Cheats Mini Lemon Meringue Tarts

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These are so easy to make and great as part of a little dessert tray or just with a cuppa!

Makes: 14 Mini Tarts

Ingredients: 100g salted or unsalted butter, 200g self raising flour, 1 egg, 1 jar of Lemon Curd, 8 mini meringues

Prep: 15 – 20 mins
Cook: 30mins chill time/14 mins in the oven

Method:

  1. Mix the butter and flour into a breadcrumb like consistency, then add one egg to combine the mixture, make into a ball and leave in the fridge for 30mins
  2. Pre-heat your oven to 180F
  3. Roll out your pastry to the thickness of a pound coin
  4. Cut out 14 disc, using cake cutter or top of a cup
  5. Press these down into a muffin/cupcake tray prepared with cases
  6. Add cases on top of the pastry and add your blind baking beans, (I actually just used out of date lentils for this)
  7. Cook in the oven for 10-12 mins
  8. Take off the blind baking beans and cases and prick the pastry all over with a fork and pop back into the oven for 2 mins
  9. Take out of the oven and allow to cool
  10. Fill each pastry case with 2 tsp. of lemon curd and top with crumbled mini meringues
  11. Eat hot or cold, served with custard, ice cream or just a nice cuppa
  12. Enjoy!

This recipes uses the pastry from my previous recipe: Nan’s Jam Tart which can be found by clicking the link.