Dessert
Lemon meringue tart
- Preparation time
- 1 h
- Servings
- serves 6
Ingredients
- Shortcrust pastryview the recipe — to buy1
- Egg — to buy6
- Sugar — to buy250 g
- Lemon — to buy4
- Butter — to buy100 g
Preparation
Preheat the oven to 180 °C (350 °F), line the tin with the shortcrust pastry, prick the base and blind-bake for 15 minutes (with baking weights), until lightly golden.
Zest 2 of the lemons, then juice all 4.
Whisk the eggs with the sugar, lemon juice and zest, then add the melted butter.
Thicken over low heat, whisking constantly, for 8-10 minutes, until the curd coats the back of a spoon — don't let it boil or the eggs will scramble.
Pour the lemon curd over the baked shell and let cool to room temperature, then chill for 1 hour.
Whip the egg whites with a pinch of salt, then add the sugar in three additions while whisking, until you have a smooth, glossy meringue that holds a peak.
Cover the tart with the meringue using a spatula or piping bag, forming peaks.
Brown briefly under the grill or with a kitchen torch, watching closely, and serve.