Lemon Meringue Tartlets

A spring recipe.

  • Serves 12
  • 20 mins to prepare
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12 x 6cm cooked sweet short pastry cases
1 cup lemon curd
2 egg whites
1/4 cup caster sugar
finely grated rind 1 lemon

Cooking Instructions

Preheat the oven to 190oC. Place the pastry cases on a baking ray and fill each case with lemon curd. Whip the egg whites until fluffy. Gradually beat in the caster sugar until thick and shiny. Pipe or spoon onto the lemon curd.
Bake for about 8 minutes or until golden, cool. Top with the lemon rind. Great served with whipped cream. Serves 6 as a dessert or 12 with coffee.

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