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Sweet Lemon Tart with Meringue Topping
Sweet Lemon Tart with Meringue Topping Slice
They say when life gives you lemons make lemonade, but I was given a bag of lemons and made a sweet lemon tart with meringue topping instead.
Delicious pastry with a sweet but slightly tart lemon filling and that sweet meringue on top. What could be better?
: 30 minutes
: 5 minutes
For the pastry
225 g plain flour
2 tablespoons pure icing sugar
125 g butter, chilled, coarsely chopped
2 1/2 tablespoons iced water
For the filling
200 g caster sugar
2 tablespoons plain flour
2 tablespoons cornflour
1/4 teaspoon salt
350 ml water
2 lemons, juiced and zested
30 g butter
4 egg yolks, beaten
For the meringue
225 g caster sugar
4 egg whites
In a medium saucepan, whisk together sugar, flour, cornflour and salt.
Stir in water, lemon juice and lemon zest.
Cook over medium-high heat, stirring frequently, until mixture comes to a boil.
Add in the butter and continue stirring until all the butter has melted.
Place egg yolks in a small bowl and gradually whisk in 1/2 cup of the hot sugar and flour mixture.
Whisk the egg yolk mixture back into remaining sugar/flour mixture.
Bring the mixture to a boil and continue to cook while stirring constantly until thick.
Remove from heat and set aside to cool.
Stir the mixture until the butter has melted- This is how thick the filling will be
Next to make the pastry, sift the flour and icing sugar into a large bowl. Using your fingertips, rub the butter into the flour mixture until it resembles breadcrumbs.
Add the water and mix together with your hands until a dough forms.
Place the pastry between two large sheets of non-stick baking paper and roll the pastry out to a 5mm-thick disc. Use the pastry to line a 23cm (base measurement) pie dish.
Trim excess pastry off with the back of a knife. Cover the pastry with baking paper and place into the fridge for 30 minutes to rest.
The four steps of making the pastry
Preheat oven to 180°C.
Fill the lined pie dish with pastry weights or dry rice.
Bake pastry for 15 minutes.
Carefully remove the paper and pastry weights or rice.
Allow pastry to cool for at least 15 minutes so the pie dish is cool to handle then pour the filling into the baked pastry shell.
To make the meringue start with a a large glass or metal bowl, add in egg whites and whip until soft peaks form.
Gradually add the sugar, about one tablespoon at a time and continue to whip until stiff peaks form.
Spread meringue over pie, sealing the edges at the crust.
Using a spatula make peaks with the meringue so it is not completely flat.
Beat eggs whites and sugar until stiff peaks form, Spread over the filling right to the edges
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Full Sweet Lemon Tart with Meringue Topping
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