Guilt-less Desserts & Treats for your Family
These ANZAC Lemon Meringue Tarts are very good…I should know I sneaked some at 2am one morning!! I was going to tell you that they’re a great way to use left over ANZAC Biscuits but I now think that they’re worthy of having the ANZAC’s baked just for them.
Now before you judge me for my 2am indulgence let me ssure you it was for medical purposes. I had been ‘home alone’ with the kids for the weekend and hadn’t had the chance to go out bush for my long run (aka the only way I know to get my alone time). By Monday morning I was feeling my pressure rising (this was on the tail end on the school holidays as well) and as soon as he got home I was out the door and into nature. After nearly 3 hours and 21kms of hills and trails my legs were feeling a bit fatigued (just the norm) but, because I went much later in the day than my normal 6am, my muscles and joints hadn’t stopped yelling at me by the time I went to bed. By 1am I’d had enough and decided sleep was crucial and found some anti-inflams (because Tumeric just wasn’t cutting it). I very rarely take medictions, and with a sensitve stomach on the best of days I decided that I should have some food with my tablets…and what should I just happen to find but a nice ANZAC Lemon Meringue Tart. I mean, there were also carrots but I’m sure they wouldn’t have helped as much!!!
The ANZAC Biscuit Base for these ANZAC Lemon Meringue Tarts is the same that I used for this ANZAC Banoffee Slice. I have give 2 measurements on the recipe below. No, I’m not confused (just really tired!!) but I know that sometimes little hands pinch your biscuits when you are saving them for a special dessert. A full recipe of these ANZAC biscuits will give you about 300 grams which will require 1/3 Cup of melted Coconut Oil. If you’re using left over ANZACs (or they go mysteriously missing!) use only 1/4 Cup of melted Coconut Oil for 200 grams of biscuits.
I really really love this Lemon Curd (I used it most recently here in this wicked Crepe Cake). It’s tart and not overly sweet and goes perfectly with the fluffy toasted meringue on top of these ANZAC Lemon Meringue Tarts. I have made several individual tarts. I used 2 different sized tart pans, but you can use what ever you have in the cupboard. A large muffin tray can be used (just be sure to grease the tray well first) or you can make a single large 20cm/8 inch Tart/Pie. If you choose to do the latter, a spring form tin would work best, and be sure to both line and grease the base. Also read the instructions for the addition of Gelatine. Adding gelatine to the Lemon Curd will help it hold it’s shape in the large tin when sliced, just allow a few extra hours for the curd to set in the fridge before serving.
If you are looking for ANZAC desserts I have quite a few!!
For the amazing, impress your non-GF and Paleo friends desserts try this ANZAC Strawberry Tiramisu, this ANZAC Cheese Cake (it’s Dairy Free too) or this ANZAC Banoffee Slice. I have an ANZAC Poke Cake coming in a few days as well!
- 200 grams of ANZAC Biscuits and 1/4 Cup melted Coconut Oil
- 300 grams of ANZAC Biscuits and 1/3 Cup melted Coconut Oil
- 1 Cup desicatted Coconut
- 1 Cup Almond Meal
- 1 Cup Arrowroot
- 2 Tablespoons Maple Syrup/Rice Malt Syrup/Honey
- 1 1/2 Tablespoon Water
- 3 Tablespoons Coconut Oil
- 2 Tablespoons Golden Syrup (or replace with molasses or more of the first sweetener used)
- 1 teaspoon Bicarb
- 3 Eggs
- 2 Egg Yolks
- 1/3 to 1/2 Cup Maple Syrup (adjust to taste)
- Zest of 1 to 2 lemons (start with 1, increase depending on taste)
- 2/3 Cup of Lemon Juice
- 1/2 Cup Coconut Oil (softened slightly)
- If making a sinlge 20cm/8inch Pie use 1 3/4 teaspoons Gelatine in 1/4 Cup of Boiling Water
- 2 Egg Whites
- 1/3 Cup Maple Syrup/Rice Malt Syrup
- 2 teaspoons Vanilla Extract
- Place the biscuits in a blender/food processor and make into fine crumbs.
- Add the melted coconut oil and blend until well combined.
- Press the crumbs into the greased tart tins (if making a 20cm/8inch Pie then use baking paper over the base of the tin as well).
- Place the tins in the fridge for at least 1 hour (longer is fine).
- Preheat the oven to 160C/320F. Grease and line 2 baking trays.
- Place the coconut, almond meal and arrowroot in a bowl and lightly whisk.
- Place the remaining ingredients in a small saucepan and gently warm.
- Pour the warmed mixture into the dry and stir until combined.
- Take 1 Tablespoon of the cookie dough and roll into a ball. Place the ball on the tray and flatten with the plam of your hand. If you prefer a thinner, crispier cookie further flatten the cookie with your fingers until it is 7cm wide. Repeat with the remaining cookie dough, allowing 5 cm (2 inches) between cookies to allow for potential spreading.
- Bake the ANZAC biscuits for 10-12 minutes for thin and 15-17 minutes for thicker cookies (or until browned on top)
- Allow the cookies to cool on the tray for 5 minutes then transfer to a wire rack to cool.
- Whisk the eggs, egg yolks, maple syrup, lemon zest and juice in a heat proof bowl until the mixture is well combined.
- Place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water.
- Once the mixture has started to warm, add the coconut oil 1 spoonful at a time. Whisk after each addition.
- Only add the next spoonful once the previous one has combined. Stir regularly.
- This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon.
- Remove the bowl from the saucepan and allow to cool a bit (you can use the fridge).
- Once coooled, spoon the Lemon Curd into the ANZAC tarts and return to the fridge for at least 1 hour (longer is fine).
- If making a 20cm/8 inch Pie, add the gelatin to the boiling water and whisk to dissolve. Add the gelatin to the just made Lemon Curd and whisk to combine. Pour straight into the ANZAC Tart and leave in the frifge for at least 4 hours (longer or overnight is fine).
- Place all the meringue ingredients in a heat proof bowl over a pot of water.
- Slowly warm the pot of water, warming the egg white until it is warm to touch. This needs to be done slowly to prevent the egg whites from curdeling or cooking.
- Remove the mixture and place in a bowl of a kitchen stand mixer. Whisk on high for 8 minutes until glossy. It is ready to use right now!!
- Place a 6 or 8 star piping tip in a piping/zip lock bag and spoon the meringue mixture in.
- Pipe the meringue over the tarts. Alternatively just spread it over (not as pretty but just as tasty).
- Use a blow torch to brown off the meringue, or place under a hot grill/oven briefly.
- Serve immediately or store in the fridge.