Lemon tarts with honey meringue

Sweet and sharp, this is ideal for a teatime treat.

Makes 8 large or 24 mini tarts • Ready in 1 hr 10 mins

300g shortcrust pastry

Lemon thyme, to garnish

For the curd:

60g butter, softened

100g organic honey

2 eggs and 4 egg yolks

Zest and juice of 2 lemons

For the honey meringue:

2 egg whites

¼tsp cream of tartar

175g organic honey

You will need:

6 x 10cm fluted tart tins or 24 mini tins, lightly oiled; baking beans, a piping bag and a star nozzle

1 Heat the oven to 180C/Gas 4. Roll out the pastry on a floured surface to a 3mm thickness. Cut out rounds and line the tart tins, leaving an overhang. Prick the bases, line with foil, fill with baking beans and blind bake for 15-18 mins. Remove the foil and beans, and bake for 5-7 mins. 2 For the curd, whisk the butter and honey together until pale. Add the eggs and yolks, followed by the lemon zest and juice. Cook over a pan of simmering water, stirring until the mixture becomes thick and glossy. Remove from the heat. Once cooled, fill the tart shells with the curd.

3 For the meringue, whisk the egg whites and cream of tartar in a stand mixer until foamy. In a pan, heat the honey to 118C. Remove from the heat and leave for

1 min. Using the mixer at its lowest level, pour the honey down the side of the bowl into the egg white mixture. Turn up the mixer and whisk until the bowl is cool to the touch.

4 Transfer the meringue to a piping bag with a star nozzle and pipe on top of the lemon curd. Caramelise the meringue using a blowtorch or place under a hot grill. Sprinkle with lemon thyme.

Per large tart: 560 cals, 33g fat,

14g sat fat, 53g carbs