Lemon Meringue Tart

Happy National Pancake Day! I know, there’s no pancake in this post. But you know what! I am so bad in remembering days other than a few birthdays and some important dates that I am making it a a point to be a bit more aware and alert this year. Actually, I did forget again but thanks to Instagram and social media I’ve been seeing mouthwatering pancakes all morning. I craved pancakes and thought I should make some. But there was this lemon meringue tart in the fridge along with chocolate cake, a no-churn ice cream in the freezer and a panna cotta duo in the making. There’s too much going on so pancakes are on hold at the moment. Let’s eat lemon meringue tart!

I was going through my recipe archives when I realized I haven’t shared the Lemon Meringue Tart recipe that I make so often, especially for picnics and get-togethers. It makes a medium sized tart, so easy to move around with, simple to make and I’ve been making it since years. When I was trying my hand at tarts for the first time, I struggled to get the rolled pastry on to the tart pan. It would tear or just would not be enough to fit into the pan or sometimes the dough would be too hard to roll as I left it too long in the fridge. Out of frustration one day, I just lined the tart pan with the dough, pushing it onto the sides and base with my fingers instead of rolling it. And it worked! The pastry was crispy, flaky and perfect just as it would be if you followed the normal method of making the tart base. Today, I can make a decent tart but this one remains close to my heart.

I made a feeble attempt to pipe meringue hearts (it’s that week after all) on the filling that didn’t look great. During Christmas last year I had bought some wafer flowers to use on cupcakes. They were perfect for the tart. My fresh edible flower plants were gone much to my despair when I returned after the holiday. I love flowers with my desserts so until I get new plants, I guess I’ll have to make do with others options.

Lemon Meringue Tart
Serves 6-8

For the pastry
1 cup 150 g plain flour
1/4 cup, icing sugar mixture
100 g chilled butter, roughly chopped
1 egg yolk

For the filling
3 eggs
150 ml single cream/poring cream
1/4 cup castor sugar
2 tsps grated lemon zest
2 tbsp freshly squeezed lemon juice

For the meringue 
2 egg whites
pinch of salt
1/2 cup castor sugar

To make the pastry, process the flour, icing sugar and butter in a food processor until mixture resembles fine breadcrumbs. Add the egg yolk and process until mixture just comes together. Gently knead on a lightly floured surface until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 15 minutes to rest.

Roll the dough on a lightly floured surface to a 3 mm-thick disc. Line a 19 cm fluted tart pan with a removable base with the pastry. Trim edges. Place in the fridge for 30 minutes to rest

Meanwhile, to make the lemon filling, whisk the eggs, cream, sugar, lemon rind and juice together in a large bowl. Strain through a fine sieve.

Preheat oven to 200 degrees C (180 degrees C fan-forced). Place the tart pan on an baking tray. Line with baking paper and fill with pastry weights or dried rice or beans. Bake in preheated oven for 10 minutes. Remove paper and weights and bake for a further 10 minutes or until pastry is light golden. Remove from oven. Reduce oven to 150 degrees C.

Pour the lemon mixture into the pastry case. Bake for 20-25 minutes or until custard is almost set. Remove from oven. Set aside for 15 minutes to cool to room temperature. Place in the fridge for 30 minutes to chill.

Make the meringue: Use an electric beater to whisk egg whites and salt in a clean, dry bowl until soft peaks form. Gradually add caster sugar, a spoonful at a time, whisking constantly until thick and glossy. Spoon or pipe meringue on top of tart. Using a blowtorch, brown the meringue evenly. If using edible/sugar/wafer flowers decorate just before serving