Mini Lemon Meringue Tarts

Method

Line small patty tins with a sweet pastry.

Three-quarter fill the pastry shells with Barker’s Professional Lemon Curd.

Bake at 180°C for approximately 12 to 14 minutes or until golden brown in colour.

Remove from the oven and cool.

Pipe prepared meringue on top of the Lemon Curd.

Bake at 170°C for approximately 5 to 8 minutes or until the meringue turns a slight golden brown in colour. (Be careful that the meringue does not colour too quickly).

When cool, sprinkle lightly with icing sugar around the edge of the tarts.

Mini Lemon Meringue Tarts

Mini Lemon Meringue Tarts

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