Sweet Lemon Tart with Meringue Topping

Sweet Lemon Tart with Meringue Topping

Posted 2017-10-14 by Kate Matefollow

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?

Preparation Time: 30 minutes
Cooking Time: 5 minutes
Serves: 6-8

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


    229021 - 2023-07-17 10:48:30


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