Lemon tarts with honey meringue recipe

Sweet and sharp, this lemon tarts with honey meringue is ideal for a teatime treat.

INGREDIENTS

• 300 g shortcrust pastry
• Lemon thyme, to garnish

For the curd:

• 60 g butter, softened
• 100 g organic honey
• 2 eggs and 4 egg yolks
• Zest and juice of 2 lemons

For the honey meringue:

• 2 egg whites
• 1⁄4 tsp cream of tartar
• 175 g organic honey

You will need:

• 6 x 10 cm fluted tart tins or 24 mini tins, lightly oiled; baking beans, a piping bag and a star nozzle

METHOD

1.Heat the oven to 180°C. Roll out the pastry on a floured surface to a 3 mm thickness. Cut out rounds and line the tart tins, leaving an overhang. Prick the bases, line with foil, fill with baking beans and blind bake for 15–18 min. Remove the foil and beans, and bake for 5–7 min.
2. For the curd, whisk the butter and honey together until pale. Add the eggs and yolks, then the lemon zest and juice. Cook over a pan of simmering water, stirring until the mixture becomes thick and glossy. Remove from the heat. Once cooled, fill the tart shells with the curd.
3. For the meringue, whisk the egg whites and cream of tartar in a stand mixer until foamy. In a pan, heat the honey to 118°C. Remove from the heat and leave for 1 min. Using the mixer at its lowest level, pour the honey down the side of the bowl into the egg white mixture. Turn up the mixer and whisk until the bowl is cool to the touch.
4.Transfer the meringue to a piping bag with a star nozzle and pipe on top of the lemon curd. Caramelise the meringue using a blowtorch or place under a hot grill. Sprinkle with lemon thyme.

Tip: If you like the idea of lemon thyme and want more, add a sprig when making the curd for an extra hit.

ALSO SEE APPLE AND HAZELNUT PARIS-BREST RECIPE 

Apple and hazelnut Paris-brest recipe