Take the time to make this stunning lemon tart which is served withcinnamon cream, baked meringue and pretty passion fruit seeds.
Equipment and preparation: For this recipe you will need 4 x 10cm/4in loose-bottomed tart tins.
For the meringues, preheat the oven to 120C/250F/Gas ½. Line a baking tray with non-stick baking parchment.
Whisk the egg white in a clean bowl until stiff peaks form when the whisk is removed. Gradually whisk in the sugar, a teaspoon at a time, until the meringue is thick and glossy.
Spoon four blobs of meringue, well spaced apart, on the baking tray and bake for 1½ hours, or until the paper peels away easily.
For the pastry, increase the oven to 180C/350F/Gas 4. Melt the butter in a small saucepan (don't let it get too hot). Put the flour, almonds, icing sugar, cinnamon, lime zest and lime juice in a mixing bowl. Pour in the melted butter and bring the mixture together with your hands (take care not to overwork the dough).
Divide the pastry into four equal-sized pieces and carefully press into 4 x 10cm/4in loose-bottomed tartlet tins. Set aside in the fridge to chill for at least 30 minutes.
Line the tins with baking parchment and baking beans and bake for 15 minutes (this is called ‘baking blind’).
Meanwhile, for the filling, whisk all the ingredients together in a bowl.
Remove the lining and beans from the tartlets and pour in the filling. Reduce the oven temperature to 160C/320F/Gas 3. Bake for 25-30 minutes, or until set. Allow to cool.
For the cinnamon cream, whisk the cream in a bowl with cinnamon and sugar (to taste) until thickened slightly.
To serve, spoon a little of the cinnamon cream onto serving plates and sit the tartlets on top. Place a meringue on top of each. Halve the passion fruit and scrape out the seeds. Use the passion fruit seeds and lime zest to decorate the tartlets.
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