Lemon meringue tart

Wusthof
10 servings Prep: 20 mins, Cooking: 1 hr, Chill/rest/proof: 24 hrs
Rate this recipe
With each indulgent bite, the contrasting elements dance in perfect harmony on your palate — the zing of lemon, the embrace of the curd's silkiness, and the airy sweetness of the toasted meringue.

By Bianca Jones September 01 2023
3
SHARES
1.7k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (11)

Crust
1 roll frozen short crust pastry — thawed
Lemon filling
2 tins condensed milk
8 egg yolks
1 cup fresh lemon juice
2 tbsp lemon zest
1 pinch salt
Meringue
4 egg whites
1/2 cup sugar
1 pinch salt
1 tsp vanilla essence
1 tsp fresh lemon juice
Tap for ingredients
Tap for ingredients

Method:

Preheat an oven to 180°C.

Prepare the crust

Ensure the frozen shortcrust pastry has defrosted and roll out into a large circle. Place it in a 20cm round pie or cake tin. Trim and crimp the edges as desired. Refrigerate for 20 minutes while you make the filling.

Line the shortcrust pastry with a piece of baking paper and fill with dried beans, evenly distributing them around the pie dish. Pre-bake the crust for 10 minutes. Then carefully remove the beans and baking paper and bake for another 10 minutes, or until the pastry is lightly golden and cooked through.

Allow to cool slightly.

Prepare the lemon filling

Pour the sweetened condensed milk into a large mixing bowl and add the egg yolks, salt and lemon zest. Whisk to combine. Add the lemon juice and whisk vigorously until well combined and you no longer see any liquid. The lemon juice will thicken the condensed milk.

Pour the lemon filling into the prepared crust. Bake for 30 to 40 minutes. The lemon filling is done when the edges are set with a slightly jiggly in the center.

Remove from the oven and let it cool. Once cool, cover the pan and refrigerate until firm for at least 3 hours before serving. 5 to 6 hours or overnight is ideal, but you can chill for up to 2 days.

Make the meringue

Place the egg whites, sugar and salt into a heat-proof bowl. Set the bowl over a saucepan filled with simmering water. Make sure the bowl doesn’t touch the water.

Whisk continuously and heat until the egg whites have thinned and the sugar has dissolved.

Remove the meringue from the heat. Add the vanilla extract and lemon juice. Using a hand mixer, beat the meringue on high speed until white, fluffy, stiff, glossy peaks form.

Assemble

Add the meringue onto the prepared lemon filling. Use a spatula, distribute the meringue all over the top of the prepared lemon pie.

Use the back of a spoon to create some swirls and peaks, if desired.

Toast the meringue topping with a blow torch to caramelise the meringue or pop it under the grill for 1 – 2 minutes.

Serve immediately and enjoy.

Notes

200 g crushed biscuits and 1/4 cup butter can be used to make a crust if you don’t have shortcrust pastry on hand but make sure to skip the crust pre-baking steps.

This recipe makes an lemon meringue tart with a generous lemon curd filling, but the filling ingredients can easily be halved, if desired.

Wait to make the meringue and assemble just before serving.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.