Citrus Tart with Meringue Topping
ready in 1 hr 55 min.
- For the pastry
- 1.333 cups flour
- ¼ cup sugar
- 1 tablespoon Vanilla sugar
- ⅔ cup cold butter (chopped)
- 1 egg
- Fat (to grease the pie dish)
- Legume (for blind baking)
- For the filling
- 5 egg yolks
- 1 tablespoon Corn starch
- 5 tablespoons cream (at least 30% fat)
- ¾ cup powdered sugar
- ¼ cup lemon juice
- 1 teaspoon grated lemon zest
- 3 egg whites
To make the drink, place the lemons and the ginger into a container and fill up with 800 ml water. Leave to steep.
To make the pastry, pile the flour on the work surface and stir in the sugar, vanilla sugar and a pinch of salt. Create a well in the middle and place the butter around the well. Crack the egg into the well and chop all the ingredients up together so that breadcrumbs are formed. Quickly knead into a ball, wrap in cling film and chill for 30 minutes.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a pie dish.
Roll out the pastry on a floured work surface slightly larger than the size of the pie dish. Place the pastry in the prepared dish creating an edge all the way round. Cover with baking paper, weigh down with legumes and bake for around 10 min. Remove the baking paper and the legumes and leave to cool.
Reduce the oven temperature to 150°C (130°C in a fan oven), 300°F, gas 2.
To make the topping, mix together the egg yolks, cornflour, cream and 50 g icing sugar in a bain-marie. Stir in the lemon juice and zest.
Beat the egg whites until stiff, gradually adding the remaining icing sugar. Carefully fold the egg white mixture into the egg yolk mixture and spread the onto the pastry. Bake the pie for a further 25-30 min.
Turn up the oven to 240°C (220°C in a fan oven), 475°F, gas 9.
To make the meringue topping beat the egg whites and the lime juice until very stiff. Gradually add the icing sugar and then spread the mixture on top of the pie creating peaks. Return to the hot oven for as long as it takes for the peaks to brown.
Leave to cool and serve with the drink.