Ingredients
You will need a mini tart tin, 4 inches, but you can also use a 9-inch tin
Prep time: 20 minutes
Cook time: 15-20 minutes
Serves 6
For the pastry:
- 1 sheet ready-made shortcrust pastry
For the meringue:
- 4 egg whites
- 220g caster sugar
For the lemon filling:
- 4 egg yolks
- 2 x tin condensed milk
- Juice and zest 3 lemons
For the whipped cream:
- 250ml Connacht Gold Fresh Cream
- 2tbsp icing powder
- 1 tsp vanilla essence
Method
- Preheat oven to 200C, 180C fan, gas 4
- Roll out the pastry and line the dish with it, trim away any excess. Refrigerate for 5-10 minutes.
- To bake blind, place a sheet of parchment paper on top of the pastry and fill it with baking beans, dry rice, or pasta.
- Bake for 10 minutes.
- Remove parchment paper and baking beans and return to the oven for 5-7 minutes.
- To make the meringue, beat the egg whites to soft peaks in a mixing bowl with an electric or handheld mixer.
- Add the sugar one tablespoon at a time until the texture is stiff and glossy.
- To make the lemon filling, combine the condensed milk, egg yolks and lemon zest and juice, whisk to combine and it will naturally thicken.
- Fill the pastry with the lemon filling, and spoon the meringue on top.
- Use a spoon to spread into the edges.
- Bake for 15 minutes for the larger tin and 9 minutes for the mini tin until golden on top.
