Juice 6 lemons plus the finely grated zest 2. 6x 10cm fluted tart tins lightly oiled.
Bake for 15 minutes until the meringue feels firm and is lightly coloured it will be firm as opposed to crisp.
Lemon curd tarts with meringue. For the meringue topping. Make waves in the meringue with the back of a spoon. Cup granulated sugar.
Let stand at room temperature 30 minutes. Cup sweetened condensed milk. 2 large egg whites 170g organic honey 1 4tsp cream of tartar lemon thyme to garnish you will need.
1 1 2 cups sugar. Preheat oven to 225. For the lemon curd.
60g soft butter 100g organic honey 4 egg yolks 2 eggs zest of 2 lemons 150ml lemon juice around 2 large lemons for the honey meringue. Place egg whites in a large bowl. 2 tablespoons cold water.
2 teaspoons finely shredded lemon peel. 100g unsalted butter well softened. 3 extra large egg yolks save the whites for the meringue.
Let the tartlets cool to room temperature then place in the refrigerator and chill for at least 1 hour or until ready to serve. 1 cups all purpose flour. Spoon the meringue over the filling making a higher mound in the centre.
Add vinegar vanilla salt and cream of tartar to egg whites. Beat on medium speed until foamy. Make sure that the lemon filling is hot spoon it into the tart shell smoothing to make it even.
Gradually add sugar 1 tablespoon at a time beating on high after each addition until sugar is dissolved. This beautiful tart has a thick lemon and blueberry curd filling topped with a torched aquafaba chickpea brine meringue that altogether tastes decadent and is not too heavy. 6 medium free range eggs.
Cup cold butter no substitutes 2 egg yolks beaten. Lemon filling recipe follows. Place the meringue in a piping bag to pipe on top of the lemon curd tartlets or just drop a dollop on each one with a spoon.
2 large free range egg whites keep the yolks to glaze the pastry 100g icing sugar. I worked on this recipe for several days experimenting with different ingredients to get the proper consistency of the curd and i found that a combination of plant. 1 4 pound 1 stick unsalted butter at room temperature.
Bake in a 400 degrees f oven for 2 3 minutes or until the meringue just begins to brown.
