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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 12 |
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These are just perfect for a light dinner party dessert! And totally simple. You could also fill with lemon curd, or Top N Fill for a caramel twist. I think this is from the Sydney Morning Herald? Ingredients:
400 g frozen shortcrust pastry, sheets |
2 large eggs, separated |
400 g sweetened condensed milk |
80 ml lemon juice |
1/2 tablespoon lemon zest, to taste |
100 g caster sugar |
Directions:
1. Preheat oven to 220°C.
2. Cut a dozen 10cm circles from pastry and line a 12-hole non-stick muffin tin. Prick the bases and chill for 30 minutes.
3. Bake for 10 minutes until lightly golden, then cool.
4. Whisk yolks, condensed milk, zest and juice in a bowl and set aside to thicken.
5. In another bowl, beat whites to form soft peaks.
6. Gradually add sugar, still beating, until you have a thick and glossy meringue .
7. Spoon the lemon filling into the pastry cases and top each with meringue, creating little peaks by drawing the spoon up.
8. Bake for 6 minutes or until lightly browned. Cool before serving.
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