Little lemon meringue tarts

Tasty Little lemon meringue tarts Recipe

With only 5 ingredients, these little lemon meringue tarts are a simple way to serve up tasty, bite-sized desserts to your dinner party guests this season
Little lemon meringue tarts
Prep Time : 0:30 | Cook Time : 0:40 | Total Time : 1:10 | Serving : 24 person.


  • 1 Coles Australian Free Range Egg white

  • 1/4 cup (55g) caster sugar

  • 2 sheets filo pastry

  • 1 cup (280g) reduced-fat vanilla yoghurt

  • 2 tbs lemon curd


  • Step 1

    Preheat oven to 100°C. Line a baking tray with baking paper.

  • Step 2

    Use an electric mixer to whisk the egg white in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition. Continue whisking until the sugar completely dissolves and the mixture is thick and glossy.

  • Step 3

    Transfer meringue mixture to a piping bag fitted with a 1cm plain nozzle. Pipe 24 meringues onto the lined tray. Bake for 30 mins or until dry to the touch. Remove from oven. Set aside to cool.

  • Step 4

    Increase oven to 160°C. Spray two 12-hole, 11/2-tbs (30ml) mini muffin pans with olive oil spray. Place 1 filo sheet on a clean work surface. Spray with olive oil spray. Top with the remaining filo sheet. Cut each strip into 4 pieces to make 24 squares. Line the prepared pans with the filo squares. Bake for 10 mins or until light golden. Set aside to cool completely.

  • Step 5

    Place the yoghurt and lemon curd in a small bowl and gently fold to marble. Divide among filo tarts and top with meringues. Arrange on a serving platter.

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