Baking · Picnic

Lemon Meringue Tarts for my Easter Table.

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Ever since developing my Egg allergy, I thought my days of pillowy Meringues were behind me. Until I was introduced to Aquafaba. (Ok so my friend pointed out that it sounds like a Super Villain from a Comic book ) but it isn’t sorry to disappoint. It’s the goo your chickpeas come in. You know the stuff you rinse off… I know it’s not exactly appealing. But I assure you, it works its Magic! You’ve got to trust me on this one !
My Mam has always loved Lemon Meringue Pie , and I thought making them into a cute little Tart would be just lovely. Everyone loves a little tart…
This recipe is no bake and it’s gluten free so it’s a versatile little crowd pleaser. It’s has a few steps , but non are complicated .

So here we are!

Base Recipe :
1 Cup Oats
1 Cup Ground Almonds
1/3 Cup Earth Balance (melted )
1/4 Cup Sweetener. I used Agave , but Honey or Maple would work.
Oil
Baking paper

Blitz the oats in a processor till they’re fine , then add everything else. It should squish together when compacted.
Oil a little cupcake tray and add a thin strip of baking paper to each case to help you lift the tarts out later.
Then divide the mixture into the case and squish to create nice even cases. Mine weren’t perfect at all- just have to make sure they’re well compacted. Like this :

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Then pop those in the freezer to set whilst you make the Lemon Curd.

Lemon Curd Recipe :
1/2 Cup water
1/4 Cup Organic Raw Sugar
3 Tbs Corn Flour / Corn Starch
Juice of two Lemons (keep zest for Meringue)

Add water , Sugar and Cornflour to a small saucepan , and whisk constantly over a medium heat until it’s nice and thick. Then wishing is really important as the corn starch will lump up otherwise. Once the mixture is nice and thick whisk in the Lemon juice. It will set up pretty thick. If you are worried it’s too thin , pop it back over the heat again. Then remove this to a cool bowl and pop in the fridge.

Finally. The Meringue.

Meringue Recipe :
1 Portion Aquafaba(the fluid left from 1 Carton of drained chickpeas )
1 Cup Sugar
1/2 Tsp Vanilla paste
Lemon Zest (keep a sprinkle back for decor )

Ok. Add the Aquafaba to a stand mixer (or large bowl if using a hand mixer ) and beat pretty vigorously until it starts to form a cloud. At this point , slowly incorporate your Sugar , I added half a  cup at a time , in a steady stream until it was all in and the mix was starting to stiffen up. I then added my Lemon zest and Vanilla and let it go until I had stiff peaks. (When you lift the whisk out , the Meringue still keeps it’s shape).

Now we are ready to assemble !

Get the base from the freezer and gentley pop them out of thier moulds with the baking paper.
Fill each case with a spoon full of the Lemon Curd.

Then add your Meringue on top. Feel free to pipe it on if that’s your preference, I just swirled it on with a spoon to keep it rustic.

Give a final sprinkle of Lemon zest and I added some fresh Lavander flowers from the garden for a pop of colour against the clouds of white.

Hope you enjoy.

Happy Easter !

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