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Lemon Meringue Tarts


Recipe Info

  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 55m

These little tarts are the perfect finish to an Easter feast. The lemon filling echoes the zesty flavours of the meal.


  • 3 sheets frozen shortcrust pastry, thawed
  • 1 cup(s) water
  • 1/2 cup(s) lemon juice
  • 1/2 cup(s) sugar
  • 1/4 cup(s) cornflour
  • 2 egg yolks
  • 30 grams butter
  • 2 finely grated lemons zest
  • 2 egg whites
  • 1/3 cup(s) caster sugar
  • 1 teaspoon(s) lemon juice
  • 2 finely grated lemons zest to garnish


Step 1

Preheat oven to hot, 200°C. Lightly grease each recess of a (1⁄4 cup) muffin pan. Using a 10cm cutter, cut 6 rounds from pastry. Ease pastry into prepared pans. Chill for 15 minutes. Prick bases and bake for 5-10 minutes.

Step 2

Meanwhile, combine water, lemon juice, sugar and corn our in a saucepan, until smooth. Bring to boil, stirring constantly, until mixture thickens. Reduce heat and simmer for 3 minutes. Stir in yolks, butter and rind and allow to cool slightly. Spoon into prepared cases, levelling top. Chill until rm

Step 3

Meringue: In a clean, dry bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy. Beat in lemon juice.

Step 4

Increase oven to very hot (220°C). Dollop meringue roughly over filling in each tart. Bake for 4-5 minutes until lightly browned. Allow to cool and garnish with remaining rind.

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