by Paulinemom

Created on: August 30, 2008

What could be a nicer pudding to end a meal than a fluffy lemon meringue tart? Ok it does take a little time in making, but it is so much worth the effort.

INGREDIENTS:

100 g butter, softened, unsalted
50 g icing sugar
1 egg yolk
180 g plain flour
1 zest of unwaxed lemon
4 unwaxed lemons
4 large eggs
125 g unsalted butter
230 g sugar
1 pinch(es) salt

METHOD:

PASTRY...

combine butter, icing sugar, egg yolk, lemon zest, 1 pinch of salt and flour, knead until smooth. Wrap with cling film and refrigerate for 1 hour.

Preheat the oven to 210C (fan oven 190 degrees). Grease a 24 cm fluted loose-bottomed tin and place on a baking tray. Roll the pastry to an approximately 28 cm circle and transfer to tin, trim off the edges. Line the pastry case with greaseproof and fill with baking beans and blind bake for 15 minutes. Remove greaseproof paper and baking beans, return the pastry tin to the oven and bake for another 5-10 minutes until golden brown.

FILLING...

Melt the butter in a saucepan; add 4 egg yolks, 150 g of sugar, zest of 3 lemons and the juice of 4 lemons. Heat over medium temperature for 5-8 minutes until everything thickens. Transfer to a bowl and leave to cool.

MERINGUE...

Place the 4 egg whites, with a pinch of salt, in a large clean bowl and, using an electric whisk on a low speed, begin whisking. Continue for about 2 minutes until the whites are foamy, then switch the speed up to medium and carry on whisking until the egg whites reach the stiff peak stage. Next, whisk the remaining 80 g of sugar in on high speed, one tbsp at a time, until you have a stiff and glossy mixture.

Tip the lemon filling into the pastry case and spoon the meringue mixture evenly over it.
Return into the oven and bake for 10-15 minutes until the meringue is golden brown. Remove from oven and serve slightly cooled down.

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