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Lemon Meringue Tart

  • Difficulty

    easy

  • Serves

    1

  • Preparation time

    2h 10min

  • Total time

    2h 35min

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Ingredients

  • sugar
    200g
  • almond powder
    50g
  • unsalted butter, cut in pieces
    300g
  • flour
    340g
  • eggs
    6
  • salt
    2 pinches
  • vanilla extract
    1teaspoon
  • lemon juice
    100g

Preparation

  • step 1

    Place sugar into mixing bowl.

  • step 2

    Press control knob and grind 10 sec/speed 9. Scrape down sides of mixing bowl with scraper.

  • step 3

    Add butter, flour, egg, salt and vanilla extract into mixing bowl.

  • step 4

    Add almond powder into mixing bowl.

  • step 5

    Press control knob and mix 30 sec/speed 6.

  • step 6

    Remove pastry dough from mixing bowl, form into a flattened ball and wrap in cling film. Refrigerate for 1 hour.

  • step 7

    Preheat oven to 180°C. Roll out half of the pastry between 2 sheets of baking paper to a thickness of 4 mm.

  • step 8

    Line the tart tin with dough and prick pastry using a fork to avoid air bubbles

  • step 9

    Line pastry with baking paper and beans and blind bake for 15 minutes (180°C)

  • step 10

    Remove baking paper and baking beans and bake for a further 5-10 minutes or until golden brown. Then adjust the oven to 160°C.

  • step 11

    Place sugar into mixing bowl.

  • step 12

    Press control knob and grind 10 sec/speed 9. Scrape down sides of mixing bowl with scraper.

  • step 13

    Add egg, egg yolks and lemon juice into mixing bowl.

  • step 14

    Press control knob and heat 12 mins/70°C/speed 2.

  • step 15

    Add butter into mixing bowl.

  • step 16

    Press control knob and mix 15 sec/speed 4. Transfer the mixture into a bowl. Clean and dry mixinng bowl thoroughly.

  • step 17

    Pour the mixture into pastry case and distribute evenly using scraper. Bake for 10 minutes (160°C).

  • step 18

    Place sugar into cleaned mixing bowl.

  • step 19

    Press control knob and grind 10 sec/speed 9. Scrape down sides of mixing bowl with scraper.

  • step 20

    Insert Whisk into mixing bowl.

  • step 21

    Add egg whites and salt into mixing bowl.

  • step 22

    Press control knob and whisk 5 mins/50°C/speed 4. Remove Whisk and spread meringue over hot lemon tart.

  • step 23

    Make sure meringue touches all edges of the pastry, leaving no gap between filling and tart crust.

  • step 24

    Bake for 10 mins (160°C). Turn off oven and leave door ajar for 30 mins to cool gradually then cool a further 30 mins on cooling rack.

  • step 25

    Serve either at room temperature or chilled.

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