Lemon Meringue Tart

By vealam

Ingredients

• For the pastry:
• 1 cup 150 g plain flour
• 1/4 cup, icing sugar mixture
• 100 g chilled butter, roughly chopped
• 1 egg yolk
• For the filling:
• 3 eggs
• 150 ml single cream/poring cream
• 1/4 cup castor sugar
• 2 tsps grated lemon zest
• 2 tbsp freshly squeezed lemon juice
• For the meringue:
• 2 egg whites
• pinch of salt
• 1/2 cup castor sugar

Details

Servings 6
Adapted from sugaretal.com

Preparation

Step 1

To make the pastry, process the flour, icing sugar and butter in a food processor until mixture resembles fine breadcrumbs. Add the egg yolk and process until mixture just comes together. Gently knead on a lightly floured surface until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 15 minutes to rest.

Roll the dough on a lightly floured surface to a 3 mm-thick disc. Line a 19 cm fluted tart pan with a removable base with the pastry. Trim edges. Place in the fridge for 30 minutes to rest

Meanwhile, to make the lemon filling, whisk the eggs, cream, sugar, lemon rind and juice together in a large bowl. Strain through a fine sieve.

Preheat oven to 200 degrees C (180 degrees C fan-forced). Place the tart pan on an baking tray. Line with baking paper and fill with pastry weights or dried rice or beans. Bake in preheated oven for 10 minutes. Remove paper and weights and bake for a further 10 minutes or until pastry is light golden. Remove from oven. Reduce oven to 150 degrees C.

Pour the lemon mixture into the pastry case. Bake for 20-25 minutes or until custard is almost set. Remove from oven. Set aside for 15 minutes to cool to room temperature. Place in the fridge for 30 minutes to chill.

Make the meringue: Use an electric beater to whisk egg whites and salt in a clean, dry bowl until soft peaks form. Gradually add caster sugar, a spoonful at a time, whisking constantly until thick and glossy. Spoon or pipe meringue on top of tart. Using a blowtorch, brown the meringue evenly. If using edible/sugar/wafer flowers decorate just before serving