Lemon Meringue Tartlets

I am by no means a green thumb.

Gardening does not come naturally to me, and with the frosty Canberra winters, and hot dry summers, well needless to say – we have lost our fair share of plants over the years.

However, there are two plants I seem to be able to grow in abundance – rosemary and lavender.  In fact, I don’t seem to be able to keep up with their growth – resulting in a decent day of pruning the other week.

The other plant that has survived with relatively little intervention is our lemon tree.  I suspect we just got lucky when we planted it, for despite minimal work on our part, it has given us lots of lemons. Even if it is only still a small tree.

And there is something rather wonderful about being able to collect lemons from your own tree, don’t you think? Which is exactly what I did a few weeks ago when asked to bring a “sweet” to share at a BBQ with our neighbours.

The lemons were soon turned into lemon curd, which was then used to fill homemade tartlet cases, and topped with a little meringue. It wasn’t the quickest of sweets to make, and probably not one that I would make if time was short, but over the course of the day the tartlets came together and the end result was quite pleasing.

I loved the vibrancy of the lemon curd, which on this occasion was not overly sweet and still a little tart. I decided not to go too overboard with the meringue either, stopping at just a few piped rounds – although I could have quite easily been more generous and covered the whole of the tartlet with meringue.

Here’s hoping our lemon tree continues to yield!

Print Recipe
Lemon Meringue Tartlets
Course Baking
Cuisine Baking
Prep Time 1 hour
Cook Time 25 minutes
Servings
tartlets
Ingredients
Course Baking
Cuisine Baking
Prep Time 1 hour
Cook Time 25 minutes
Servings
tartlets
Ingredients
Instructions
Curd
  1. Start by making the lemon curd - a day in advance, if possible. Combine the lemon juice, zest, caster sugar and eggs in a heatproof bowl. Place the bowl over a small saucepan of gently simmering water, and heat slowly - whisking continuously. The mixture will slowly turn from a frothy consistency to a thick, velvety consistency - and you will know that it is ready when you can coat the back of a spoon and draw a clear line through it. At this stage, remove the curd from the heat, and whisk through the cold butter until the mixture is rich and glossy. Set aside until ready to use (or place in the fridge overnight).
Tartlets
  1. To make the tartlets, place the flour, icing sugar, salt and butter in a food processor, and pulse until the butter has been cut in. Add the egg, and continue to process until the dough just comes together. Turn out the dough onto a lightly floured work surface, and knead the dough gently. Cover with plastic wrap, and place in the fridge for 30 minutes to rest.
  2. Preheat your oven to 180C, and lightly grease 12 tartlet cases.
  3. Roll out the pastry on a lightly floured surface until it is around 4mm thick. Cut out suitably-sized rounds from the dough, and press into the tartlet cases - trimming off any excess. Prick the base of each case a few times with a fork. Place the tartlet cases on a baking tray, and bake for 12 to 15 minutes, or until golden brown. Allow to cool in the tins for 5 minutes, then remove the shells and place on a wire rack to cool completely.
  4. To make the meringue, whisk egg whites until soft peaks form. Add the caster sugar, one spoonful at a time, continuing to whisk until you have stiff peaks.
  5. To assemble - pipe lemon curd into each of tartlet case. Top with meringue, and brown slightly using a kitchen blow torch.
Recipe Notes

If you don't have tartlet cases, you could make the tartlets using a mini muffin tray.

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Raspberry and Pistachio Brownies

I’m all for a little indulgence, albeit in moderation. And what could be more indulgent that a chocolate / nut / berry combination – in the form of a homemade brownie. Inspired by a recipe I came across in My Darling Lemon Thyme’s cookbook (ps how gorgeous are her photos!), these luscious brownies made an appearance after dinner a little while ago.

Filled to the absolute brim with dark chocolate, pistachios and raspberries, they were far from “healthy”, but ticked all the boxes when it came to satisfying my sweet tooth. The raspberries added a nice touch of tartness too, meaning the end result was not sickly sweet, while the pistachios gave the slices a little texture.

On this occasion, we served the brownies warm for dessert, with a little vanilla bean ice-cream on the side. The remaining brownies kept well in the fridge for the next few days, becoming more fudge-like (with no complaints there either!).

So, if you are looking to satisfy a craving for sweets, may I suggest you make a batch of these! Be warned, though, they were hard to stop at just one piece…

Print Recipe
Raspberry and Pistachio Brownies
Course Baking
Cuisine Baking
Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
Course Baking
Cuisine Baking
Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
Instructions
  1. Preheat oven to 180C. Grease and line a 22 x 30cm slice tray with baking paper.
  2. Combine the oil, 200g of the chopped chocolate, sugars and salt in a small saucepan. Melt, stirring often, over a low heat. Add the vanilla, remove from the heat, and allow to cool for 5 minutes.
  3. Whisk the eggs into the chocolate mixture, one at a time, ensuring they incorporate well. Add the almond meal, and sift in the flour, cocoa powder and baking powder. Stir to combine.
  4. Add half of the raspberries and pistachios, and 25g of the chopped chocolate, and stir until just combined. Spread into the prepared slice tray, and sprinkle with the remaining chocolate, raspberries and pistachios.
  5. Bake for 40 to 45 minutes, or until just set. Cool in the tin for 15 minutes, then slice.
Recipe Notes

These brownies will keep at room temperature in an air-tight container for 2 to 3 days. You can also keep them in the fridge for a week or so, where they will become more fudge-like.

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