Lemon Meringue Filo Tartlets
The flavour and texture of the much-loved lemon meringue pie is captured in these tartlet versions with a crispy, low-fat base. You could also use ready-made shortcrust pastry instead of filo if you prefer the texture of a buttery, crumbly base.
1 packet ready-made filo pastry
For the filling
1 tablespoon cornflour
Grated zest and juice of 2 large lemons
90g caster sugar
3 egg yolks (use the whites for the meringue)
For the meringue
3 egg whites
150g caster sugar
1/2 teaspoon cornflour
1. Unroll the filo pastry and keep them in one rectangle on top of each other. Using a pizza slice, cut the filo pastry sheets into squares slightly bigger than muffin tray holes.
2. Preheat the oven to 160oC fan/Gas mark 3.
3. Use a square of three layers of pastry to line a muffin tray hole, pressing gently with your fingers to ensure it is tight with the sides and bottom of the hole. Take another 3 layers and orientate it so that the corners are in between the corners of the first square. Press in gently and repeat this process until you have 12 muffin tin holes lined.
4. Place the muffin tray into the oven and cook for ten minutes.
5. In a small saucepan, mix the cornflour, lemon zest, lemon juice and sugar. Cook over a medium heat, stirring constantly until thickened.
6. Remove the saucepan from the heat.
7. Dice the butter and then stir into the lemon sauce.
8. Beat the egg yolks and egg in a bowl, stir into the saucepan and cook on a medium heat for a few minutes, stirring continuously, until thickened.
9. Remove the saucepan from the heat and set aside.
10. To make the meringue, place the egg whites in a clean mixing bowl and whisk continuously until soft peaks form. Still whisking, gradually add in the sugar, a spoonful at a time.
11. Whisk in the cornflour.
12. Spoon the lemon filling into the pastry cases until there is an even amount in each one. Flatten it down with the back of a teaspoon.
13. Fill a piping bag, fitted with a star nozzle, with the meringue. Pipe the meringue in swirls onto the lemon filling, ensuring it touches the sides of the pastry cases. If you don’t have a piping bag, spoon the meringue onto the lemon filling and create soft peaks with a knife.
14. Bake for 15 minutes at 160oC fan/Gas mark 3, until the meringue a crisp on the outside.
15. Remove the tartlets from the oven, using oven gloves and leave to cool in the tin for 20 minutes. Continue to cool on a wire rack for 30 minutes before serving. The pastry will be crispy and brittle so take care when removing from the muffin tray.