02/04/2026
Last Wednesday we ran a cooking class, and I baked Hot Cross Buns and Easter Cookies. By the end of it, I had left - 4 egg whites, a batch of lemon curd and half a batch of cookie dough.
What to make? Lemon Meringue Tarts of course!
Swiss meringue was so incredibly easy in the TM7, and the result was beautifully, silk smooth. I made tart shells with the cookie dough by placing circles on an upside down mini muffin tray. Then, once they were cool, I filled them with lemon curd and meringue and blow torched them to finish off.
All elements were so easy to make, I think these will become my go to ‘bring a plate’ dessert!