Some people like their desserts rich and decadent, others like their desserts light and refreshing. If you are one of the latter who likes tart desserts, then you definitely have to try this Lemon Meringue Tart. It features a crunchy tart shell filled with a smooth zesty lemon curd that’s topped with an airy flame-kissed meringue. Perfect for those who like citrusy desserts!
(Makes 1 x 9″ round tart)
200g lemon juice
5 large eggs, beaten
360g cold butter, diced
Zest of 5 lemons
360g plain flour, sifted
100g egg whites (about 3 large eggs)
1. First, make lemon curd by sifting eggs and lemon juice into a saucepan. Add in sugar and cook on stove over low heat until mixture thickens and starts to boil.
2. Once the egg mixture bubbles, remove from stove and immediately stir in the cold butter and mix well with a whisk until all the butter is melted.
3. Strain mixture into a clean bowl, then fold in lemon zest.
4. Cling wrap over the surface of the lemon curd and chill in the fridge.
5. Next, make the tart dough by placing flour, sugar and cold butter in a food processor. Blitz until mixture resembles coarse breadcrumbs
6. Add in egg and process until a dough comes together.
7. On a floured table, knead dough together and shape it into a disk. Cling wrap dough and place in the fridge for about 30mins to rest.
8. Roll out dough to about 3mm thickness, place tart ring over dough and cut out the base of the tart shell with a knife. Then line all around the side of the tart ring with a 1″ wide strip of dough.
9. Seal the edges by pinching the seams of the dough together. Place a large piece of cling wrap over the tart and fill the tart base with blind baking beans.
10. Bake in a preheated oven at 180oC for 10 minutes, then remove the blind baking beans and bake again for another 10 minutes until tart shell is golden brown.
11. Remove from oven and let tart shell cool in ring.
12. When tart shell has cooled to room temperature, fill it evenly with lemon curd and chill tart for at least 30 minutes
13. Meanwhile, make the meringue by adding sugar and water to a saucepan. Over high heat, bring sugar to a boil until it reaches 118o C.
14. Just before sugar syrup reaches 118o C, whisk egg whites in a stand mixer on high speed until foamy. When sugar syrup reaches 118o C, gradually pour in hot sugar syrup slowly. Continue whisking on high until stiff peaks form.
15. Fill a piping bag with a large star piping tip with the meringue.
16. Remove lemon tart from fridge and pipe meringue on top of the lemon curd.
17. Using a blow torch, lightly torch the meringue.
18. Serve immediately or chill until ready to serve.