LEMON MERINGUE TARTS

Always a family fave, they’re

even better with berries.

PREP TIME: 45 MINS (+ 2 HOURS STANDING AND 1 HOUR CHILLING) COOK TIME: 1 HOUR 30 MINS SERVES 12 (1 TART EACH, AS AN OCCASIONAL DESSERT)

90g light spreadable cream

cheese, at room temperature 150g tub vanilla frûche

45g (1⁄4 cup) icing sugar or gluten-free icing sugar, sifted

1½ cups blackberries

Meringues

3 egg whites (from 60g eggs),

at room temperature

1⁄4 tsp cream of tartar

1⁄4 tsp vanilla extract

125g (¾ cup) icing sugar, sifted

Lemon curd

3 x 60g eggs

170g (¾ cup) white sugar or

granulated sugar substitute 1 Tbsp lemon zest

80ml (1⁄3 cup) fresh lemon

juice

60g margarine 1 To make the meringues, preheat oven to 90°C (fanforced). Line 2 large baking trays with baking paper. Draw six 7.5-8cm circles on each sheet of paper, about 5cm apart.

2. Using an electric mixer in a medium bowl, whisk the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Add the sugar, 1 Tbsp at a time, beating on high until stiff peaks form.

3 Spoon or pipe meringue over circles on paper. Bake for 1½ hours. Turn off oven and leave meringues in oven with door closed for 2 hours. Lift the meringues off the paper and transfer to a wire rack.

4 Meanwhile, to make the lemon curd, whisk the eggs, sugar, lemon zest and juice in a small saucepan. Cook, stirring, over medium heat until the mixture thickens and comes to a simmer.

Cook, stirring, for 2 minutes. Remove the pan from the heat. Stir in a little of the margarine at a time, stirring until each piece melts. If you desire, press the lemon curd through a fine mesh sieve. Transfer curd to a small bowl and cover with plastic wrap.

Put in the fridge to chill for at least 1 hour.

5 Whisk the cream cheese, frûche and icing sugar until smooth. Cover and put in the fridge to chill until needed.

6. To serve, top meringues with lemon curd, cream cheese mixture and blackberries. Serve immediately.