Print Recipe

ANZAC Lemon Meringue Tarts

These ANZAC Lemon Meringue Tarts combine the tartness of Lemon Curd and the crunch of an ANZAC Biscuit with the fluffiness of the sweet meringue.
Cook Time30 mins
Total Time4 hrs
Servings: 6
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    ANZAC Lemon Meringue Tarts

      ANZAC Biscuit Base

      • 200 grams of ANZAC Biscuits and 1/4 Cup melted Coconut Oil
      • or
      • 300 grams of ANZAC Biscuits and 1/3 Cup melted Coconut Oil

      ANZAC Biscuits

      • 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

      Lemon Curd

      • 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
      • Optional;
      • If making a sinlge 20cm/8inch Pie use 1 3/4 teaspoons Gelatine in 1/4 Cup of Boiling Water

      Meringue

      • 2 Egg Whites
      • 1/3 Cup Maple Syrup/Rice Malt Syrup
      • 2 teaspoons Vanilla Extract

      Instructions

      INSTRUCTIONS

        ANZAC Lemon Meringue Tarts

          ANZAC Biscuit Base

          • 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).

          ANZAC Biscuits

          • 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.

          Lemon Curd

          • 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).

          Meringue

          • 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.