Ingredients
Makes 24 tarts
For the tart cases
8 sheets Antoniou Fillo Pastry
50g unsalted butter, melted
2 teaspoons caster sugar
Lemon curd
1 ¼ cup caster sugar
2 teaspoons cornflour
2 whole eggs
2 egg yolks
200ml lemon juice
120g unsalted butter (cut in cubes)
Meringue
2 egg whites
A pinch salt
½ cup caster sugar
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius fan forced. You will need a 24-hole cupcake tin.
To make the tart cases
Lay one sheet of Filo Pastry on your workbench, with the long side of the Pastry facing you. Brush with butter and sprinkle with ½ teaspoon of sugar. Fold the sheet in half parallel to the long edge of the Pastry and brush with butter, and then in half again and brush with butter. Cut the strip of Pastry into 6 even pieces.
Place one square of Pastry on top of the other in a star formation. Transfer it to the cupcake tin and press the Pastry firmly into the sides of the tin. Repeat with the remaining Pastry to create 24 cases in total. Bake for 10-12 minutes or until golden. Remove from the oven and allow to cool in the tin for 5 minutes. Transfer the tart cases to a wire rack and allow to cool completely.
To make the lemon curd
Place sugar and cornflour in a saucepan. Whisk well. Add whole eggs, egg yolks and lemon juice. Whisk well. Add the butter. Place saucepan over medium heat and whisk constantly until the mixture thickens (8-10 minutes). Strain the curd through a sieve into a bowl. Cover bowl with cling wrap, so that the wrap is touching the curd, to avoid a skin forming. Refrigerate for 2 hours. To store, place curd in sterilised jars and keep in the fridge.
To make the meringue
Use an electric mixer with a whisk attachment to whisk the egg whites and salt on medium speed until soft peaks form. With the motor running, gradually add the sugar, a spoonful at a time, whisking well after each addition until the mixture is very thick and glossy and all the sugar has dissolved.
To assemble the tarts
Spoon or pipe the lemon curd into the tart case. Place the meringue mixture into a piping bag. Pipe the meringue onto the lemon curd. Using a blow torch, caramelise the meringue until slightly golden (or bake in a preheated oven for 5 minutes or until the tops are golden.)
Watch how to make Lemon Meringue Fillo Tarts