Sunday, 14 March 2010

Lemon Meringue Tart

Lemon tart_2


For the pastry:
100g unsalted butter
50g sugar
1 egg
200g Flour
Pinch of salt

For the curd:
3-4 eggs
2-3 lemons (juice and zest)
150g sugar
50g unsalted butter

For the meringue:
2 egg whites
75g sugar

The recipe is for 6-8 mini tarts.
Heat oven to 200°C/Gas 5. In a mixer beat the butter until softened and add the sugar and continue until blended. Sift in the flour and add salt and mix just until it forms a ball. Don't overwork the pastry. Cover the dough ball with plastic wrap and refrigerate for about 30 minutes. For the lemon curd whisk together the eggs, sugar, and lemon juice over a water bath until blended. Cook while whisking constantly for about 10 min until it thickens. Remove from heat and add lemon zest and the butter, into small pieces and whisk into the mixture until the butter has melted. On a lightly floured surface, roll out the pastry and lay in the tart shells. Prick the bottom of the dough and blind bake for 5-7 min. Then fill with lemon curd and bake for another 5-7 min. Prepare the meringue by beating the egg whites with a mixer until foamy. When soft peaks form gradually add the sugar and continue to whip until stiff. Place dollops of the meringue over the hot lemon curd and return the tart to the oven and bake for about 5-7 min or until the meringue has nicely browned.

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