the ginger custard

  • 2 gelatine leaves
  • 160g lemon curd
  • 75g mascarpone
  • 1 lemon, juiced
  • Yellow food colouring (optional)
  • 2 x packs Tesco Finest All-Butter pastry tartlets

For the meringue

  • 1 large egg white
  • 60g icing sugar

Each serving contains

  • Energy

    470kj
    111kcal
    6%
  • Fat

    5g 7%
  • Saturates

    3g 14%
  • Sugars

    10g 11%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 15.8g Protein 1.4g Fibre 0.6g

Method

  1. Soak the gelatine leaves in cold water for 5 mins until completely floppy. Mix together the lemon curd, mascarpone and lemon juice in a mixing bowl, then spoon 4 tbsp into a saucepan.
  2. Once the gelatine leaves are soft, put them in the pan with the lemon mixture and place over a low heat. Stir constantly and allow the gelatine leaves to melt completely. Once the mixture is smooth, stir it back into the rest of the custard mix in the bowl. Stir through a little food colouring, if using, to your preferred shade of yellow
  3. Lay out the pastry cases on a tray and carefully spoon the filling in. Transfer to the fridge and chill for 1-2 hrs.
  4. To make the meringue, crack the egg into a medium mixing bowl and sift in the icing sugar. Place the bowl over a pan of just-boiled water and beat with an electric whisk for 3-4 mins until you have a glossy and quite stiff meringue. Remove from the heat and beat for a further 1 min until the meringue forms stiff peaks.
  5. Transfer the meringue to a piping bag fitted with a star nozzle. Remove the tarts from the fridge and pipe small swirls onto the tarts. If you have one, use a chef’s blowtorch to burnish the meringue, then serve immediately or keep somewhere cool for up to 6 hrs.

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