LUSCIOUS LEMON AND LIME MERINGUE TARTS
Recipe provided by
Preparation time: 15 minutes
Cooking Time: 10 minutes
6 individual shortcrust pastry tarts
2 eggs, separated
397g can condensed milk
Finely grated zest and juice of 1 lemon
Finely grated zest and juice of 1 lime
2 tbsp caster sugar
1. Preheat the oven to 190°C/fan oven 170°C/Gas Mark 5.
2. Put the pastry tarts onto a baking sheet. For the filling, beat together the egg yolks and condensed milk with the lemon and lime zest and juice. Share the filling between the pastry cases and bake for 5 minutes.
3. Meanwhile, whisk the egg whites in a large grease–free bowl until they hold their shape. Whisk in the sugar until glossy. Remove the tarts from the oven and share the meringue between them. Return to the oven to bake for 5–6 more minutes, until golden brown.
Cook’s tip: This type of meringue is soft and marshmallowy, so don’t expect it to be crispy.