Ingredients
- 10 each Pampas 102mm Unbaked Shells
- 1 L Lemon Juice
- 20 each Eggs
- 70 g White Wings Cornflour
- 1 kg Caster Sugar
- 1 kg Unsalted Butter
Method
Step 1
Parbake the Pampas Unbaked Shells by filling them with rice and placing them in the oven at 150 degrees Celsius for 10 to 15 minutes.
Step 2
To make the lemon curd, add the diced butter to a mixing bowl, along with the caster sugar and five eggs. In a separate bowl, whisk together the White Wings Cornflour and lemon juice. Once it forms a paste, pour it into the egg and butter mix. Place the bowl over a pot of boiling water and whisk together the items until they thicken. Once the mixture becomes thick, pour it into a bowl and place it in the fridge to cool down.
Step 3
For the meringue, add the caster sugar to a pot with a drop of water. Over a low heat, whisk the ingredients together until it comes to a boil. In a mixing bowl, crack the egg whites and whisk. While whisking, slowly add the caster sugar mixture. Keep it on a medium speed until the mixture forms a thick meringue.
Step 4
Fill a piping bag with the meringue and another with the lemon curd mixture. Fill the shells with the lemon curd, then cover the tops with a layer of meringue. Blowtorch the top of the meringue to give the tarts a nice scorch look.
