| 1. |
Make the Lemon Curd – Preheat the oven to 200°C |
| 2. |
With a hand mixer or in a standing mixer, Cream the butter, caster sugar and icing sugar until light and fluffy. |
| 3. |
Gradually add in the egg and beat until just incorporated. |
| 4. |
Add the flour and salt, and mix until combined and the dough can be formed into a ball. |
| 5. |
Put the dough on a sheet of plastic cling wrap and flatten it into a disk. |
| 6. |
Store the dough in the freezer for 15 minutes. |
| 7. |
Grease the tart tins and press the dough into your tart tins. |
| 8. |
Freeze the tarts for another 15 minutes. |
| 9. |
Take out the tarts from the freezer and lightly prick them with a fork. |
| 10. |
Bake the tarts for 5 minutes at 200°C, then bake at 180°C for 15 minutes or until lightly golden brown. |
| 11. |
Once the tarts are cooled, fill them with lemon curd and smooth the tops. |
| 12. |
Bake the tarts at 175°C for about 10 minutes. |
| 13. |
Make the Meringue – Beat the egg whites until foamy and add the Cream of tartar. |
| 14. |
Gradually add in the sugar and beat until the curd is just firm until stiff peaks are formed |
| 15. |
Spoon the meringue on the top of the hot tarts and bake for another 10 minutes or until the meringue has lightly browned. |
| 16. |
Once the tarts cool, they are ready to serve! |
