to share recipes and cooking advice.
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
I like this Recipe
Submit your recipes for a share of ad revenue -
More Recipes by
Tomato and Basil Dip Platter
6 Layer Rainbow Cake
Chocolate Banana Breakfast Quinoa Porridge
Raw Food Bar with Cacao, Nuts and Seeds
Raspberry and White Chocolate Ice Cream Cake
view all recipes by Kate Mate
on Other Hubs
Are you really getting enough fibre??
When it comes to food I think I eat a fairly healthy diet, and that I get enough nutrients from the ...
Natural ways to get more energy
There are many products on the market you can buy to boost your energy
Uses for coconut oil
There any many uses for coconut oil that you may already know about, such as in cooking to replace ...
DIY Brown Sugar Lip Scrub
I have purchased lip scrubs before, and they work really well; I decided it might be easy enough to ...
Submit a Comment
Sweet and Sour Chicken Meatballs
Berry Chia Pudding
Creole Rice with Bacon and Prawns
Nori Bacon and Egg Roll Ups with Avocado
Pan-fried Savoury Veggies
Golden Syrup Dumplings
Carrot and Pineapple Salad
Crispy Chewy Cookies Three Ways
Tips for Writers