|
|
Ingredients:
|
|
Method: You will need either eight 10cm (4 inch) fluted loose bottomed tart cases or one 23cm (9 inch) loose bottomed tart case. Heat the oven to 190°C/374F/Gas 5. Crush the biscuits by putting into a bag and hitting with a rolling pin. Place in a bowl with the demerara sugar. Melt the butter then add to the crumbs and the sugar and mix well. Press the mixture into the flan case(s) and smooth into an even layer. Spoon the lemon curd on top and level the surface(s). Put the egg whites into a clean bowl and whisk until light and fluffy. Add the caster sugar a tablespoon at a time and whisk well between each addition. Continue until all the sugar is absorbed and the egg whites are at the stiff peak stage. Spoon the meringue on top of the lemon curd, then bake for 15 minutes until the meringue is golden. Let the tart(s) stand for about 20 minutes so that the filling firms up and serve warm. |
|
