Posts Tagged ‘The National’

Lemon meringue tartlets

Posted on: January 30th, 2011 by admin 4 Comments

It was my birthday last week and lucky enough, I received the most wonderful collection of books – all to do with cooking and baking!  Both Beans and I love lemon meringue, so this recipe was an instant hit.  Mini ones, so we can take them with us for lunches, perfect for parties too, pile them up high.  They’re really easy to bake and even easier to eat!

Hey if you’re in a rush, you can buy pastry cases or make some a week earlier and freeze them.  You can make lemon curd a few days earlier too.  This recipe makes about 15 mini tartlets, or 8 muffin size.

For the lemon curd:

  • 4 egg yolks
  • 1/2 c caster sugar
  • 2 tsp lemon rind
  • 1/2 c lemon juice
  • 60 g unsalted butter
  • 1 tsp cornflour

For the pastry:

  • 65 g butter, cold
  • 3/4  c flour
  • 1/4 tsp salt
  • 2 tsp sugar
  • 1 egg
  • 2-4 Tbsp water, icy

For the meringue:

  • 2 egg whites
  • 1/3 c caster sugar
  • pinch of cream of tartar if you have it

Preheat the oven to 200ºC (400ºF)

Make the pastry by following the instructions here. Then grease the cups of a muffin tin (you can use any size, but ours was a mini 4cm cup).  Then press little balls of pastry into each cup so that the pastry lines the whole cup all the way up the sides even overlapping at the top a little.  It should be quite thin, aim for 2-3 mm.  Prebake these for 5 minutes then leave to cool a little.

Making the lemon curd is really easy! (You can jar some up for using on toast or between sponge cakes.)  Place all ingredients in a small saucepan and stir with a whisk over low heat continuously until the mixture thickens, without allowing it to boil. Once it coats the back of the spoon thickly, turn off the heat and let stand.

In a clean dry bowl, beat the egg whites until stiff then add your cream of tartar and then the sugar, just a little at a time.  Keep mixing once all the sugar is gone, until the mixture feels smooth and velvety between your fingers if you pinch a little, not gritty.

Now all you have to do is assemble them.  Fill the pastry cups almost to the top with lemon curd, then carefully dollop a generous spoonful of meringue on-top of the curd.  You can use a piping bag too, this makes the meringue look lovely.

Bake in the oven for 5-7 minutes, or until the meringue tops have just browned.  Keep an eye on them!

(This recipe is adapted from a bunch of places.  From our perfect pie pastry, Nigellas lemon curd and meringue is meringue!)

Song for this recipe:

“Lemonworld” The National Lemonworld - High Violet

The National are a great band from Cincinnati, currently based in Brooklyn. They are recognized easily by their lead singers distinctive baratone, Matt Berninger.  It’s another great Sunday afternoon listen.  Laid back, you can have a bit of a dance, or relax to it…