An absolutely delicious dessert – little bites of heaven!

Serves 4
Prep time:  15 minutes plus overnight chilling time
Cooking time: 45 minutes
For the pasty
25g icing sugar
100g plain flour
60g salted butter, cut into cubes
1 egg yolk
For the lemon filling
3 lemons, grated zest and juice
100g salted butter
175g caster sugar
2 eggs plus 2 egg yolks
4tbsp double cream
For the meringue
6 egg whites
100g caster sugar


  1. To make the pastry, place the icing sugar and flour into a large bowl. Add the butter and rub together until you have a breadcrumb consistency.  Make a well in the centre, add the egg yolk and mix with your fingertips until you have a smooth pastry.  Leave to chill in the fridge as long as possible – overnight is best.
  2. Preheat the oven to 180°C/Fan 160°C/Gas mark 4.  Lightly grease four 10cm individual tart tins.
  3. For lemon filling, put all the ingredients except the double cream in a saucepan and heat over a low heat until the butter has melted.  Remove from the heat and allow to cool for a minute and then add the cream. 
  4. Put the lemon mixture through a sieve and return to the pan and heat slowly until it thickens.  Now sieve again and set aside.
  5. On a lightly floured surface roll out the pastry to 3mm and line the tart tins, press the dough into the sides.  Prick the base of the pastry and line with greaseproof paper and baking beans.  Blind-bake for 4 minutes, then remove the beans and paper and bake for a further 4 minutes until golden.
  6. Once the cases have cooled pour in the lemon mixture to set.
  7. To make the meringue, put the egg whites in clean, dry bowl.  Using an electric mixer whisk the egg whites on a low to medium speed until they start to turn white, then increase the speed to high.  While the egg whites are whisking put the sugar and 4 tsp water into a pan and heat the mixture over a low heat until the mixture reaches 110°C.  Carefully swirl in 1tbsp of cold water around the edge to prevent crystals forming.
  8. Pour the sugar syrup slowly into the egg whites whilst they are whisking.  Keep whisking until the mixture cools and soft peaks form.
  9. Place the meringue on top of the lemon tarts.  Using a chef’s blowtorch to crisp the outer shell (or lightly brown under a hot grill).  Decorate with sieved icing sugar if desired.  Enjoy.


DISCLAIMER: This image is provided only for personal use. If you found any images copyrighted to yours, please contact us and we will remove it. We don't intend to display any copyright protected images.

Leave a Reply

Walnut Crusted Chicken Breast – It’s all About the Nut Glue

I almost never order a nut-crusted entrée in a restaurant, since they usually use a sugary glaze to hold them on, and/or feature a too sweet nut, like pecan, or macadamia. That’s not an issue here; since we’re going with buttery, subtly bitter walnuts, held on with a very savory […]

Cheddar, Potato & SPAM® Soup

Cheddar, Potato & SPAM® Soup A hearty, comforting and autumnal warming soup!  Perfect soup for all the family!  SPAM® Chopped Pork and Ham is the perfect quick and easy meat for a soup.  Serves 4-6 Prep time:  5 minutes Cooking time: 20 minutes Ingredients 450g potatoes, peeled & diced 150g carrots, […]

5-Minute Fisherman’s Stew – Give or Take

Of course this Fisherman’s Stew takes more than five minutes to make, and I’m actually referring to the approximate cooking time once the seafood hits the pan, but as they say, it’s only false advertising if someone else does it. Besides, one taste and I’m sure you’ll forgive any temporal […]

Pear Clafoutis – Almost as Good as it Looks

It sounds odd to say that a recipe’s biggest problem is that it looks too good, but that’s sort of the case with this pear clafoutis. Through no fault of its own, this crust-less, custard fruit tart looks a lot sweeter, and richer than it actually is. So, please be […]

Bloody Mary Burrata – An Experiment in Liquefying Salads

I don’t think there’s actually a difference between a liquid salad, and a cold vegetable soup, but if there is, I’d like this Bloody Mary Burrata recipe to be considered the former. Especially since I already posted a gazpacho this summer. But regardless of what you call this strange hybrid, […]

Crispy Butcher’s Nuggets – Parts is Parts

While our homemade butcher’s nuggets won’t feature the same diversity of meat parts as the butcher shop, at least they won’t feature the same diversity of meat parts. Seriously, those folks will put anything into a sausage or meatball. All kidding aside, these crispy fried meatballs will have you wondering […]

Skippy® Peanut Butter & Jelly Pancakes

Skippy® Peanut Butter & Jelly Pancakes These light and fluffy peanut butter pancakes drizzled with peanut butter and jelly taste absolutely delicious.  The favourite, classic sandwich turned into the tastiest breakfast treat! Serves 4 Prep time:  10 minutes Cooking time: 20 minutes Ingredients For the pancakes 200g plain flour 30g caster […]

Chorizo, Red Pepper & Stilton Quiche

Chorizo, Red Pepper & Stilton Quiche This quiche is so easy to make and always goes down well, delicious served hot or cold. If blue cheese doesn’t take your fancy then you can use cheddar or any other hard cheese. Serves 8 Prep time:  10 minutes, Cooking time: 45-50 minutes Ingredients 225g […]

Baked Philly Cheesesteak Sliders – Go Giants!

The Philly Cheesesteak is a simple sandwich to make, as long as you’re making them in a restaurant. To make a proper one, you need a professional meat slicer, and a very hot flattop grill, which aren’t things most people have at home.  That’s why I loved this baked slider […]


strawberries and cream matcha chiffon layer cake HAPPY SUMMER!  There’s nothing like fresh local strawberries in the summer! I created this unique sky-high matcha cake recipe to celebrate my best friend’s birthday as she’s a matcha lover.   I am entering this original recipe I developed for BCEgg (a non-profit organization […]