Lemon Meringue Tart
Serves 8-10 | Over 30 minutes
Ingredients
Tart
1 x sheet or pre-made shortcrust pastry, defrosted (or you can make your own - here’s a great basic recipe)
250ml freshly-squeezed lemon juice
Zest of 2 lemons
150g caster sugar
170g unsalted butter, cut into small cubes
4 eggs
4 egg yolks
Italian Meringue
300g caster sugar
120ml water
4 egg whites (120g), at room temperature
1/2 tsp cream of tartar
Method
Step 1: Preheat oven to 180°C fan-forced. Grease and line a removable-bottom tart tin. Unroll the pastry and gently place inside the tin. Place in the freezer for 15 minutes. This will prevent the pastry from shrinking in the oven. Remove from the freezer and prick the base with a fork 6-7 times all over, then line the base with parchment paper and fill with baking weights. Bake for 15 minutes, then remove weights and bake for another 5 minutes, or until the base of the tart is lightly golden. Set aside to cool while you prepare the filling.
Step 2: Place the lemon juice, zest, sugar, butter, eggs and yolks in a saucepan over medium heat. Whisky gently until the butter is melted, then whisk consistently, until the mixture thickens; about 3-4 minutes.
Step 3: Place a sieve over a bowl and pour the lemon curd through. Next, transfer the curd to the pre-baked tart shell and bake for another 5-6 minutes, or until the curd is just set (it will still be quite soft). Once baked, remove from the oven and set aside to cool. If you have time, feel free to refrigerate the tart until you are ready to pipe the meringue.
Step 4: Combine sugar and water in a small saucepan and stir over high heat. Immediately stop stirring once it begins boiling. Continue cooking until the syrup reaches 115°C on a sugar thermometer.
Step 5: Meanwhile, place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Mix on medium speed until soft peaks down; about 2-3 minutes. While the mixer is on, pour in the sugar syrup (be careful, as it will be very hot). Increase speed to high and mix until stiff peaks form; another 2-3 minutes. The meringue should look very glossy. Spoon the meringue into a piping bag fitted with a plain nozzle and pipe peaks over the tart filling. Place under a hot grill, or use a blow torch, to evenly toast the meringue until golden, then cool slightly and serve.
