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
Course Baking
Cuisine Baking
Prep Time 1 hour
Cook Time 25 minutes
  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).
  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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Asparagus and goats cheese tart

IMG_0985Happy Monday Tuesday Wednesday THURSDAY (!?) lovely people! Gosh these short weeks confuse me, particularly when we’ve been travelling and the days all blend into one another. But we are back on deck now, or should I say “back to reality”. The reality of an empty post-holiday fridge, that is. Needless to say there has not been a lot of creative cooking in the BBB household this week. So let me share with you the last asparagus inspired dish I made a few weeks ago, when the fridge was a little fuller after being gifted with bunches of gorgeous asparagus. On the menu? An asparagus and goats cheese tart. Made one evening where I was feeling inclined to make pastry – and had the patience to let it rest and do its thing. IMG_0969 As for the filling, I kept things simple. Goats cheese, eggs, cream, mustard. IMG_0970 Poured into the tin, then lined with the beautiful asparagus spears. IMG_0971 Baked for 25 minutes or so – and what a sight awaited when the oven door was opened! IMG_0982 An enticingly golden brown tart, just perfect for a light dinner. IMG_0983IMG_0999 On this occasion, we served portions of the tart with sautéed kale and peas, sprinkled with a little caramelised balsamic vinegar. IMG_0994 But it was an equally nice lunch when served the next day, and one to keep in mind next time we are having guests over for lunch! Asparagus and goats cheese tart (serves 4-6)

  • 2 cups flour
  • 150g butter, chilled and cubed
  • 1 egg + 3 eggs
  • 300ml thin cream
  • 1 teaspoon dijon mustard
  • 2 bunches baby asparagus – trimmed
  • 50g goats cheese, crumbled
  1. Process flour and butter in the food processor, until it resembles fine crumbs. Add 1 egg, and process slowly until the mixture forms a dough. Wrap in gladwrap and chill for 30 minutes.
  2. Grease a rectangle tart tin with removable base. Gently roll out the dough and line the tin (pushing into the sides). Trim excess. Prick all over with a fork, and chill in the fridge for another 30 minutes.
  3. Preheat oven to 180C. Blind bake the dough for 12-13 minutes, then remove weights / rice and continue baking for another 3 to 4 minutes or until golden brown. Place tin on a baking tray and set aside.
  4. Meanwhile, whisk the remaining 3 eggs, cream, mustard and half the cheese, and season. Pour into the pastry case, and line up the asparagus spears on top. Sprinkle with remaining goats cheese.
  5. Bake for 20-35 minutes or until just set. Allow to rest for 10 minutes, then slice and serve.

And a big thanks again to the Australian Asparagus Council for their surprise asparagus gift!

Pumpkin and tuna tart

IMG_1920 This dish is a fine example of what can happen when you have a bunch of random ingredients and a bit of spare time on your hands. For with a pumpkin nearing its use by date, and some tuna and eggs begging to be used, I found myself rolling out a batch of shortcrust pastry to make a rather random tart. IMG_1912 I roasted the peeled diced pumpkin, until soft and just starting to take on some colour. Then layered it in the pastry, along with 3 beaten eggs, 1 small tin of tuna, 100g of light sour cream, some sliced red onion and a few sprigs of fresh rosemary. IMG_1913 Then into the oven at 180C for 30 minutes, until the eggs had cooked and the tart was golden brown. IMG_1917 The result being a lovely little tart that was just perfect for a light lunch when served with a side salad. IMG_1921 And a random, albeit yummy, take on the ol’ quiche! What about you? Cooked any savoury tarts lately?

Lime tart

IMG_0323 f I ever ask that all important question "what would you like me to bake", the response from Mr BBB, most of the time, will be "something citrus". His favourite is lemon meringue pie, but with its multitude of elements, is not a dish that I will make very often. IMG_0315 A close second, which does appear on our table more often (owing to is relative simplicity), is lemon tart. But on this occasion, I tried something a little different. A lime tart. IMG_0322 And so this little lime tart came to grace our table a while ago. I can’t even remember the occasion for which it was baked. But then again, knowing me, there probably was no ‘occasion’, as such. Rather than make pastry for the base, I opted for a biscuit crumb. IMG_0317 To be honest, I was a little dubious when pressing the biscuit / butter combination into the base and sides of the tart tin that it would actually hold its shape once out. But, aside from a near miss (when I went to put it in the oven, and not the fridge?!), it came out near perfect at the end. IMG_0337 But I digress. For the lemon filling itself – I kept things simple. IMG_0319 Egg yolks, sweetened condensed milk, lime zest and lime juice. Beaten then poured over the biscuit crumb, and baked for 12 minutes or so (or until just set). IMG_0325 Then, after a few hours in the fridge, the results spoke for themselves. IMG_0329 A beautifully delicate tart, with just the right amount of ‘zing’ from the lime. IMG_0335 The added bonus being that it even sliced quite well…. IMG_0346 Happiness! IMG_0350 Lime Tart (serves 10-12)

  • 225g plain biscuits
  • 120g butter, melted
  • 4 egg yolks
  • 1 can sweetened condensed milk
  • finely grated lime zest of 2 limes
  • 1/2 cup fresh lime juice
  1. Preheat oven to 180C, and grease a round tart tin with a removable base.
  2. Process the biscuits into a fine crumb, then add the butter and pulse until combined. Press the mixture over the base and sides of the prepared tin, and allow to set in the fridge for 20 minutes.
  3. Meanwhile, beat the egg yolks until light and fluffy. Add the remaining ingredients, and stir until well combined. Pour over the biscuit base.
  4. Bake for 12-14 minutes, or until just set. Allow to cool, then refrigerate for 3-4 hours.

What about you? Are you a fan of citrus desserts like this one?

Roasted rhubarb custard tart

IMG_9362 I had a lot of fun making this sweet treat for our recent Good Friday lunch. Knowing that we would be indulging in seafood throughout the day, and with the chocolate overload that would follow in the days thereafter, I wanted to keep dessert somewhat light. Indulgent yes. But not too heavy in chocolate or richness. And I think this sweet little tart may have fit the bill just perfectly. As pastry requires time to rest, be rolled, and rested again, I started this at 6.30am on the morning of our family lunch. As such, I don’t have any step-by-step photos to share with you, but the finished product was so beautiful to photograph that I am sure you will understand. IMG_9342 The tart came courtesy of the Women’s Weekly “show-stopper desserts” cookbook, that I have been drooling over for some time now. Who knew that one little cookbook could contain so many gorgeous desserts!?! The day before the lunch, I put together the vanilla pastry cream (that is hiding under the roasted rhubarb).  IMG_9601 Vanilla beans, milk, egg yolks, sugar and cornflour – combined and cooked until we had a luxuriously creamy custard that I let thicken and set overnight. IMG_9346 As for the pastry, I well and truly still have my L-plates on when it comes to making pastry. But I am pleased to report that it came together relatively easily, and I was able to roll it out also without too much drama. IMG_9348 It was light, and crumbly, and contained no sugar – which worked just nicely with the sweet custard. IMG_9352 But the real star of this tart was the rhubarb. IMG_9355 Oh that beautiful, tart rhubarb. Trimmed and cut into sticks, then roasted with a sprinkle of icing sugar for 10 minutes or so (or until the rhubarb was cooked but still held its shape). IMG_9365 Layered atop the custard-filled tart, creating a colourful and rather pretty addition to our lunch table. IMG_9363 I really enjoyed the contrasts of this tart. The crumbly, buttery pastry, the sweet, creamy vanilla custard and the tart yet slightly sweet rhubarb. A winner in my book, that’s for sure! What about you? Are you a fan of rhubarb?

Apple Tart

Last Friday, I had an itch. IMG_7469 With the weather dark, gloomy and wet outside, I had an itch to do some baking. IMG_7465 Something warm, something rustic. And something to generate the warm sweet aromas that only home cooked treats can make. IMG_7466 The result was this rather ‘rustic’ apple tart, that also represented my first batch of homemade ‘regular’ shortcrust pastry since reintroducing wheat into my diet. IMG_7473 It wasn’t perfect, and was a little crumbly in parts… IMG_7472 But it satisfied my baking itch, and also my sweet tooth! IMG_7495 The apples were sweet, and tender, although the frangipane in which they were encased needs a little refining. IMG_7497 So for now, I’ll share with you these photos only, and save a more fine tuned recipe for another day. What about you? How are you at making your own pastry?

A lovely little GF lemon tart

IMG_3290  When I pulled this ingredient out of the Mystery Box last weekend…. IMG_3302 I just knew I had to use it for a dessert creation.  For don’t lemons just provide the perfect flavour when it comes to tasty vibrant desserts…. lemon  And not to mention pretty ones…. macaron Did you know? It is presumed that lemons were first grown in India, North Burma and China, although their precise origin is unclear. Not only are lemons rich in vitamin C and make a wonderful addition to both savoury and sweet dishes, they are also a natural cleaner and have antibacterial properties! lemon2 My chosen dessert using lemons was made at the request of Mr BBB (who seemingly enjoys my other more ‘adventurous’ baked creations, but who really is a lover of simple desserts at heart). One of his all time favourites being…Lemon tart. But not just any lemon tart in this instance…but a gluten free lemon tart! IMG_3268 In all honesty, the GF pastry I made was a little tough to work with. It was rather fragile, and required more of a ‘shaping’ into the tart tin rather than a ‘roll and place’. IMG_3267 It may have also stuck in the tin after cooking, making slicing the tart rather difficult. But workability aside, it was a lovely light and flaky pastry – and spot on in terms of texture and flavour. IMG_3270 Although it seems my quest for the perfect GF pastry continues! IMG_3272 The filling itself, could not have been easier to make. Just lemon juice, eggs and cream….. IMG_3275 Poured into the pastry and baked for an hour or so, until just set. IMG_3280        Sprinkled with icing sugar… IMG_3285 and we had ourselves a lovely little lemon tart. IMG_3284 And yes, I confess… IMG_3286 The lack of "slice" photos may be indicative of how difficult it ended up being to get out of the tin. IMG_3290 Although, I did manage to get one slice that didn’t look too bad… IMG_3345 From this angle lol. Oh well….. at least it tasted yummy. I just have to perfect the recipe before sharing it with you, a task for which I am sure Mr BBB is quite happy to be the ‘quality assurance’ tester 😉 What about you? Are you a fan of lemon desserts?

Fig Jam Tart (wheat free)*

Training: Body Pump


If yesterday was all about lunching and libraries, well today was all about baking and relaxing. Mr BBB and I had nothing on the agenda, aside from brunch, coffee and an afternoon Body Pump class.

I did, however, have a big container of homemade fig jam in our fridge, and our family coming over for dinner.

So, a fig jam dessert seemed kinda obvious. A fig jam tart to be precise.

It ended up being quite the challenging dessert, however,


probably because the pastry was soft, and extremely fragile.


Rather than roll the pastry out (which failed dismally) I opted to place sections into the tart  tin, then smooth it out as best as I could…


Until I had a soft pastry crust, albeit a little rough.


But then came the star of the show….


The homemade fig jam!

Which I then topped with the remaining pastry,


cut into strips to create a lattice effect.


Finished with a final strip around the outside to form a ‘border’.


Even though this was an extremely fiddly dessert given how fragile the pastry was…


I am so glad I persevered as the overall result was really effective,


albeit a little on the ‘rustic’ side.


So here it is … my ‘rustic jam tart’.


Baked for 30 minutes, until the pastry had turned golden brown.


Sweet, soft pastry…


That was almost short-bread like.


With a rich, sweet jam filling.





hehe and even the furry members of the BBB household were intrigued.


Let’s look a little closer….


busted my love 🙂      
Fig Jam Tart (wheat free)*

This tart is rustic in look, but delicate in texture. Although the pastry requires some TLC, the end result, a melt in your mouth jam tart, will make you forget the stress of working with the delicate dough.

  • 180g softened butter
  • 1/3 cup sugar
  • 1 tsp vanilla extract
  • 1 lemon, zested
  • 1 egg
  • 3/4 cup white spelt flour, sifted
  • 1.5 cups GF plain flour, sifted
  • 1.5 cups fig jam**
  • 1 egg, beaten
  1. Preheat oven to 180C. Grease a loose-bottomed flute tart tin.
  2. Beat sugar and butter until pale. Add vanilla, lemon zest and egg.
  3. Slowly add flours and beat until combined.
  4. Turn dough out onto a lightly floured surface. Knead gently until smooth, then divide into 2 rounds. Wrap each in plastic wrap and chill for 15 minutes.
  5. Remove a dough round from the fridge and roll out on a lightly floured surface. Gently lift the dough and place into the tart tin, using your fingers to smooth out across the bottom and up the sides.
  6. Spoon the jam onto the dough.
  7. Roll out the remaining dough into a large thin rectangle. Cut into 8-10 strips.
  8. Lay 4 to 5 strips across the jam, then place the remaining strips in the opposite direction.
  9. Gently roll the remaining pastry (the off-cuts) into a long sausage shape. Use this to create a border around the edge of the tart.
  10. Brush with the beaten egg, then bake for 30 minutes or until golden brown.
  11. Allow to cool then slice and serve.

* This tart does have a small amount of spelt flour, which I am aware is an old variety of wheat. I am able to tolerate spelt, however, unlike regular wheat flour. If you wanted to make this a 100% wheat-free tart, feel free to substitute the spelt flour for more GF flour or perhaps even coconut flour.

** I used fig jam in this recipe as I had an abundance, However, you could easily substitute fig jam for whatever jam you have in your pantry. I think this would work particularly nicely with peach or apricot jam!

What about you? Have you  got a favourite way to use jam?

Happy Baking 🙂