Lemon Meringue Tart : Life's bittersweet
This is a deep and lemony tart with a rather unusual meringue.
It is best if you make the lemon curd before so it has time to thicken and chill
- 6 whole eggs
- 250 gm butter unsalted
- 250 gm caster sugar
- 250 ml lemon Juice 1 cup
- 1 lemon zest of 1
- 125 ml water 1/2 cup
- 150 gm sugar caster
- 3 teaspoons cornflour
- 3 whole egg whites
- 1 pinch cream of tartar or a drop of vinegar
- 20 cm tart case cooked till golden
Oven 180 F / 350 F
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 C (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