"These are great to serve at any type of party, whether it be a High Tea, Birthday Party, Baby Shower, Kitchen Tea.... whatever the occasion, these will be loved"
I am a huge fan of the Lemon Meringue Pie. So when I came across this recipe in one of my cookbooks, I just had to make them, they looked amazing.
I am so glad I did. These were easier to make than I thought they would be. It is great that the lemon curd and the pastry bases can be made up to 2 days before, just store the lemon curd in the refrigerator and the bases in an airtight container. The meringue can also be done hours earlier than needed as they refrigerate well once made.
But most importantly they were lovely to eat. The pastry was nice and crisp, the curd was just lovely and the meringue fluffy and light.
I made two sizes, I used a mini muffin tin and a standard cupcake tin. I actually prefer the cupcake sized tin, as they are still quite small, but you get more curd into the pastry case. Also with the cupcake sized tin, I found it easier to put the rounds in and they tended to keep there shape better. But either one was good, I recommend trying both then you can decide yourself.
Now an important tip when making this, the pastry softens very quickly, so you need to work in batches. I cut the pastry in half when it is time to roll it. I put the half I'm not rolling back in the refrigerator until needed. Roll out the pastry, cut out the rounds, then put the parts that need to be re-rolled back into the refrigerator to harden again, while you fill in the tins with the pastry rounds. It is simply put, easier to work with the pastry if it is cold. Also make sure the pastry is not too thick, or you won't have any room to add the filling.
With the curd, the Limoncello is optional, add it if you have it, don't add it if you don't.
These are great for parties as they are easy to serve, no cutting involved, you get quite a lot from one batch, they are quite easy to make, you just need to follow the recipe.
I am so glad I did. These were easier to make than I thought they would be. It is great that the lemon curd and the pastry bases can be made up to 2 days before, just store the lemon curd in the refrigerator and the bases in an airtight container. The meringue can also be done hours earlier than needed as they refrigerate well once made.
But most importantly they were lovely to eat. The pastry was nice and crisp, the curd was just lovely and the meringue fluffy and light.
I made two sizes, I used a mini muffin tin and a standard cupcake tin. I actually prefer the cupcake sized tin, as they are still quite small, but you get more curd into the pastry case. Also with the cupcake sized tin, I found it easier to put the rounds in and they tended to keep there shape better. But either one was good, I recommend trying both then you can decide yourself.
Now an important tip when making this, the pastry softens very quickly, so you need to work in batches. I cut the pastry in half when it is time to roll it. I put the half I'm not rolling back in the refrigerator until needed. Roll out the pastry, cut out the rounds, then put the parts that need to be re-rolled back into the refrigerator to harden again, while you fill in the tins with the pastry rounds. It is simply put, easier to work with the pastry if it is cold. Also make sure the pastry is not too thick, or you won't have any room to add the filling.
With the curd, the Limoncello is optional, add it if you have it, don't add it if you don't.
These are great for parties as they are easy to serve, no cutting involved, you get quite a lot from one batch, they are quite easy to make, you just need to follow the recipe.
Recipe
Recipe adapted from The Australian Women's Weekly Cookbook 'High Tea'
Makes 30
Limoncello Curd:
3 egg yolks
110g caster sugar
1 teaspoon finely grated lemon rind
1/4 cup (60ml) lemon juice
90g cold unsalted butter, chopped
1 tablespoon Limoncello liqueur
Pastry:
260g plain flour
40g icing sugar, sifted
185g cold unsalted butter, coarsely chopped
1 egg yolk
2 teaspoons iced water
Meringue:
3 egg whites
165g caster sugar
Make the Limoncello Curd: Whisk the egg yolks and sugar in a medium sized heatproof bowl until pale and thickened slightly. Whisk in the lemon rind and juice. Place the bowl over a small pan of simmering water, make sure the water does not touch your bowl. Using a spoon, stir the lemon mixture constantly for 12 minutes. The curd is ready when the mixture coats the back of a spoon, check this by running your finger down the back of the spoon, you will form a line, if the line stays in place and does not run, it is ready.
Remove from heat, gradually whisk in the butter until it is all smooth. Whisk in the Limoncello, cover, refrigerate overnight.
To make the pastry: Place the flour, icing sugar and butter in a bowl of a food processor. Process until you get a fine breadcrumb consistency. Add the egg yolk and water, process until it all comes together and forms a dough. Turn out the dough and knead gently until smooth. Shape the dough into a disc, wrap it up in cling film, refrigerate for 30 minutes.
Lightly grease your mini muffin pan with some cooking spray. Roll out half the pastry between two sheets of baking paper until 5mm thick (place the other half back in the refrigerator until needed). Cut out 6cm rounds, press the rounds into the holes. Prick the base of the cases well with a fork (this stops them from puffing up). Place the pastry you need to re-roll back in the refrigerator to harden up again. Repeat with the other half of the pastry, until all the pastry is used up. Refrigerate the bases for 30 minutes.
Preheat the oven to 200C. Bake the cases for 12 minutes. Stand cases 5 minutes before transferring to a wire rack to cool. This I do by placing a wire rack on top of the baking tin, then flipping it over. To stop any getting stuck just carefully with your finger rotate them in the holes a little to ensure they did not stick.
Makes 30
Limoncello Curd:
3 egg yolks
110g caster sugar
1 teaspoon finely grated lemon rind
1/4 cup (60ml) lemon juice
90g cold unsalted butter, chopped
1 tablespoon Limoncello liqueur
Pastry:
260g plain flour
40g icing sugar, sifted
185g cold unsalted butter, coarsely chopped
1 egg yolk
2 teaspoons iced water
Meringue:
3 egg whites
165g caster sugar
Make the Limoncello Curd: Whisk the egg yolks and sugar in a medium sized heatproof bowl until pale and thickened slightly. Whisk in the lemon rind and juice. Place the bowl over a small pan of simmering water, make sure the water does not touch your bowl. Using a spoon, stir the lemon mixture constantly for 12 minutes. The curd is ready when the mixture coats the back of a spoon, check this by running your finger down the back of the spoon, you will form a line, if the line stays in place and does not run, it is ready.
Remove from heat, gradually whisk in the butter until it is all smooth. Whisk in the Limoncello, cover, refrigerate overnight.
To make the pastry: Place the flour, icing sugar and butter in a bowl of a food processor. Process until you get a fine breadcrumb consistency. Add the egg yolk and water, process until it all comes together and forms a dough. Turn out the dough and knead gently until smooth. Shape the dough into a disc, wrap it up in cling film, refrigerate for 30 minutes.
Lightly grease your mini muffin pan with some cooking spray. Roll out half the pastry between two sheets of baking paper until 5mm thick (place the other half back in the refrigerator until needed). Cut out 6cm rounds, press the rounds into the holes. Prick the base of the cases well with a fork (this stops them from puffing up). Place the pastry you need to re-roll back in the refrigerator to harden up again. Repeat with the other half of the pastry, until all the pastry is used up. Refrigerate the bases for 30 minutes.
Preheat the oven to 200C. Bake the cases for 12 minutes. Stand cases 5 minutes before transferring to a wire rack to cool. This I do by placing a wire rack on top of the baking tin, then flipping it over. To stop any getting stuck just carefully with your finger rotate them in the holes a little to ensure they did not stick.
 Cupcake Size |  Mini Muffin Size |
To make the meringue: Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add the sugar (a tablespoon at a time), beating well after each addition.Preheat the oven to 220C.
Divide the Limoncello curd between the cases (do not overfill).
Spoon the meringue mixture into a piping bag fitted with a 1cm plain tube; pipe the meringue over the curd. If you overfilled the tarts with the curd, the meringue addition will make it overflow, don't panic if it does. Bake for 2 minutes. Cool in the refrigerator.
Divide the Limoncello curd between the cases (do not overfill).
Spoon the meringue mixture into a piping bag fitted with a 1cm plain tube; pipe the meringue over the curd. If you overfilled the tarts with the curd, the meringue addition will make it overflow, don't panic if it does. Bake for 2 minutes. Cool in the refrigerator.
Enjoy!
Find the recipe at www.whatscookingella.com/mini-lemon-meringue-tarts.html
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