Lemon Meringue Tarts
Lemon Meringue Tarts
Ingredients
- 310 ml (1 ¼ cups) unbleached all-purpose flour
- 1 pinch salt
- 125 ml (½ cup) unsalted butter, softened
- 125 ml (½ cup) icing sugar
- 60 ml (¼ cup) ground almonds
- 1 egg, lightly beaten
- 4 whole eggs
- 1 egg yolk
- 180 ml (¾ cup) sugar
- 2 lemons, grated zest
- 125 ml (½ cup) lemon juice
- 180 ml (¾ cup) unsalted butter, softened
- 2 egg whites
- 1 pinch cream of tartar
- 60 ml (¼ cup) sugar
Instructions
- In a bowl, combine the flour and salt. Set aside.
- In another bowl, combine the butter, sugar and ground almonds. Add the egg and mix thoroughly. Stir in the flour and form into a ball. Shape into a disc, cover in plastic wrap and refrigerate for 1 hour.
- Divide the dough into six pieces, roll each piece into a ½ cm (¼-inch) thick disc. With each disc of dough, line a 10 cm (4-inch) round and 2-cm (¾-inch) deep tart pan with a removable bottom. Refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
- Bake for 15 minutes or until the crusts are golden brown. Let cool on a wire rack.
Lemon Meringue Tarts