The Lemon Meringue Tart
Pastry
Ingredients:
210g GF plain flour
1g salt
80g Unsalted butter, cold cubes
55g (1) egg
70g icing sugar
Method:
Crumb butter, salt, flour. Add egg and icing sugar, combine to form the pastry. Flatten, wrap and Refrigerate 1 hour. Roll out to 2mm thickness. Cut 10cm diameter rings, line egg rings, prick bases and blind bake 160C 10-12mins.
Lemon Curd
Ingredients:
185g Lemon Juice
200g Caster Sugar
250g (5) eggs
100g Unsalted butter
Method:
Boil lemon juice and sugar. Pour over eggs slowly while whisking, return to pan. Heat, constantly stirring until thick. Off heat use a stick blender to emulsify the butter into the lemon curd.
Italian Meringue
Ingredients:
80g Water
250g Caster Sugar
100g Egg Whites
5g vanilla extract
Method:
Boil water and sugar on medium heat. Egg whites in stand mixer with whisk attached, when sugar starts boiling turn on the mixer to medium speed. Turn up the heat. When it reaches 118C remove from the heat and pour slowly into egg whites. Turn up to high speed and continue whisking until cool. Add Vanilla when it’s nearly done.
Final Assembly
Tart Shells
(Optional) 100g white chocolate, 50g cocoa butter
Lemon Curd
Italian Meringue
To keep tart shells crunchy for longer you can line them with chocolate. I recommend gently melting cocoa butter and white chocolate together and putting a thin coating into the baked tart shells before filling them with the lemon curd. Then I used a Wilton 125 nozzle to pipe the meringue and finished it off with a light touch from a kitchen blowtorch.