July's recipe of the month

Delicious lemon meringue tarts by The Courtyard Deli and Kitchen

For the pastry     

225g plain flour

150g butter

A pinch of salt

1 egg

25g caster sugar

1-2 tbsp water

For the lemon curd

1 sheet of gelatine

2 eggs

108g sugar

108g lemon juice

The zest of 1 lemon

140g butter

For the swiss meringue

200g egg whites

100g sugar


For the pastry

  •  Sift the flour and salt into a mixing bowl and stir in the sugar.
  • Cut the butter into small pieces, add to the flour and rub in with your fingertips until the mixture resembles fine breadcrumbs.
  • Make a well in the centre, add the egg and water and mix until it forms a firm dough.
  • Wrap and chill if required.
  • Line and blind bake individual tartlet tins with sweet paste.
  • Bake at gas mark 5, 190°C for 15-25 minutes.

For the lemon curd

  • Bloom the gelatine in cold water
  • In a pan whisk together the eggs, sugar and lemon juice.
  • Place over a medium heat and whisk until thick, around 3-4 mins.
  • Remove from the heat and whisk for a further minute to cool the mixture slightly.
  • Squeeze any excess liquid from the gelatine and whisk in to the warm lemon curd.
  • Transfer to a blender, add the butter and blend until well combined.
  • Pipe in to the baked pastry cases and level off the mixture.

For the swiss meringue


  • Place the egg whites and sugar in a mixing bowl and set over simmering water. Whisk together until the mixture reaches 71°C.
  • Remove from the heat and place on to the stand mixer, then whisk until the mixture has formed stiff peaks and has cooled down - this should take around 5 mins.
  • Pipe on top of the lemon curd and scorch with a blow torch.