Lemon Meringue

Lemon meringue tart

Lemon Meringue Tart
Serves 8
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
For the pastry
  1. 175g plain flour
  2. 100g cold butter cut in small pieces
  3. 1 tbsp icing sugar
  4. 1 egg yolk
  5. 200 ml of water
For the filling
  1. 2 level tbsp cornflour
  2. 100g golden caster sugar
  3. finely grated zest 2 large lemon
  4. 125ml fresh lemon juice (from 2-3 lemons)
  5. juice 1 small orange
  6. 85g butter cut into pieces
  7. 3 egg yolks and a 1 whole egg
For the meringue
  1. 4 egg whites, room temperature
  2. 200g golden caster sugar
  3. 2 level tsp cornflour
Instructions
  1. For our pastry we will combine all the ingredients and blitz them in a food processor until well combined. Doing this will help incorporate the butter and flour together giving us a smooth and playable pastry. Once the mixture has bind, tip the mixture out on a lightly floured surface and kneaded until smooth. Roll out the pastry and line to a tin of your choice. You may choose to do little individual lemon meringue or one large lemon meringue tart. When rolling out my pastry I rolled it to a thickness of roughly 0.3- 0.5 cm. Once you have placed the pastry into the tin, trim and neaten the edges. Don't panic if the pastry brakes or cracks during this process, simply press it back together. To prevent the pastry forming any bubbles while cooking, prick the base with a fork then line the pastry with either aluminium foil (shiny side down) or backing paper. Set aside to chill for roughly 30 minutes to 1 hour you may also leave overnight if preferred.
  2. When cooking the pastry keep the baking paper or aluminium foil covering the pastry and add some weight, this prevents any bubble or cracks during the backing process. I used cooking beads, you may use dry beans or even rice. Bake for 15-20mins with the weighted beans then remove the weights and foil and bake for a further 5-10 minutes until the pastry is a light golden colour.
  3. For the lemon filling you may choose to cook this separately (on a different day after you have baked your pastry) I decided to cook mine while my pastry was cooking in the oven. For the filling mix the cornflour, sugar and lemon zest in a medium pot and allow for lemon zest to release its aroma. Depending on how zesty you would like your lemon meringue please adjust the lemon zest measurements, I used two medium/large lemons as I love the flavour and zestiness of lemons. Once the cornflour, sugar and lemon zest have combined into a powder form gradually add in the lemon juice along with the juice of one orange and 200ml of water. Cook over a medium heat, constantly stir until the mixture has thickened and is smooth.
  4. Once the mixture starts to bubble, remove from the heat and beat in the butter until melted, this will make our mixture silky and shine once it sets. Beat the egg yolk and one whole egg into the mixture, be carful not to curdle the mixture. First add the egg yolk while constantly stirring, once well combined and the whole egg to the mixture. Return to heat and stir continuously for a few minutes until the mixture thickens once again, once the mixture has thicken remove from heat and set aside. You may wish to add the lemon mixture to your pastry case, this is fine. Pour mixture into your pastry case and sent aside while you work on the meringue.
  5. In a mixer add your egg whites and whisk until soft peaks start to form. Add in your sugar in small batches I used a tablespoon, this will allow enough time for the sugar to fully dissolve. Sift in the cornflour between each spoonful of sugar. continue to whisk until your meringue is glossy smooth and thick. I added a tsp of vanilla extract to my meringue.
  6. Now for the fun bit, pip your meringue into a pipping bag and decorate the top of your tart. I used the standard round nozzle and created a swirl like affect. I used a blow torch to slightly toast my meringue, however if you don't have a blow torch simple return to the oven and bake for roughly 20 minutes or until your meringue in nicely toasted on top. Once the meringue has a nice colour to it remove and set aside for roughly 1-2 hours before serving.
Notes
  1. Depending on the size of your slices this recipe can serve anywhere between 8-12 people.
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Lemon Meringue Tart

A lemon meringue tart is the perfect summer dessert. Its light texture and slight zestiness will put a smile on anyone’s face. Here is my take on this fabulous dessert. 

Making the tart base

To make the perfect pastry for your lemon meringue tart,  combine all the ingredients and blitz them in a food processor until well combined. Doing this will help incorporate the butter and flour together giving us a smooth and playable pastry. 

Rolling out the dough

Once the mixture has bound, tip the mixture out on a lightly floured surface and kneaded until smooth. Roll out the pastry and line to a tin of your choice. You may choose to do little individual lemon meringue or large one. When rolling out my pastry I rolled it to a thickness of roughly 0.3-0.5 cm.

Place the pastry into the tin, trim and neaten the edges. If the pastry brakes or cracks during this process, simply press back together. To prevent the pastry forming any bubbles while cooking, prick the base with a fork then line the pastry with either aluminium foil (shiny side down) or backing paper. Set aside to chill for roughly 30 minutes to 1 hour you may also leave overnight if preferred.

For the filling mix the cornflour, sugar and lemon zest in a medium pot and allow for lemon zest to release its aroma. Depending on how zesty you would like your lemon meringue please adjust the lemon zest measurements, I used two medium/large lemons as I love the flavour and zestiness of lemons. Once your lemon filling is ready, pour into your pasty case. 

For our meringue add your egg whites into a mixer or use a hand mixer and whisk until soft peaks start to form. Gradually add the sugar  and cornflour, this will allow for our sugar to fully dissolve and for the cornflour to fully incorporate into the mixture.  I added a tablespoon of sugar every few seconds, whilst sifting in the cornflour between each spoonful of sugar. Continue to whisk until your meringue is glossy smooth and thick. I recommend adding a tsp of vanilla extract to your meringue to eliminate any cornflour flavour that may not have fully dissolved into the mixture.

meringue

Pip your meringue into a piping bag and decorate the top of your tart. I used the standard round nozzle and created a swirl like effect. I used a blow torch to slightly toast my meringue, however if you don’t have a blow torch simple return your lemon meringue to the oven and bake for roughly 20 minutes or until your meringue in nicely toasted on top. Once the meringue has a nice colour, remove from the oven and set aside for roughly 1-2 hours before serving.

Lemon meringue tart

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