梅 — Mei Kitchen
Mei Kitchen
by Pamela Lim · 廖秀梅

Lemon Meringue Tart

lemon meringue pie

My daughter has been asking for a lemon meringue pie forever, so I decided to make one tonight, to test a new sweet lining dough. Also to prepare some desserts for the boys to bring to school tomorrow.

There are basically three components to this pie: the crust, the lemon curd and then the meringue. I chose to make the crust with the sugar:butter:flour of 1:2:3. I thought it is an easy ratio to remember. And it turned out much richer and crumbier than the standard 1:2:4 that are used in most pastry recipes.  Love it!

I used a corn starch  base for the lemon curd, which give it a bit of a smell that I do not like, so perhaps I will skip the corn starch in future.

Recipe

Lemon Meringue Tart

Prep
0 min
Cook
0 min
Total
0 min
Serves
0

Ingredients

Short crust pastry
  • 70 gSugar
  • 140 gButter, chilled and cut into cubes
  • 210 gFlour
  • 1Egg yolk
Lemon curd
  • 175 gLemon juice
  • 2Eggs
  • 2Egg yolks
  • 1 TbspCorn starch
  • 100 gsugar
Meringue
  • 2Egg whites
  • 100 gCaster Sugar

Method

  1. Tart crust
  2. 01
    Put the sugar, flour and butter into a blender and blitz for 30 seconds until mixture resembles bread crumbs.
  3. 02
    Add the egg and blend till the dough comes together. Do not overblend.
  4. 03
    Refrigerate the dough for about 20 minutes.
  5. 04
    Make the lemon curd and when done, blind cook the pastry.
  6. Baking the Tarts
  7. 05
    Preheat oven at 190 degrees Celsius.
  8. 06
    Divide the dough into 12 flat circles.
  9. 07
    Line each pastry case, and put another identical pastry case over each case that is lined with the dough.
  10. 08
    Bake upside down for 15-20 minutes or until golden brown.
  11. Lemon Curd
  12. 09
    Whip all the ingredients over a medium heat water bath until the mixture starts to boil. Set aside.
  13. 10
    I used the Thermomix on Speed 3 and Heat 100 degrees Celsius.
  14. Meringue
  15. 11
    Whip egg whites with sugar until stiff peak.
  16. Assemble Tarts
  17. 12
    Pipe the lemon curd into the pastry case.
  18. 13
    Using a star nozzle, pipe the meringue on top of the lemon curd.
  19. 14
    Use a blow torch to brown the meringue.
  20. 15
    Serve with a dollop of ice-cream.
PastrySnacks