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!
October 12th, 2008 at 11:11 pm
im always looking for easier options n quick recipes,this looks great,its difficult to get many of the ingredients here in egypt,so this digestive biscuit base is perfect…
March 22nd, 2011 at 12:21 pm
Hi…I love your blog. Is it possible for you to share the recipe for your fruit tarts. the pate sucree and also the custard. Thank you. Keep posting and we’ll keep salivating!