An easy and very yummy recipe for tangy lemon meringue tarts.
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Preheat oven to 350 degrees F.
Place tart cases on a baking tray. Bake for 10-12 minutes, or until golden. Cool.
Stir lemon rind, juice, butter and sugar in a pan over low heat until sugar dissolves and butter melts. Remove from heat.
Mix arrowroot with a little water to make a smooth paste. Whisk arrowroot and egg yolks into lemon mixture. Return to low heat and whisk until mixture comes to the boil and thickens. Transfer to a bowl and cool. Refrigerate.
Fill cooled tart cases with lemon curd. Use leftover curd as a spread on toast or crumpets. Reduce oven temperature to 300 degrees F
Use an electric mixer to whisk egg whites and salt until soft peaks form. Gradually add sugar, whisking well in between until dissolved. Once all the sugar has been added, continue to whisk on high for 3 minutes. Swirl meringue over the tarts and use the back of a spoon to form peaks.
Bake for 8-10 minutes, or until meringue is lightly browned. Cool