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
- 6 Lemons (Zest of 2 Juice of 6)
- 4 Egg Whites
- 250 ml of Double Cream
- 800 Grams of Castor Sugar
- 12 Eggs
- 175 Grams of Icing Sugar
- 500 Grams of Plain Flour
- 250 Grams of Unsalted Butter
- 1 Lemon Zest
- 1 Vanilla Pod
Method
- 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
- For the lemon custard, Mix 9 eggs, juice of 6 lemons, zest of 2 lemons and double cream and whisk until fully combined
- 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
- In a preheated oven blind bake @180C for 12 minutes, then remove baking beans and continue cooking for another 10 minutes
- 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
-
For the Italian Meringue,;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
You need to login to add me to your cook book! Login here.
Email
Comments
You need to login to post comments! Login here.