Mad about Lemon Meringue Tarts
My friend, S, gave me a bottle of her homemade lemon curd a while ago and I managed to do her deliciously tangy lemon curd justice by using it in these 4″ wide lemon meringue tarts.
I was feeling too tired to bake tart shells from scratch and went with finely crushed digestive biscuits, caster sugar and melted butter for the crust. While it was convenient, I was to discover later that I should have made a proper crust.
For the fluffy tuffs of meringue, I used the cooked meringue method, which according to Jamie Oliver’s book, Cook with Jamie, gives a meringue even more stable than italian meringue. I had the most fun with this little project when browning the meringue with my small blow torch, which incidentally has been acting up for some time now. I suspect I’ll be needing a new one soon.
The tangy lemon curd went wonderfully well with the sweet meringue. The crushed biscuit crust, however, turned a little soft after a while out of the refrigerator, probably because I couldn’t press the crumbs together as tightly in the small tart rings. Next time, I’ll definitely be more diligent and make a proper baked crust.
November 25th, 2007 at 5:55 pm
Awww Karen…I’m glad you liked it!! =)
A sweet shortcrust does go wonderfully well with this sort of tart,I’ll send you a cheat’s method for lazy days….
November 26th, 2007 at 5:09 pm
These look so perfect and delicious, even though you say that the Digestive’s were not the best solution for the crust!! I love them!
November 26th, 2007 at 8:38 pm
Oh, boy - these are pure temptation!
Love the way you presented them. Beautiful and delicious, love citrus flavors!
November 27th, 2007 at 5:26 pm
hey do you just shoot with the provided lens for your nikon d40? great pics
November 27th, 2007 at 9:28 pm
Stef: Got your email. Thanks!
Marianna & Patricia: Thank you!
Kat: Yes, I only use the kit lens. Don’t have any other lens.
November 27th, 2007 at 9:34 pm
Karen, your bakes looks very nice and the pictures you took also look very pro. What camera are you using?
November 28th, 2007 at 2:45 am
I am a new convert to lemon curd especially in a tart!
December 3rd, 2007 at 12:56 am
Not too sweet and not too sour these lemon tarts were absolutely awesome, like almost all of Karen’s goodies, just that I wished, I could resist temptation a bit more often. I am truly blessed having such a talented wife and I am very proud of her
December 6th, 2007 at 12:58 am
me too, im madly in love with your lemon meringue tarts! they look absolutely divine
yummy
December 6th, 2007 at 9:54 am
Chris: Thanks! I use a Nikon D40.
Thanks, Schatz!
dhanggit: Thank you!