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Lemon Meringue Tart

Two recipes

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Lemon Meringue Tart

Pastry ingredients

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  • 90g plain flour
  • 50g cold butter (not spreadable)
  • 1 tbsp icing sugar
  • 1 egg yolk

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Pastry method:

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  1. Preheat oven to 200C FAN.
  2. Place the butter and flour in a large bowl.
  3. Using the rubbing-in-method, rub the butter and flour until it resembles breadcrumbs.
  4. Separate egg and keep the egg yolk for the pastry and the white for the meringue.
  5. Sieve the icing sugar and add to the butter and flour mix along with the egg yolk.
  6. Gather together the dough until smooth.
  7. Roll out the dough and add to your tins, trimming the edges to neaten them. Press the pastry into the flutes (edges).
  8. Prick the base with a fork, line with greaseproof parchment paper and place baking beads on.
  9. Blind bake your pastry for 8 minutes.
  10. Remove greaseproof paper and baking beans.
  11. Baking for another 5 minutes - until golden brown.
  12. Once baked, set aside to cool down and start the lemon curd and meringue.

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Lemon Meringue Tart

Lemon Curd ingredients

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  • 1 lemon juice and zest
  • 50g caster sugar
  • 25g butter
  • 1 whole egg
  • 1 egg yolk (keep egg white for meringue)

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Meringue ingredients:

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  • 2 egg whites
  • 100g caster sugar

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Lemon curd method:

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  • Boil water (heat 8) in a saucepan 2 fingers deep. (prep for bain-marie)
  • Melt the butter in a small bowl.
  • Add the eggs, caster sugar, lemon juice and zest and melted butter into a big glass bowl and place on the saucepan (bain-marie).
  • Whisk with a hand whisk until thick like custard. This should take 10 minutes.
  • Optional - to sieve the mixture into a jug to remove zest.
  • Pour the mixture into the tart cases and place into the blast chiller.

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Meringue method:

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  1. Separate your eggs using the egg whites only into a glass bowl.
  2. If there is any egg yolk your meringue will not work.
  3. Using an electric whisk, whisk to soft peaks, then add 50g of caster sugar, a spoonful at a time, whisking between each addition.
  4. Add in the remaining 50g of sugar before until you reach a ‘stiff peak’.
  5. Place a nozzle into a piping bag and fill with the meringue using a spatula.
  6. Pipe the meringue on to your tarts.
  7. Finally, use a blow torch to caramelize the meringue.