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Lemon Meringue Tarts

April 22, 2008

As long as it’s still in the citrus mode, I’ll just include one of my favourite recipes ever tried. No I didn’t have the time or luxury to re-bake this. I wish I did though, because I LOVE the tartness of the lemon filling. The combination of sweet and sour! I like!!

Note that tarts usually require more work, as compared to muffins or cupcakes, but trust me, they are worth the time!

Get the recipe:

1) MAKING THE PASTRY SHELLS (these could be made at least 1 day beforehand)


70g self-raising flour
130g plain flour
30g caster sugar
120g cold butter, cut into pieced
1 large egg (>50g)


a) Place flours, sugar, and butter in a bowl. Using fingertips ONLY, mix them until they resemble fine breadcrumbs (or u can use a food processor)
b)Add egg and mix until mixture clumps
c) Form dough into a flattened round and place in a freezer bag or wrap in cling wrap. Refrigerate for at least 1 hr.
d) Roll out pastry between 2 sheets of baking paper or on a slightly floured board.
e)Using a round mould, cut out small circles and place them in a mini muffin tray.
f) Place paper cups filled with uncooked rice on top of the pastry. ( This ensures that the bottom doesn’t rise when it is baked)
g) Bake at 180 deg for 10 mins. Remove paper cups and bake for 10-15 mins until slightly browned. Allow shell to cool completely.



56g cornflour
170g sugar
180ml fresh lemon juice (~3 lemons)
230g water
60g butter, cut into pieces
3 large egg yolks


a) Combine cornflour, sugar, lemon juice and water in a medium saucepan. Stir until smooth.
b) Place saucepan over medium heat and stir continuously until mixture reaches the boil.
c)Lower heat and stir until mixture changes from cloudy to transparent and becomes thick and smooth.
d)Remove saucepan from heat and vigorously stir in butter and egg yolks.
e) Pour filling into a small container and refrigerate until cold.



3 large egg whites
170g caster sugar


a) Place egg whites in a large bowl of electric mixer and beat at high speed until soft peaks are formed (when batter is lifted, a peak will form and then droop over)
b) Add sugar, gradually, and beat well in between addition.
c) Continue beating until sugar has dissolved and mixture is glossy and thick.


a) Pipe/Spoon lemon filling into cooled shell (Make sure lemon filling is sufficiently chilled (~4 hours) or it will become runny when baked).

(b) Pipe/Spoon meringue on top of lemon filling.

c) Bake for about 7-10 mins at 200 deg or until meringue is slightly coloured.
d) Cover tarts and refrigerate until cold.

Time taken: 2 days (because I made the filling and shells the previous day)
Yield: About 50 mini tarts

Recipe obtained from :


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