Friday, 26 June 2015

Lemon & Lime Curd Tarts with Meringue


3 eggs
175g caster sugar (1 cup)
2 tsp. cornflour
2 lemons, juiced
2 limes, juice and zest
20g butter


Whisk eggs, sugar and cornflour. Add citrus. 

Progressively whisk over a moderate heat for 5-8 minutes until it has thickened. 

Add butter at end. 

Pour into sterilized jars, seal and place in the fridge.

Keeps up to 3 months
curd recipe by Justine Schofield

To Make the Meringue

2 egg whites
1/3 cup caster sugar
1 tsp vinegar or lemon juice

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 vinegar.

 To Make the tart cases 

Frozen shortcrust pastry

1.Preheat oven to hot, 200°C. Lightly grease each recess of a (1/4 cup) muffin pan.
Using a 10cm cutter, cut 12 rounds from pastry. Ease pastry into prepared pans. Chill for 15 minutes. Prick bases and bake for 5-10 mins.
2. fill each tart case with cooled curd
3 top with meringue and bake  until meringue is cook . about 5-10 minutes

Lemon & Lime Curd Tarts with Meringue

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