Recipe amended from Treats from Little & Friday (pastry) and All Recipes
- 2 ¾ cups plain flour
- 1 cup icing sugar
- 250g butter, chopped
- 1 egg, medium
- 1 tsp lemon juice
- 2 tsp vanilla essence
- 1 cup white sugar
- 2 Tbsp flour, plain
- 3 Tbsp cornflour
- 1 ½ cups water
- 2 lemons, juiced and zested
- 30g butter, chopped
- 4 egg yolks, lightly beaten
- 4 egg whites
- 6 Tbsp white sugar
- Combine flour and icing sugar in food processor and pulse to aerate and combine
- Add butter and pulse until mixture resembles breadcrumbs
- Add egg, lemon juice and vanilla essence and pulse until mixture looks dry and crumbly
- Turn onto work surface and shape into ball. Wrap in glad wrap and chill for 2 hours.
- Lightly dust work surface with icing sugar and roll pastry to 3mm thickness. Use pastry to line loose bottomed tartlet tin and trim excess. Allow to rest in fridge for 30 minutes.
- Pre-heat oven to 180 degrees Celsius. Place prepared tartlet pans on oven tray. Line pastry with baking paper and cover with rice. Bake for 15 minutes.
- Remove tartlets from the oven and carefully remove rice/baking paper. Reduce heat to 150 degrees Celsius and bake for a further 10 minutes. Allow to cool completely.
- In a saucepan, whisk together sugar, flour and corn flour.
- Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently until mixture comes to boil. Stir in butter.
- Place egg yolks in a small bowl and gradually whisk in ½ cup of the hot sugar mixture. Whisk this mixture back into remaining sugar mixture.
- Bring back to the boil and stir until thick. Remove from heat and pour into prepared tartlet pans.
- Preheat oven to 180 degrees Celsius. Place egg whites in a large bowl and whisk until foamy.
- Gradually add sugar, one tablespoon at a time until thick and glossy with soft peaks.
- Scoop or pipe onto prepared tartlets. Place on oven tray and bake for 10 minutes or until meringue is golden.
- Allow to cool before removing from tartlet tins.