There’s something about the bittersweet nature of this tart that is both comforting and shocking at the same time. It’s what makes it a familiar favourite.
I have a distinctive feel for the bittersweet right now. After 13 years, our school life at this house is over. Gone are the nights, of coming home from a long day, to homework and assignments. Never be fooled into thinking that you won’t become involved in some way. After all, we don’t want our children to struggle along unassisted, do we? …….but what the hell are ” expected outcomes” and how do I get my poor clueless son to produce the unexpected and get a decent mark.There were nights I’d have to have at least two glasses of Mummies special juice to get through the work load
No more uniforms to hang ( so the creases would drop out), no more…come inside now Skater don’t you have homework? or why the hell are you still playing that game for there’s school tomorrow, go to bed! All sweet….
But Skater is no longer my cuddly little boy who thinks I’m funny and smart…asking me a million questions and hanging on each word. Like the one when he was 3…. “Mummy, when you grow up and I grow up, we can buy two matching red vans and drive around together”
This almost makes me cry, as much as the fact that now he has the word (including the last one) and he knows all the answers. Oh so Bitter………..
In its place is a young man who now listens to another woman’s voice, who barely has time to be home and who can now look after himself. My job here is done. I think I did it well, but only time will tell.
And so a bittersweet tart to match the mood.
I have made this tart from lemon curd that was left over from something else. However the recipe is below. The meringue is quite unusual, while it is light as a feather it will not weep due to the addition of cornflour, I love this meringue. Give it a try.
Lemon Meringue Tart
Note this tart uses a pre-made pastry case. If you’d like a recipe look here
1 square or round cooked pastry case. approx 20 cm
- 6 eggs
- 250 unsalted butter (1/2 lb)
- 250 gm caster sugar (1/2 lb)
- 250 ml lemon juice (1 cup)
- zest of 1 lemon
- 125ml (1/2 cup of water)
- 10 Tablespoons caster sugar
- 3 teaspoons cornflour
- 3 egg whites
- pinch of cream of tartar or a drop of vinegar
- Lemon curd is best used chilled. Make this first and chill or put into the freezer while you make the tart case
- Put all the ingredients for the curd in a bowl over a double boiler. Using a whisk stir until it becomes hot and thickens. It will look smooth and emulsified and will be medium thickness. Once chilled it will thicken a lot.
- Spoon the chilled curd into the cooked golden brown tart case and put into the oven at 180 degrees(350F) The curd will bubble and cook. Approximately 20 minutes. Take out of the oven and set aside while you make the meringue
- Mix the water cornflour and 2 Tablespoons of the sugar in a saucepan and stir till it thickens and bubbles. Remove from the heat and set aside. Beat the whites till just starting to froth and get thick then start to add the sugar 1 spoon at a time. Add the cornflour mixture alternatively beating well all the time. Spoon or pipe onto the top of the tart. Put into the oven to bake until golden and just set
Microformatting by hRecipe.
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