Tart

Lemon Meringue Tart

So I have decided to finally start a blog to share my passion for baking with you guys. I hope you enjoy my first recipe, a super zesty Lemon-Meringue Tart, the perfect summer desert!

Ingredients:

Shortcrust Pastry:

250g Flour
160g  COLD Butter
80g   Sugar
1 Egg Yolk
1/2 tsp Vanilla Extract
Pinch of Salt

Lemon Filling:

4 Eggs
1 Egg Yolk
150 ml Double Cream
220g Sugar
4 Lemons, Juice and Zest

Meringue Topping:

2 Egg White
150g Icing Sugar
Pinch of Salt
Yellow Food Colouring

Method:

Knead all the ingredients for the shortcrust pastry together quickly, you don’t want the butter to get too warm, then cover it and put it in the fridge to rest for 30 minutes.

Flour your work surface and your rolling pin and roll the pastry out, making sure that it’s big enough for the 10inch tarte tin. Carefully wrap the pastry around your rolling pin and guide it into the tin. If it rips just push the pastry back together. Make sure that it’s pushed into all the corners of the tin. Put it back in the fridge for another 30 minutes to cool the pastry right down.

Preheat your oven to 180 degree C.

I like using rice to blind-bake rather than baking beans, simply because it’s cheaper and it’s always in my cupboard. Cover the cooled pastry with a sheet of baking paper or baking parchment and fill it with rice or baking beans. Make sure that it goes in all the corners so the pastry can’t move while its baking.

Blind bake for 20 minutes.

For the filling, just combine all ingredients and mix until there are no lumps of sugar. Remove the baking paper and rice or baking beans from your pastry case and fill it with the lemon mixture.

Reduce the temperature to 170 degree C and put the tarte in the oven for a further 20 minutes.

To prepare the meringue, whip your egg whites, either in a stand mixer or with a hand mixer, adding salt. When they get to soft peaks add your icing sugar, a bit at a time (so you don’t knock the air out of your egg whites). Whip the mixture until it’s nice and glossy and you can’t feel any sugar anymore if you rub a bit between your fingers.

You can either spread the meringue mixture onto your tart using a spatula or you can pipe it with a piping bag. I’ve decided to use a Wilton M1 star nozzle in my piping bag. Snip off the tip and feed your nozzle into the bag. Use your yellow food gel to paint two stripes up either side of the inside of your piping bag. I find that high quality food gel often looks very orange when it’s used in high concentration so I like to use a cheaper one to get a nicer yellow. This is completely optional.

Fill your meringue into the piping nozzle and try to not disturb the food colouring too much. Give the piping bag a good shake to get rid of all the air pockets. Hold your piping bag vertical to the tart and using short, quick bursts pipe little rosettes all around the tart. You’ll see the yellow come through after a couple of rosettes.

Put the tart back in the oven for another 10 minutes.

Take it out and let it cool completely before taking it out of the tin.

Enjoy!

lemonmeringue

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