Lemon Meringue Tart

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Serving Size: 8

Ingredients

pastry

250g plain flour

125 diced butter

85g icing sugar

1 egg

Filling + meringue

1 cup caster sugar

Juice and rind 1 lemon

40g butter

1/3 cup water

2 eggs separated

1 Tbsp corn flour

Method

1. For the pastry: check out our frangipane tart recipe for the method

2. For the filling, add ½ cup of the sugar, cornflour, lemon juice and water and stir on a medium heat until smooth and thick, almost like a gel consistently

3. Remove from heat and add butter, egg yolk and rind, whisk quickly

4. Place filling in cooked and cooled tart shell and place in fridge to set

5. Meanwhile add saved egg white into a bowl and whisk until small peaks form then slowly add 1 Tbsp at a time of the sugar until stiff peaks form and the meringue becomes thick and glossy

6. Pipe meringue on top of the cooled filling, and use a blow torch to burn the edges

Notes:

• When adding the egg yolks to the filling ensure to mix the batter quickly to avoid scrambling

• You can also use lemonades for this recipe for a sweeter and less tart taste

• To know if the sugar has been incorporated into the meringue well enough take a small amount and rub it in between your fingers, you should feel a smooth consistency, if gritty continue beating

• It is highly important that the filling is cooled completely before piping the meringue on top, otherwise the meringue will begin to cook