Gluten Free Lemon Meringue Tarts
Sweet and creamy and perfectly tart. They are deliciously irresistible and surprisingly easy to make! Gluten free and refined sugar free.
3 tbsp (40gm) butter
2 tbsp maple syrup
1 ½ cup (150gm) almond meal/ flour
4 egg whites
1 cup sugar (200gm) sugar or erythritol
MAKE THE CURD
Follow the instructions as per recipe
PREPARE THE CRUST
Prepare the tart crust. Preheat the oven to 180°C (350°F) and set aside a muffin pan (I use a silicone one, or mini tart tins). No need to grease it.
In a medium mixing bowl, stir together the butter, syrup and salt. Add the almond meal and stir until well combined. The dough will be crumbly but should stick together when pinched.
Divide the dough between the tins and press the dough over the bottom and ¼ or ⅓ up the sides.
Bake for 8-10 minutes or until lightly browned.
Remove from the oven and run a knife around the sides of the tarts (this makes removing easier). Let sit for 10 minutes or until they've hardened.
Let cool completely and then place in the fridge for about 20-30 minutes or until firm.
PREPARE THE MERINGUE
Place egg whites in a large bowl. Whisk to soft peaks, then add sugar a spoonful at a time, whisking between each addition.
Once it is glossy, smooth and thick add to a large piping bag with preferred nozzle/tip.
BRING IT ALL TOGETHER
Spoon the curd into the crusts, ¾ full. Pipe the meringue onto the top and repeat with rest of the tarts. Use a flame torch to toast the meringue slightly until golden brown.Serve immediately
Fill the crusts just before serving to ensure that the crusts don't get soft. The lemon curd can be prepared 3 days ahead of serving and refrigerated.