Average Rating  ? No. of Servings   30 Approximate Cost   $2.19 Comments:   Ingredients: 2.00   lemon (ea)   50.00 g   butter   1.00 c   sugar   3.00   egg

Directions: 1. Zest lemons, take care to avoid the white pith 2. Squeeze the lemons and strain the juice 3. Beat eggs, set aside To cook: - Over a double boiler melt butter and stir in sugar and lemon juice until the sugar is dissolved - Add eggs and zest, continue to stir continuously until the mixture thickens Or - Melt butter in microwave - Whisk in remaining ingredients - Microwave on high for 1 min - Remove and whisk, return to microwave for another 30 sec - Continue whisking and bursts of 30 sec until thick and glossy

Lemon Meringue Tartlets ( Add to shopping list ) :

Directions: - make lemon filling (store in refrigerator until required) - make meringue tops if using (store in airtight container for up to a week in advance) - make tart cases (store in an airtight container up to 2 days in advance) - assemble up to 2 hours before reqired

Polenta mini tart cases ( Add to shopping list ) : 150.00 g   butter   0.67 c   sugar   1.00   egg   0.50 c   polenta

Directions: - Turn oven to 160°C and grease mini muffin trays - Cream butter and sugar - Mix in egg and then add flour and polenta, a little at a time - Set aside and allow to rest for 20 minutes - Roll pastry out on a lightly floured surface to 5mm thick - Use a circular cookie cutter to cut pastry, fit into muffin pans - Bake 20-25 minutes - Allow to cool completely before using