Lemon Tart Squares

Lemon Tart Squares

Serves: 8 approx

Preparation Time: 20 minutes

Cooking Time: 10 for pastry, 40 for cooking tart

1 quantity of pastry for tarts or see below for tart pastry

220g of plain flour

pinch of salt

150g unsalted butter chilled and diced

1 egg yolk

Makes approx 450g

Square tin for baking

Sift flour and add salt into large bowl.  Then add the butter and rub in with fingers until it resembles breadcrumbs.  Add the egg yolk and some cold water (approx 2 tablespoons) mix until the dough starts to form.  Then make a ball and wrap with gladwrap and place in fridge for approx 30 minutes minimum.  Roll out on bench with a rolling pin.  When rolled out to size move the pastry into your square tin and press around so its quite firm.  Bake for approx 10 minutes.  Check it may need another 2-3 minutes but try not to brown it.  Keep temperature on approx 160 degrees celcius.

Filling:

4 eggs

2 egg yolks

200g of caster sugar

150g of double thick heavy cream

200ml of lemon juice or lime if you like

1 teaspoon finely grated zest

Making the filling you mix the eggs, yolks and sugar.  Then add cream whisking whole time add the lemon juice and zest.

When the pastry is ready carefully pour in the filling and return to oven to bake for approx 40 minutes on 150 degrees. Check if its set otherwise cook a little longer.  Leave to cool then refridgerate and serve cold.  Add a little dusted icing sugar for serving.

Lemon Meringue Tarts

Lemon Meringue Tarts

Serves: 10 approx

Preparation Time: 45 minutes approx

Cooking Time: 10 minutes for base and 7minutes for meringue

Tart cases

1 1/2 cups Plain Flour

1/4 cup of caster sugar

125 butter softened

2 egg yolks

cupcake pan

Lemon curd

100g caster sugar

2 tablespoons of cornflower

3/4 cup of lemon juice

2 tablespoons of water

2 egg yolks

2 teaspoons of lemon zest (grated lemon peel)

Meringue Topping

3 egg whites

1/2 cup of caster sugar

Place the flour, caster sugar, butter and egg yolk into a food processor and blend until it becomes a soft dough. Add more butter if it is too dry.  It should be firm so you can then roll it all into a ball and cover with cling wrap and place into fridge for 30 minutes.

To make the lemon curd  combine in a saucepan the caster sugar, cornflower , lemon juice and water. Turn the heat on low.  Stir the curd until it begins to boil.  It will turn thick then turn the heat down and quickly stir in the egg yolks and the lemon zest.  Set aside with a cover over it slightly and leave to cool down to room temperature.

Remove the dough after the 30 minutes and roll out on a flat surface between two baking sheets under and over it.  Press the dough into each lightly buttered cupcake pan and smooth down edges. Prick the base and the edges with a fork slightly

Cook the bases for approx 10 minutes on 180 degrees celsius.  After they are cooked let them cool down a little before filling them with lemon curd. 

Make your meringue topping by using a dry bowl and place egg whites and beat until thick peaks form.  Slowly add caster sugar. When thick place meringue into a piping kit with a star shaped tip.  Pipe little peaks onto each tart.  Bake in oven for approx 7 minutes on 180 degrees til you have a gorgeous golden peak.

Enjoy these cuties either cold or hot.  Can be kept for three days in fridge in airtight container.