Lemon Meringue Tart

This classic lemon tart is a bit tricky but well worth the effort, and when combined with the super sweet Italian meringue is an amazing dessert

45 - 60

minutes

25 - 45

minutes

6

servings
Blind baking can be accomplished by different methods. In one technique, the tart case is lined with grease-proof paper then filled with pastry weights (often called "baking beans") to ensure the crust retains its shape while baking.

Ingredients

Method

  1. 1. Sieve flour and icing sugar into a food processor, add diced butter then and add eggs, vanilla and zest of 1 lemon, pulse for a minute then take out and work into a dough, clingfilm and pop in the fridge for 30 minutes

  2. 2. For the lemon custard, Mix 9 eggs, juice of 6 lemons, zest of 2 lemons and double cream and whisk until fully combined

  3. 3. Roll out pastry about 2mm thick and over the back of a rolling pin roll pastry over a loose bottom tart case leaving about 1 inch to overlap so it doesn't shrink while cooking, pop in the fridge and rest for a further 20 minutes

  4. 4. In a preheated oven blind bake @180C for 12 minutes, then remove baking beans and continue cooking for another 10 minutes

  5. 5. Keeping the cooked tart case in the oven add the lemon filling mixture and drop the oven to 120 degrees and cook for a further 25 minutes until the centre of the tart is just wobbly, leave to rest

  6. 6. For the Italian Meringue,;<div>In a mixer add 4 egg whites and whip to stiff peaks, in a saucepan add 300 grams of sugar and 100ml water and using a sugar thermometer boil to 113 degrees, while the whites are whisking poor the sugar mix slowly until the pan is empty, pop the mix into a pipping bag with a pipping nozzle, pipe onto the tart and glaze with a blow torch</div>

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