Lemon Meringue Tart

Ingredients

• 200g All-purpose flour
• 100g Cold butter, cubed
• 50g Confectioners' sugar
• 1 Egg (medium)
• 1 Prise Pinch of salt
• 4 Large egg yolks
• 150ml Fresh lemon juice
• 100g Granulated sugar
• 50g Unsalted butter
• 2 Lemon zest
• 4 Large egg whites
• 100g Caster sugar

Instructions

1. For the shortcrust pastry, combine flour, confectioners' sugar, and salt in a bowl. Add cold butter and rub with fingertips until crumbly. Add the egg and quickly knead into a dough. Wrap in plastic film and chill in the refrigerator for 30 minutes.
2. Preheat oven to 180°C (350°F). Roll out the dough on a floured surface and line a tart pan (approx. 24 cm diameter) with it. Line the bottom with parchment paper and fill with baking beans. Blind bake for 15 minutes, then remove baking beans and paper and bake for another 10 minutes until golden brown. Let cool.
3. For the lemon curd, whisk egg yolks, lemon juice, lemon zest, and granulated sugar in a saucepan. Heat over medium heat, stirring constantly, until the curd thickens (about 5-7 minutes). Remove from heat and stir in the butter until melted. Pass the curd through a sieve to remove lumps and pour directly onto the pre-baked tart shell. Smooth the surface.
4. For the meringue, beat egg whites in a clean bowl until stiff peaks form. Gradually add the caster sugar, continuing to beat until a glossy, firm meringue is achieved.
5. Spoon the meringue onto the lemon curd and form peaks with a spoon as desired. Caramelize the tart under the grill or with a kitchen torch until golden brown.
6. Chill in the refrigerator for at least 1 hour before serving.

Nutrition