Lemon Tart with Meringue Topping

Name: Lemon Tart with Meringue Topping
Total time: 2 h 30 min
Yield: 4
Ingredients: 1.5 cups all-purpose flour; 0.5 teaspoon salt; 0.5 cup butter; 2 tablespoons water; 1 cup superfine caster sugar; 2 unwaxed lemons (finely grated zest and juice); 1 egg yolk (beaten); 1 tablespoon Corn starch (mixed with a little milk); 0.75 cup boiling water; 2 egg whites; 1 pinch salt; 0.333 cup caster sugar

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

moderate

Difficulty

Preparation:

1 hr 30 min.

Preparation

ready in 2 h. 30 min.

Ready in

Calories:

678

calories

Calories

How many calories can I eat?

Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	678 kcal	(32 %)
Protein	8.04 g	(8 %)
Fat	24.78 g	(21 %)
Carbohydrates	108.03 g	(72 %)
Sugar added	67.05 g	(268 %)
Roughage	1 g	(3 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	222.28 mg	(27,785 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.9 mg	(8 %)
Vitamin B₁	0.38 mg	(38 %)
Vitamin B₂	0.35 mg	(32 %)
Niacin	4.34 mg	(36 %)
Vitamin B₆	0.04 mg	(3 %)
Folate	91.55 μg	(31 %)
Pantothenic acid	0.4 mg	(7 %)
Biotin	3.68 μg	(8 %)
Vitamin B₁₂	0.19 μg	(6 %)
Vitamin C	15 mg	(16 %)
Potassium	86.34 mg	(2 %)
Calcium	33.34 mg	(3 %)
Magnesium	13.69 mg	(5 %)
Iron	2.56 mg	(17 %)
Iodine	15.58 μg	(8 %)
Zinc	0.5 mg	(6 %)
Saturated fatty acids	14.81 g
Cholesterol	114.22 mg

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

For the pastry: 1 ½ cups
all-purpose flour; ½ teaspoon
salt; ½ cup
butter; 2 tablespoons
water

For the filling: 1 cup
superfine caster sugar; 2
unwaxed lemons (finely grated zest and juice); 1
egg yolk (beaten); 1 tablespoon
Corn starch (mixed with a little milk); ¾ cup
boiling water

For the meringue topping: 2
egg whites; 1 pinch
salt; 0.333 cup
caster sugar

How healthy are the main ingredients?

salt lemon salt

print shopping list

Preparation steps

For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water). Roll the dough into a ball, then wrap in clingfilm and chill for 1 hour.

Preheat the oven to 200°C (180° fan) 400°F gas 6. Grease a pie dish.

Roll out the dough on a floured work surface and line the dish. Prick the base of the pastry case several times with a fork. Cover the pastry with a sheet of non-stick baking paper and fill it with rice or dried beans. Bake for 15 minutes, until the pastry is pale golden. Remove from the oven and remove the beans and paper.

Reduce the oven temperature to 150°C (130° fan) 300°F gas 2.

For the filling: put the sugar and the lemon zest and juice into a pan.

Mix the egg yolk with the cornflour mixture, then add to the pan with the boiling water. Bring to a boil, stirring, then simmer over a low heat, stirring constantly, until thickened. Remove from the heat and allow to cool.

Pour the cooled filling into the pastry case in the dish.

For the meringue topping: whisk the egg whites until firm peaks form. Whisk in 1 tablespoon of sugar, then add the remaining sugar, 1 tablespoon at a time, whisking constantly until stiff and shiny.

Spread the meringue topping over the pie filling and bake for 45-50 minutes, until the meringue is light golden and crisp on the outside, but soft underneath. Serve warm or cold.