【周日烘焙】迷你柠檬蛋白酥挞Mini Lemon Meringue Tarts

【挞皮材料】
白糖30克、鸡蛋1/2个、牛油125克、普通面粉170克（筛过）、牛奶粉 1 汤匙（筛过）

【柠檬填料】
无糖鲜奶油80毫升、细糖60克、柠檬汁80毫升、栗米粉15克、柠檬皮茸1茶匙、牛油15克、A蛋黄1粒

【蛋白酥】
蛋白2粒+细糖100 克

【挞皮做法】
1.用搅拌器把蛋白和糖打至糖溶解。加入牛油搅拌，然后慢慢加入面粉、奶粉，搓成面团。收入冰箱30分钟，然后才分别填压入迷你挞模里。用刀刮平多余面皮。放入预热至180℃的烤炉烤20-25分钟至微黄。（图1-2）
2.把挞皮从模具取出，待凉。

【馅料做法】
1.把所有填料放入锅里混合，然后以小火边煮边搅拌约5-8分钟至浓稠。（图3-5）
2.熄火，待凉后才填入挞皮里。（图6）

【蛋白酥做法】
1.用电动搅拌器把蛋白搅拌至松发，然后慢慢加入细糖，继续搅拌至干性发泡。（图 7-8）
2.把烤炉温度调高至220℃，然后把蛋白松随意涂在柠檬挞上，烤5-10分钟。（图9-10）

【Pastry Ingredients】
30g sugar, 1/2 egg, 125g butter, 170g plain flour(sifted), 1 tbsp milk powder(sifted)

【Lemon filling】
80ml non-sweetened dairy cream, 60g caster sugar, 80ml lemon juice, 15g cornflour, 1 tsp grated lemon rind, 15g butter, 1 “Grade A” egg yolk

【Meringue】
2 egg whites + 100g castor sugar

【Method for pastry】
1.Using hand-held beater, beat sugar & egg together until sugar melts.Beat in butter until just mixed. Slowly fold in flour & milk powder until dough binds together. Chill in refrigerator for 30 minutes, before pressing into small tart moulds. Using a knife, cut off excess dough & bake tart moulds in pre-heated oven @ 180℃ for 20-25 minutes or until light browned.(pic 1-2)
2.Remove tart casings from the mould and leave to cool.

【To prepare lemon curd】
1.Combine all ingredients in a saucepan. Cook over low heat, stirring constantly, for about 5-8 minutes or until the mixture thickens. (pic 3-5)
2.Leave to cool & pour lemon curd nto tart cases. (pic 6)

【To prepare meringue】
1.Use stand beater, beat 2 egg whites until fluffy. Gradually add caster sugar beating until stiff peaks formed.(pic7-8)
2.Preheat oven’s temperature at 220℃. Roughly spread meringue over lemon curd.Bake for 5-10 minutes.(pic 9-10)