Meringue Topped Lemon Filo Tarts
- 8 sheets phyllo pastry (filo)
- melted butter (for brushing)
- 3 tsps finely grated lemon zest
- ½ cup lemon juice
- ¼ cup cream (48% fat)
- 2 eggs (beaten lightly whisked)
- 4 egg whites
- 1 cup superfine caster sugar
How healthy are the main ingredients?egg
Heat the oven to 200°C (180° fan) 400°F gas 6. Butter 8 muffin tins. Line a large baking tray with non-stick baking paper.
Cut the filo sheets in half crossways. Stack and cut into quarters to make 64 squares. Trim to make 10cm|4" squares. Brush each filo square with butter.
Place 4 squares in a muffin tin, allowing the corners to extend over the edge. Place another 4 squares on top, rotating them slightly to cover the sides of the tin. Repeat with the remaining filo and tins.
Bake for about 10 minutes, until golden and crisp. Remove from the oven and place on the baking tray.
Whisk together the lemon zest, juice, cream, eggs, 2 egg whites and 1/2 the sugar until well combined. Pour into the filo cases and bake for 6-8 minutes, until just set.
Whisk the remaining egg whites until firm peaks form. Gradually whisk in the remaining sugar until thick and glossy.
Spoon the meringue evenly on top of the filling, to cover completely. Bake for about 5 minutes until lightly browned. Place on a wire rack to cool.