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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 teaspoons salt; 0.5 cups 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 cups boiling water; 2 egg whites; 1 pinch salt; 0.333 cups caster sugar

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Difficulty:	moderate
Preparation:	90 min
Ready in:	150 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	678 kcal	(34%)
Protein	8 g	(16%)
Fat	25 g	(31%)
Carbohydrates	108 g	(42%)
Added Sugar	67 g	(74%)
Roughage	1 g	(3%)
Vitamin A	222.28 µg	(28%)
Vitamin D	0 µg	(0%)
Vitamin E	0.9 mg	(8%)
Vitamin B1	0.38 mg	(35%)
Vitamin B2	0.35 mg	(25%)
Niacin	4.34 mg	(27%)
Vitamin B6	0.04 mg	(3%)
Folate	91.55 µg	(46%)
Pantothenic Acid	0.4 mg	(7%)
Biotin	3.68 µg	(7%)
Vitamin B12	0.19 µg	(8%)
Vitamin C	15 mg	(19%)
Potassium	86.34 mg	(4%)
Calcium	33.34 mg	(4%)
Magnesium	13.69 mg	(4%)
Iron	2.56 mg	(18%)
Iodine	15.58 µg	(10%)
Zinc	0.5 mg	(5%)
Saturates	15 g
Uric Acid	0 g
Cholesterol	114.22 mg

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Ingredients

For servings

For the pastry

1 ½ cups	All purpose flour
½ teaspoons	salt
½ cups	butter
2 tablespoons	water

For the filling

1 cup	superfine caster sugar
2	unwaxed lemons finely grated zest and juice
1	egg yolks beaten
1 tablespoon	Corn starch mixed with a little milk
¾ cups	boiling water

For the meringue topping

2	egg whites
1 pinch	salt
⅓ cups	caster sugar

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Lemon Tarts with Meringue

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60 min.

moderate

Directions

1 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.

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

3 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.

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

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

6 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.

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

8 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.

9 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.

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