Lemon meringue tartlets

Prep Time: 10 mins

Cook Time: 20 mins

Serves: 24


  • 2 packs Pampas Sweet Pastry Tart Cases

  • 1 Tbsp White Wings Cornflour

  • ¾ cup  Fresh lemon juice

  • 2 Tbsp Finely grated lemon zest

  • 4 (59g) Eggs

  • 1½ cup CSR Caster Sugar

  • 225g Chopped butter, at room temperature

  • 1 White Wings Pavlova Magic

  • 130g  CSR Caster Sugar

  • Garnish with finely grated lemon zest


  1. Bake tart cases as per pack instructions. Set aside to cool.

  2. Place cornflour in a medium saucepan. Gradually blend with ¼ cup of the lemon juice. Add remaining lemon juice, zest and eggs and whisk until well combined. Add sugar and whisk until mixed well. Add butter and place over a medium heat. Whisk constantly for 8 minutes or until just starting to simmer. Reduce heat and whisk vigorously for 1 minute. Pour lemon curd into a heatproof bowl and set aside for 20 minutes.

  3. Fill tart cases with lemon curd. Set aside to cool.

  4. Make Pavlova Magic according to directions on pack. Using a piping bag, pipe small peaks on top of cooled tartlets. Using a kitchen torch, carefully and lightly, brown the peaks. Garnish with lime zest.


Place any leftover lemon curd in an airtight container and store in the refrigerator for up to 1 week.

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