LITTLE LEMON MERINGUE PIES
These weeekend puds are light and fluffy with a tangy filling
Provided by John Torode
Categories Dessert, Dinner, Lunch
Time 1h5m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/fan 160C/gas 4. Roll out pastry and use to line 8 x 10cm fluted loose-bottomed tart cases, leaving a little pastry overhanging. Prick the cases with a fork and bake blind for 20 mins (removing the paper and beans after 15 mins) until pale golden brown. Set aside to cool. When cool, use a serrated knife to neatly level the pastry.
- Meanwhile, put the zest, juice, butter and 225g sugar into a large heavy-based pan. Heat gently until the sugar dissolves, then remove the pan from the heat. Beat the whole eggs and yolks together, then stir into the pan. Stir over a low heat for 5-10 mins until thickened. Sieve into a bowl, then spoon into the cases. Any leftover curd will keep in the fridge for up to 3 days.
- Whisk the egg whites with 50g sugar in a grease-free bowl until stiff peaks form. Whisk in the vinegar, then gradually whisk in the remaining sugar. 4 Put a good dollop of meringue on top of each tart, then dip a palette knife in hot water and make little peaks on each. Place on a baking sheet and bake for 15 mins or until just browned on top. Allow to cool, then serve.
Nutrition Facts : Calories 500 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 48 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.53 milligram of sodium
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