Mini Lemon Meringue Tarts

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  • Gluten Free Recipe

Note: Barker’s Passionfruit Curd can be used as an alternative.

INGREDIENTS

METHOD

  1. Line small patty tins with a sweet pastry.
  2. Three-quarter fill the pastry shells with NZ Squeezed Lemon Curd.
  3. Bake at 180°C for approximately 12 - 14 minutes or until golden brown in colour.
  4. Remove from the oven and cool.
  5. Pipe prepared meringue on top of NZ Squeezed Lemon Curd.
  6. Bake at 170°C for approximately 5 - 8 minutes or until the meringue turns a slight golden brown in colour. (Be careful that the meringue does not colour too quickly).
  7. When cool, sprinkle lightly with icing sugar around the edge of the tarts.
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