lemon meringue tarts

…and then there were more. the life of a bobo, in between academic pursuits, stuck between boredom and fulfillment and forever somewhere in between the gutter and the stars, is no walk in the park. transience and aimlessness can make a girl do strange things. 20 tart tins being the most poignant manifestation of such interminable ennui. it is, happily, also the most practical. and then there are more…including but not exclusive to: mrs peabody, this blog, days of research on the ground, hour upon hour toiling in the field of pastry, pastry sampling, pastry dreams, pastry chilled and pastry blind baked, questions such as ‘how can i get passionfruit into a pre-baked tart case?’, and ‘is it day four or five of my starter’s feeding schedule?’, ‘is currency an acceptable substitute for baking beans?’ and ultimately ‘is this my life?’. apparently it is. and as a tough canadian cookie once said to me “suck it up princess.” so not only do i suck it up, i embrace it. all of it. wholeheartedly. if it takes a fragmented subjectivity to create a lemon meringue tart as exquisite as this…then bring on the alienation. these tarts were quite surprisingly easy…so i suggest you try them. the hardest bit was letting them go, setting them free into the mouths of my sprawling eating community (to whom i am very grateful and without whom i wouldnt be here today) and to say goodbye to the children of a great pastry bonanza. but as they say ‘partir c’est mourir un peu’. so i let them go, and in some way, in fact in so many ways, let some of myself go too.


1 quantity short crust pastry – this should be divided into mini tart tins. it will make about 18 pastry cases.

…for the lemon curd

220ml lemon juice (6 lemons)

zest of 4 lemons

200g caster suar

4 eggs

4 egg yolks

180g unsalted butter in cubes

…for the meringue

120g caster sugar

2 egg whites

first make the lemon curd. put all the ingredients, leaving out half the butter in a saucepan. turn on to medium heat and whisk constantly as you cook out the curd. once it gets to boiling point (large alarming bubbles will form) continue whisking crazily for a minute and remove it from the heat. take it off the heat and put in the remaining butter. whisk until it has all melted and then strain it through a sieve. cover with gladwrap and let it cool down before refrigerating it for 6-8hours. better yet, overnight.

preheat the oven to 200 degrees. spoon the chilled lemon curd into the tart cases – filling them about three quarters of the way up. leave these in the fridge while you make the meringue. with your KITCHEN AID.

first spread the sugar over an oven tray covered in baking paper. put into the oven for 5 minutes (make sure the sugar doesnt dissolve). remove and turn the oven down to 150degrees.

just before you take the sugar out, begin whisking your egg whites until they start to get frothy. then pour the hot sugar onto the whites, whisking all the time. keep whisking for 15 minutes until the meringue is firm and shiny.

remove the tarts with the lemon curd from the fridge and get ready for the whackness

put the meringue into a piping bag and pipe onto the tarts.

then put in the oven for about 2-3 minutes until very lightly brown.

some feedback so far…

“tart but refreshing, im sure” -fran drescher (the nanny)

“im giving it two stars…and did i ever tell you about the time i peed on fellini” – david strattan

“oh david. you can’t. oh really david. well five stars from me. i was deeply moved” – margaret pomeranz

“can we have a lie down now” – friend in need

“do we have to eat them all” – scared onlooker

“what do you know about tarts, you ignorant little pipsqueak” – ms svars (english teacher/life coach)

“seriously conceptually flawed” – academic “superior”

“i like tarts, me” – farkinell

….should you like to comment on anything you have seen here, or should you have any questions, quandries, digestive complaints, suggestions, or just looking for an ear to bend, please drop us a line in your nearest comment box.


5 Responses to “lemon meringue tarts”

  1. 1 smoo May 5, 2010 at 7:13 pm

    Whip for 15 minutes?? That’s serious. And pray tell – can one do anything to get the eating community to sprawl in one’s own deserving, drooling direction?

  2. 2 Berry May 5, 2010 at 8:08 pm

    I second that motion, smoo. I’ve always been of the opinion that tartlets are just what we need to boost morale at 3C.

  3. 3 schlepseleh May 5, 2010 at 9:47 pm

    one needs to do no more than ask. always welcome new mouths. ill have to re-program my mental gps, that i learned from my wing-ed friends, who wake me each morning with little ditties, sung on my windowsill. like the one i woke to this morning… (sung to the tune of ‘cinderelli’)

    “…we can do it, we can do it,
    we can make some tarts for smoo and berry,
    one apple, the other cherry,
    theres nothing to it really”

    * snow, this is yours if you need a hidden track. i dont need royalties or anything.

  4. 4 jo May 18, 2010 at 12:45 pm

    leave the sewing to the women,
    you go get some trimming!

  1. 1 passionfruit brulee tart « Fasting at the banquet Trackback on May 8, 2010 at 11:45 am

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