Have you ever fell in love with a food from the first bite? No? Oh, you have to try this lemon meringue tart! It is sharp and zesty. The fragrance itself in mouthwatering. Try it for yourself:-)
Lemon meringue tart
Ingredients
- 340 g shortcrust pastry
- grated rind of 2 lemons
- 150 ml freshly squeezed lemon juice
- 100 g caster sugar
- 60 ml fresh cream
- 4 eggs
- 3 egg yolks
For the meringue
- 3 egg whites
- 5 tbsp caster sugar
- 0.5 tbsp cornflour
Instructions
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Preheat the over to 180C. Prepare 23cm tart tin. Roll out the pastry and prick the base with the fork.
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Cover with tinfoil and fill with baking beans. Blind bake for about 15 min until the case is set and dry. Remove the baking beans and bake for further 7 min until golden.
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Place the lemon rind, juice and sugar in a bowl and whisk until everything is combined well.
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Slowly add cream and beat until well blended.
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Beat in the eggs, one at a time. Then beat in the egg yolks. Pour in to prepared case and bake for 15-20 min until the filling is set.
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While the tart is baking, prepare meringue. Beat egg whites with sugar and cornflour until stiff.
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When tart is almost done, remove from the oven and decorate with the meringue. Bake for further 10-15 min until it is set and golden on top.
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Once cooled down, you can sprinkle with icing sugar if you want.
Recipe Notes
I often use store bought pastry, it is always good to have some in the fridge if you want to make a quick dessert yourself.