LEMON MERINGUE TARTS

Diabetic Living - - Desserts -

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.

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