Fancy something fancy! These little lemon shortbread tarts are a perfect indulgent treat and something to show off with.
Makes 4
Medium Difficulty
I N G R E D I E N T S
S H O R T B R E A D
60g butter
30g caster sugar
90g plain flour
L E M O N C U R D
2 lemons (juice & zest) 150g caster sugar
50g butter 3 egg yolks
M E R I N G U E
3 egg whites
100g of caster sugar
25ml of water
M E T H O D
S H O R T B R E A D
- start by making the shortbread. Preheat the oven to 180c. Then in a bowl, measure out the ingredients. Using your fingertips, rub together until it resembles breadcrumbs. Then turn out onto the work surface and lightly bring together into a dough. Grab four tart cases and divide the dough into four, pressing down into the cases to create a base. Place in the fridge to set slightly, then bake for 15 minutes. Leave to cool completely.
L E M O D C U R D
- next, set a pan of water over a medium heat and place a bowl on top to create a bane marie. This is where you will cook your curd. In the top bowl, add the zest, juice, eye yolks and butter and gently simmer. Whisking constantly until it thickens. This should take around 10 minutes. If it is taking longer, you can increase the heat on the pan. You will know it's ready once it coats the back of a spoon or spatula. Leave to cool. Then once cool, spoon over the shortbread base. Place in the fridge to set for half an hour.
I T A L I A N M E R I N G U E
- to make the meringue, whisk the egg whites until just before them become soft peaks. Leave to one side whilst you cook the sugar and water over a medium heat. Once the sugar has dissolved, then bring to the boil until it reaches 125 degrees celsius. Carefully pour over the egg whites whilst whisking to make soft and silky Italian meringue. Once the curd has set in the case, then add the meringue to a piping bag and be all fancy. Pipe the topping however you like, or simply spoon the meringue onto the tart and spread around. The beauty of Italian meringue is it looks fantastic however you use it. Grab your blow torch and lightly toast the meringue to finish the tarts off perfectly.