Caster Sugar
The fine crystal of Chelsea...
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Desserts
Mini Lemon Meringue Tarts
1 hours
15 mins
30 mins
Easy
24
These mini lemon meringue tarts are a delicious treat any time of year. Also a perfect alternative at Christmas for those that don't like fruit mince tarts!
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- Ingredients
- Method
Ingredients
PASTRY
- 85g butter, softened
- ½ cup Chelsea Caster Sugar (115g)
- 1 egg
- 1 tsp finely grated lemon zest
- 1 cup Edmonds Standard Grade Flour (150g)
- ¾ cup Edmonds Fielder's Cornflour (115g)
- 1 tsp Edmonds Baking Powder
FILLING
- ¼ cup Edmonds Fielder's Cornflour (38g)
- 1 Tbsp finely grated lemon zest
- ½ cup lemon juice (125ml)
- 4 egg yolks
- 1 cup Chelsea Caster Sugar (225g)
- 1 cup water (250ml)
- 1 Tbsp butter
SWISS MERINGUE TOPPING
- ⅔ cup Chelsea Caster Sugar (150g)
- 4 egg whites
- 1 tsp vanilla extract
Additional tips
These mini lemon meringue tarts are best consumed within 2 days of making.
They also work well as bite-sized tarts using mini muffin pans (reduce cooking time to 10-12 minutes).
Have some leftover pastry? Fill with jam to make mini jam tarts.
Chelsea Products in Recipe
Reviews
5
What did you think of this recipe?
Maureen
Love the taste of lemons. Not keen on mince pies so will make these instead.
5
Maureen
Looks delicious so going to make it this afternoon.
5
Cathy
I tried this recipe and the butter ratio is way off for the filling. I followed this recipe to a T and there was just too much butter and was very oily. Tried to save it by soaking up the grease but it just kept coming. Also lacked cornflour which is needed in any lemon meringue pie filling.
1
hugh janus
#lovethissocute
5
Joy
I was wondering if there is an error in the recipe??? Do you cook the shells before you put the lemon curd filling in?! I did as recipe says and cooked with curd in!!! Didn't work very well.
2
Method
PASTRY : Cream Tararua Butter and Chelsea Caster Sugar together until pale and fluffy. Beat in egg and lemon zest. Sift Edmonds Standard Grade Flour, Edmonds Fielder's Cornflour and Edmonds Baking Powder into the creamed mixture and stir until combined. Shape into a ball, wrap in cling film and chill for 30-60 minutes.
Spray two 12-hole muffin tins with cooking oil spray or lightly grease with butter. Roll pastry out onto a lightly floured surface to about 2mm thick. Use a cookie cutter (roughly 7.5cm diameter) to cut out 24 rounds and gently press into the tins (choose a cookie cutter with a serrated edge for a prettier pattern). Refrigerate while you make the filling.
FILLING : Preheat oven to 180°C fan bake. Combine Edmonds Fielder's Cornflour, lemon zest and juice in a medium saucepan. Mix until smooth. Add egg yolks, Chelsea Caster Sugar, water and Tararua Butter. Cook gently, stirring, until mixture thickens like custard (about 10 minutes).
Divide filling evenly between prepared pastry cases. Bake for 15 minutes, until pastry is golden around the edges. Leave to cool in tins for a few minutes, then gently ease out of tins with a thin knife and place on a cooling rack.
SWISS MERINGUE TOPPING : Bring a saucepan with a few centimetres of water to a gentle simmer. Set a metal or glass mixing bowl over the top of the saucepan to create a double boiler, ensuring the base of the bowl doesn't touch the water. Add sugar and egg whites to mixing bowl and stir until sugar has dissolved (about 4 minutes).
Remove from heat and add vanilla. Use an electric or stand mixer to whisk until stiff peaks form (5-7 minutes). Transfer to a piping bag fitted with a large open star piping tip. Pipe meringue topping onto cooled tarts. Brown the edges of the meringue with a blow torch or place under the grill to lightly brown (watch carefully).
Serve with whipped or thickened cream.
Additional tips
These mini lemon meringue tarts are best consumed within 2 days of making.
They also work well as bite-sized tarts using mini muffin pans (reduce cooking time to 10-12 minutes).
Have some leftover pastry? Fill with jam to make mini jam tarts.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
5
What did you think of this recipe?
Maureen
Love the taste of lemons. Not keen on mince pies so will make these instead.
5
Maureen
Looks delicious so going to make it this afternoon.
5
Cathy
I tried this recipe and the butter ratio is way off for the filling. I followed this recipe to a T and there was just too much butter and was very oily. Tried to save it by soaking up the grease but it just kept coming. Also lacked cornflour which is needed in any lemon meringue pie filling.
1
hugh janus
#lovethissocute
5
Joy
I was wondering if there is an error in the recipe??? Do you cook the shells before you put the lemon curd filling in?! I did as recipe says and cooked with curd in!!! Didn't work very well.
2
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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