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Lemon Meringue Tart
Lemon Meringue Tart is a modern British recipe for a classic tart of a lemon custard baked in a lard and butter shortcrust pastry case and topped with an egg white meringue. The full recipe is presented here and I hope you enjoy this classic British version of: Lemon Meringue Tart.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
6
Rating: 
Tags : Vegetarian RecipesDessert RecipesBaking RecipesBritish Recipes
Here is a modern interpretation of the classic lemon meringue pie with a crisp and flaky pastry base that's baked in a fluted flan tin.
Ingredients:
For the Pastry:
115g plain flour
pinch of salt
25g lard
25g butter
2 tbsp (about) ice cold water
For the Filling:
finely-grated zest of 2 lemons
juice of 2 lemons
50g cornflour (cornstarch)
2 egg yolks
150g caster sugar
15g butter, finely diced
For the Meringue Topping:
2 egg whites
100g caster sugar
Method:
Begin with the pastry. Sift together the flour and salt into a mixing bowl. Dice the lard and butter, add to the flour mix and rub in with your fingertips until the mixture resembles fine crumbs.
Stir in about 2 tbsp ice cold water, just enough to bring the ingredients together as a smooth ball of dough. Wrap the pastry in clingfilm (plastic wrap) and set aside in the refrigerator to chill for at least 30 minutes.
When sufficiently chilled, unwrap the pastry and turn out onto a floured work surface. Roll out until large enough to line the base and sides of a 20cm diameter loose-bottomed flan tin. Prick the pastry base then line with baking parchment (or foil) and fill with a layer of baking beans.
Transfer to an oven pre-heated to 200°C and bake blind for 15 minutes. At this point remove the lining and the baking beans then return the pastry to the oven and cook for 5 minutes more, or until crisp and very lightly coloured. Set the pastry aside then reduce the oven temperature to 150°C.
For the lemon filling, mix together the cornflour and sugar in a small pan. Work in the lemon zest then beat in 300ml water until smooth. Heat the mixture, stirring constantly, until the mixture comes to a boil then reduce to a simmer and continue cooking, stirring constantly, until the lemon custard is thick. Reduce to a gentle simmer and continue cooking for 1 minute.
Take the pan off the heat then stir in the lemon juice. Allow to cool slightly then beat in the egg yolks, one at a time, beating thoroughly to combine after each addition.
Now whisk in the diced butter then tip the mixture into the pre-baked pastry case. Level the surface and set aside.
Add the egg whites to a clean and dry bowl. Whisk until stiff peaks form then beat in 50g of the sugar. Fold in the remaining sugar with a cold metal spoon.
Spread the resultant meringue mixture over the filling, ensuring that the filling is completely covered.
Return the tart to the oven and cook for 20 minutes, or until the top of the meringue is lightly browned.
Set aside on a wire rack to cool slightly then cut into slices and serve either on its own, or with cream or ice cream.
