I have never made lemon curd or meringue before. Nor have I used a handheld blowtorch. So creating this recipe was absolutely an adventure. Lemon meringue tarts (or pie) are my boyfriend’s favourite dessert. Ever since taking up this blog and cooking past time, they’ve been on my list to make for him, but I’ve always been a little hesitant due to my aforementioned lack of skills and experience.
But today I decided to suck it up and give it a go. With my mum, because mums are fantastic at helping you with things you can’t do but they seem to have exited the womb doing themselves. I did however discover that I am much better at piping meringue than she is. Hers looked like (as she described them herself) cat droppings. I mean, she was much better with the blowtorch that I was, but let’s not focus on that.
Overall this recipe is pretty simple, despite seeming daunting. The only thing I would mention is that the lemon curd needs to be constantly watched, or you’re in for a world of pain cleaning that saucepan afterwards. I speak from experience.
Lemon Meringue Tarts
- 1/2 cup low FODMAP plain flour
- 1/4 cup brown sugar
- 1/4 cup desiccated coconut
- 63 grams melted butter
- zest of 1 lemon
- 3 whole eggs
- 1/4 cup rice malt syrup
- 1/2 cup lemon juice
- 4 tbsp coconut oil
- 3 egg whites (room temp)
- pinch salt
- 1 cup caster sugar
Preheat the oven to 160 degrees celsius fan forced.
To make the base, combine all the ingredients in a mixing bowl and then press into a muffin tin or silicone moulds.
Bake for 10 minutes or until golden brown and then put them aside to cool.
To make the lemon curd, combine eggs, lemon zest and rice malt syrup in a saucepan. Turn the heat on low and whisk until the mixture thickens and pales.
Gradually add the lemon juice and the coconut oil, whisking continuously. The mixture will eventually get much thicker, and before it starts to boil, take it off the heat.
Pour the lemon curd on top of the bases and place in the fridge to set.
To make the meringue, use an electric whisker to whisk together the egg whites and the salt until the mixture is foamy and white.
Add the sugar to the egg white mixture and whisk on high until it is glossy and forming peaks. Be careful not to overwhisk it, as the mixture will split.
Spread the meringue on top of the curd when it has cooled, either using a knife or a piping bag.
If you have a cooking blowtorch, torch the meringue to make it look profesh. If you don't, you could try sticking them in the oven for a minute (warning, I have not tried this method).