Name: Simply the best lemon meringue tart
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: serving
Cuisine: Bake
Ingredients: 150 g flour cake; 2 ml salt; 80 g butter cubed; 45 ml water ice-cold; 2 condensed milk tinned; 2 lemon zest only; 250 ml lemon juice fresh; 4 eggs just the yolks; 4 eggs white; 250 ml castor sugar

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Ingredients (10)

PASTRY CASE:

150 g	flour — cake
2 ml	salt
80 g	butter — cubed
45 ml	water — ice-cold

FILLING:

2	condensed milk — tinned
2	lemon — zest only
250 ml	lemon juice — fresh
4	eggs — just the yolks

MERINGUE:

4	eggs — white
250 ml	castor sugar

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Method:

Oven Temperature: 200°C and 180°C

Pastry

Sift the flour and salt into a mixing bowl and rub in the butter until the dry ingredients reach the consistency of breadcrumbs. Add just enough ice-cold water to form a dough. Avoid handling the dough too much: knead until just mixed and roll out on a floured surface. Line a 22cm springform flan tin with the dough, prick with a fork and place in the freezer for 10 to 15 minutes. Preheat oven.
Blind-bake for 10 to 12 minutes. Remove the baking paper and beans and bake for another 5 minutes or until crisp and golden in colour.
Filling

Beat the condensed milk, lemon juice and lemon rind until slightly thickened. Beat in the egg whites and turn into the pastry case.

Meringue

Beat egg whites until points form then add the sugar, spoon by spoon, beating until thick and glossy and all the sugar has been added. Spread over the filling in the pastry case and bake in a preheated oven at 180ºC for about 40 minutes.

Text and image: Home

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