Lemon Meringue Tartlet
Updated: Feb 29, 2020
There were a few recipes dancing in my head during my 30 recipes in 30 days challenge that I did not get to try. Even though my challenge is over, I have been dying to try a lemon meringue tartlet.
It was one of my favourite things that my Momma used to make. She also did a high meringue so when I saw a normal lemon meringue pie it was always a disappointment compared to my Momma’s. I was not sure of this recipe during the process and thought I might have to go back to the drawing board, but a tasting revealed something that had worked well, really well. Even Miss Fussy nodded her head and told me, “mummy this is really good.”
A wee childhood memory revisited.
Lemon Meringue Tartlet
Makes 8 tartlet – I used loose-bottomed, fluted mini tart tins
200-gram plain flour
Smidge of salt
4 tablespoons caster sugar
4 tablespoons of olive oil
5 tablespoons of water
Add flour, salt and caster sugar to food processor.
Add olive oil and water to processor and process until dough comes together.
Wrap in cling film and refrigerate for 10 minutes.
Pre-heat oven to 160 degrees Celsius
Remove dough and divide into 8 portions. Roll each portion out between two sheets of baking paper and put into tart tin. Press gently into tart tin and trim excess edges.
Prick the bottom of each tartlet with a fork.
Line bottom of tart tins with a round of baking paper and add some baking weights.
Bake for 10 minutes.
Remove baking weights and bake for a further 10 minutes or until edges are golden brown.
½ cup of cashew nuts soaked in water for at least 4 hours
¾ cup of freshly squeezed lemon juice
4 tablespoons of maple syrup
2 teaspoons of corn flour
Tiniest pinch of turmeric powder
Drain the soaked cashew nuts and place in blender along with lemon juice and maple syrup. Blend until completely smooth.
Add mixture to small saucepan and add the corn flour, whisk continuously while bringing mixture to a simmer. Allow to bubble for two minutes or so and finally add the turmeric to create a yellow curd colour.
Allow to cool and then fill the pastry shells with the lemon mixture.
½ cup aquafaba / chickpea water – you will get approximately ½ cup of aquafaba from one standard drained tin of chickpeas
1 cup caster sugar
In the large mixing bowl of a mix master add the aquafaba and using the whisk attachment, whisk on high until stiff peaks form. You should be able to put the bowl over your head and the mixture remains where it is.
Add the sugar one tablespoon at a time, whipping well after each spoonful. By the time you have used up all the sugar you should have a lovely, glossy meringue.
Using a piping bag and nozzle pipe the meringue on to the lemon mixture.
Toast the meringue using a blow torch or brown it under a hot oven grill though watch it carefully as only takes a couple of minutes.
Serve and enjoy as is.