Lemon meringue tarts

Name: Lemon meringue tarts
Ingredients: 950 g flour; 50 g cornflour; 500 g unsalted butter; 250 g caster sugar; 4 large free-range eggs; 300 ml lemon juice; 250 g butter; 20 g cornflour; 200 g caster sugar; 5 large free-range eggs; 120 g egg white; 100 ml water; 300 g caster sugar

To celebrate an exciting foodie event set to hit Kent later this month, we've got this delicious lemon meringue tarts recipe to share with you!

Sweet, tangy and oh-so yummy, these lemon meringue tarts are truly delicious!

To celebrate an exciting foodie event set to hit Kent later this month, we've got this delicious lemon meringue tarts recipe to share with you from chef Jamie Tandoh of The Bicycle Bakery! Jamie is set to participate in The Ultimate Pop Up - a pop-up fundraising dinner that features six of Kent’s best chefs, all cooking an exclusive six-course meal for a number of lucky diners in the beautiful surroundings of the Hush Heath Estate on 20th June 2019. Take a look at the lemon meringue tart recipe below, and find out more about The Ultimate Pop Up here.

For more yummy recipes, take a look here!

Content continues after advertisements

Ingredients

For the sweet pastry:

950 g flour
50 g cornflour
500 g unsalted butter
250 g caster sugar
4 large free-range eggs

For the lemon curd:

300 ml lemon juice
250 g butter
20 g cornflour
200 g caster sugar
5 large free-range eggs

For the meringue topping:

120 g egg white
100 ml water
300 g caster sugar

Instructions

For the sweet pastry:

Cream butter and sugar, add eggs and then flour until it'sa nice smooth dough. Don’t over work or your pastry will become short. Rest inthe fridge for at least one hour, over night if possible is best.

Roll out and line your tin and blind bake at 160°c for15-20 minutes until the pastry is golden brown.

For the lemon curd:

Put all together in a pan and cook on a low to mediumheat whisking all the time until thickened and the cornflour is cooked out. Passthrough a sieve and set aside until needed.

For the meringue topping:

Make an Italian meringue by whisking the egg whites ina mixer.

Whilst whites are mixing, boil the water and sugartogether in a pan, using a sugar thermometer, when it reaches 117°c orsoft ball add it to the still mixing whites. Continue to mix for 5 mins.