I am absolutely in love with everything lemon at the moment. Especially lemon lime tarts. I see them and my heart starts beating double time. Something about the sweet and tart together is so appealing. Because of this, I decided it was time to bake up a storm - lemon meringue pie style!
1 packet of store bought shortcrust pastry shells/cups
1 can of skim condensed milk
The juice of 3 lemons (or you can use store bought lemon juice)
5 egg whites (we saved our yolks and added them to the next day's scrambled eggs - yum!!)
1 tablespoon sugar
1. Bake pastry shells according to packet instructions (about 5 minutes in a hot oven). Leave to cool.
2. Combine condensed milk & the juice of 1 lemon in a bowl. Mix & taste. Add the lemons & mix, tasting each time, until you reach your preferred level of lemon flavour.
3. Whisk egg whites in a clean, dry bowl until it makes firm peaks - adding the sugar as you whisk.
4. Divide mixture evenly amongst cold pastry shells. Top with egg whites (I have tried both piping the egg whites on - above- and spooning it on, spooning wins hands down every time for a light & tall meringue). Place in a 200C oven for about 3 minutes or until the meringue is lightly golden. Serve immediately or refrigerate for another day.
For the little tarts you see in the above picture, I used shortcrust pastry shells and spooned in the lemon mixture without any meringue on top - delicious :)