Lemon Meringue Tartlets
Prep: 10 mins
Cook: 20 mins
Behold the sweetness of a meringue couple with the tang of a lemon tartlet. Get your sugar fix with a bit of zest!
- Bake tart cases as per pack instructions. Set aside to cool.
- Place cornflour in a medium saucepan. Gradually blend with ¼ cup of the lemon juice. Add remaining lemon juice, zest and eggs and whisk until well combined. Add sugar and whisk until mixed well. Add butter and place over a medium heat. Whisk constantly for 8 minutes or until just starting to simmer. Reduce heat and whisk vigorously for 1 minute. Pour lemon curd into a heatproof bowl and set aside for 20 minutes.
- Fill tart cases with lemon curd. Set aside to cool.
- Make Pavlova Magic according to directions on pack. Using a piping bag, pipe small peaks on top of cooled tartlets. Using a kitchen torch, carefully and lightly, brown the peaks. Garnish with lime zest.
Place any leftover lemon curd in an airtight container and store in the refrigerator for up to 1 week.