Lemon Meringue Tart

Lemon Meringue Tart

Method
Serves 6
Sweet Dough

Using a mixer with the paddle attachment, mix the butter to make it smooth but not soft. Add the other ingredients one at the time while mixing slowly to incorporate them into the dough. Add the flour last and mix as little as possible. Note: if you do not have a mixer, this recipe can also be made by hand.

Store in the fridge for at least 6 hours and then spread to about 2mm thickness using a rolling pin. Line some tart rings or a big tart mould with the dough and leave it in the fridge again for a few hours (it will prevent the dough from retracting while cooking).

Cook the dough at 150°C (convection oven) until golden brown, about 15 minutes. If using a non-convection oven, increase the temperature by about 20°C to 30°C.

Lemon Curd

In a saucepan, place the lemon juice and half of the sugar. Warm up gently.

In a bowl, mix the eggs with the other half of the sugar and then add the corn flour.

When the lemon juice is reaching a boil, slowly poor over the egg mixture while whisking, then transfer back to the saucepan and cook the curd on medium-low heat until it becomes slightly thick. Remove from the heat and let cool down to approximately 50°C (when it feels hot but you can still keep your finger inside the curd).

Then add the butter and mix using a hand blender (if you do not have a  hand blender, you can do it with a whisk but the texture won’t be as smooth). Let cool down in the fridge.

Once the curd is set, fill the tart shells with it.

Italian Meringue

If you decide to top the tart with Italian meringue (a standing mixer type kitchen aid is necessary for this step).

Slightly beat the eggs white in the bowl of the kitchen aid with the whisk attachment,

Meanwhile, in a saucepan, bring the sugar and water to 121°C, then slowly poor over the egg whites mixture. Increase the speed to almost maximum and beat until the meringue cools down to room temperature.

To Serve

Using a piping bag and nozzle, pipe the meringue on top of the curd, and caramelize it using a blow torch.

For extra tanginess, you can zest an organic lemon using a microplane on top of the tart just before serving.

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