Recipes

Lime Curd Meringue Tarts

Ingredients:

2 egg whites

½ cup caster sugar

2 teaspoons pure icing sugar

6 fresh mint leaves

1 teaspoon pure icing sugar, extra

Lime Curd:

2 eggs, beaten lightly

½ cup caster sugar

90g dairy free spread

1/3 cup lime juice

2 teaspoons finely grated lime rind

Green food colouring

Cooks Tools:

Measuring spoons/cups

Small bowl

Whisk

Fork

Spoon

Sieve

Heatproof bowl

Medium saucepan

Wooden spoon

Step 1: Preheat oven to 130°C/110°C fan forced. Line 6 hole (1/3 cup/80mL) muffin pan with paper cases.

Step 2: Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugars, one tablespoon at a time, beating until sugar dissolves between additions.

Step 3: Spoon meringue into paper cases; using the back of a metal spoon, make a small hollow in each meringue.

Step 4: Bake meringues about 1 hour; cool in oven with door ajar.

Step 5: Meanwhile make lime curd. Strain eggs into medium heatproof bowl, stir in sugar, spread and juice; stir over medium saucepan of simmering water until mixture thickens and coats the back of a wooden spoon. Remove from heat. Stand bowl in sink of cold water, stirring occasionally, about 10 minutes or until cold. Stir in rind and tint with food colouring. Cover; refrigerate 1 hour or until thick.

Step 6: Serve meringues topped with curd, then mint leave. Dust with extra sifted icing sugar.