Mini Lime Meringue tarts – yummy and super cute too :)

img_3488 Not much baking seems to be happening these days in my household. The children have grown and are all busy living their lives. There simply isn’t the need for all the baking that I used to do. That coupled with my passion for crochet that has developed over the last few years has meant that baking has slipped from my daily routine.

I decided that this quite possibly was not the way forward for me. Welcome to my mini lime meringue tarts.

Sweet Shortcrust pastry

  • 125g plain flour
  • pinch salt
  • 50g unsalted butter, cut into pieces
  • 2 medium egg yolks
  • 50g caster sugar

Meringue topping

  • 4 medium egg whites
  • 225g caster sugar
  • 1 tbsp cornflour
  • 1 tbsp vanilla extract
  • 2 tsp white wine vinegar

Lime curd

  • around 5 – 8 limes (depending on size), squeezed- warm them up first to get lots more juice and zested into the bowl
  • 350g caster sugar
  • 4 whole eggs
  • 100g butter



  • Firstly you need to make your pastry as this will need to be rested in the fridge for at least half an hour, an hour is better 🙂 Preheat your oven to 190 degrees c
  • Sweet Shortcrust Pastry
  • Sift the flour and salt into a bowl. Chuck in your butter
  • Rub the butter in until it looks like breadcrumbs.
  • Using a fork you can then add your egg yolk and if needed a tsp or so of water.
  • Gather the dough together with your hands and wrap in cling film and leave to rest in the fridge.
  • Once your pastry is rested you can line your tins. I used muffin tins that I had lightly greased with butter. I pricked the bottoms of the tarts and then baked for around fifteen minutes or so until they were just turning golden. Basically you want them around 90% done I think. This recipe was very much about winging it so play with it to suit. You can use baking beans if you wish, up to you. You could also make a large tart as well.
  • Whilst your pastry is chilling you can get on with your lime curd.
  • in a double boiler (one bowl over a saucepan of simmering water) pop all your ingredients, whisk together over a gentle heat until the sugar dissolves and then heat gently for around 20 minutes. Leave it to cool, it will get thicker. Hey presto lime curd. This will make a reasonable amount so any leftover curd can be popped into a jar and then stored in the fridge for up to two weeks, yummy spooned straight from the jar into my mouth 🙂 Other citrus fruit works just as well, lemons (obvs) but also orange and although I haven’t tried it I suspect grapefruit might be a bit yum too.
  • Meringue – whisk your egg whites until stiff peaks form. Mix your cornflour, vinegar and vanilla in a small separate bowl.
  • Add the sugar whilst whisking, a spoonful at a time. Once your mixture becomes stiff and glossy you can add your cornflour, vanilla and vinegar mixture. Whisk for another minute or so. Pop your meringue into a piping bag or you can spoon on the meringue. Whatever your creative juices require really.
  • This mixture makes enough meringue for a dozen tarts plus a couple of trays of meringue kisses or you could even make some small pavlova bases. It will depend on how much meringue you got out of your four eggs and how generous you were on the tarts 🙂
  • In your pre baked tart shells spoon in some curd and then pipe on or dollop on your meringue. Pop into your oven that is now around 190 degrees c for around 5 – 10 minutes, keep an eye, you want the meringue to start browning. Once they are going brown, turn your oven off and leave them in it with the door slightly ajar to finish drying out the meringue a bit more.

All of my recipe components came from the wonderful step by step cookbook by Good Housekeeping. I have had various versions of this over the years including my Mum’s 1957 version. Cannot recommend it enough. You can often find a version in charity shops and pretty cheaply online too. Have a hunt.




Mini Pavlova with chantilly cream and strawberries.

Well long time no blog again. I really must post more frequently. The whole point of me blogging recipes, was so that my offspring would be able to prepare tasty treats, even if I am unavailable, either through death (bit extreme) or if by some miracle I decide to get a life. Actually kids or no kids I suspect I will always be baking as I do indeed love it. I also love how smiley people become when you have fed them something that clearly delights. The following recipe was one of those happy moments. Downside, I can’t bake this too frequently as it is one of my absolute favourites and I have been known to eat this for breakfast if there happens to be some left over!!


  • 500g caster sugar
  • 8 egg whites
  • 600ml pot of double cream
  • 1 or 2 teaspoonfuls of vanilla paste
  • Icing sugar ( to taste for the chantilly cream )
  • Fruit of your choice – british strawberries of course at this time of year are the best but raspberries, blueberries work equally well.
  • One or two baking sheets lined with baking parchment.







  • Heat up your oven to 180 degrees C or gas mark 4
  • In a clean bowl ( must be spotlessly clean in order to achieve super stiff peaks on your meringue!!) put in your egg whites and whisk until the mixture is firm and forming those stiff peaks! It should stay in the bowl if you up end it over your head.
  • Then gently whisk in spoonful by sparkling spoonful of your caster sugar. Your meringue should become firm and shiny. Gorgeous like you.
  • Dollop your meringue onto your prepared baking sheets. You can either make one or two pavlova bases with this mix or around a dozen or so mini pavlovas. It really does depend on how generous you are. Don’t make them too small as quite frankly this is not a recipe to worry about portion control.
  • Once you have your pavlova/s ready to go in the oven. Pop them in and immediately turn the oven down to 150 degrees C and then bake for 1 & 3/4 hours for a large pavlova or 30 minutes for the smaller ones. Then turn the oven off and leave the large one in the oven (door open) until it is cool. The little ones can be left in for 30 minutes oven off door shut and then remove from the oven to cool completely.
  • For your chantilly cream, pour the double cream into a bowl and whisk until you have thick custard consistency cream. To this gently whisk in your icing sugar and vanilla paste. I use a hand whisk at this stage as if you over mix your cream will be too think and hard to work with. I find a couple of tablespoons of icing sugar is adequate  but really adjust to suit you and yours.
  • Once your pavlova is cool you can dollop the top with cream and your chosen fruit.