Lemon Meringue Tart

Lemon Meringue Tart (Recipe adapted & modify from HHB)

Pastry Crust:

100g plain flour
30g caster sugar
40g butter
15g lightly beaten egg 

Lemon Curd fillings (Recipe adapted & modify from Quay Po Cooks)

4 egg yolks

90g castor sugar
90ml lemon juice

1 grated lemon zest
60g cup cold butter

Method:

1. Whisk egg yolks & sugar in a metal bowl placed on top of a saucepan over simmering water. Add in lemon juice & zest until combined & smooth.

2. Stir the mixture constantly with a spatula until it thickens. Remove from heat. Whisk in butter slowly. 

Meringue

3 egg whites

70g sugar

Method
1. In a clean mixing bowl, with an electric mixer, beat the egg whites until soft peaks form. Gradually add the sugar & continue to whip at the same time until stiff peaks form.

2. With a spatula, pile the tart surface with meringue. Shape the meringue into a tall dome & gently press down on the meringue to get rid of any air pockets. Make sure the edges are all covered with the meringue, leaving no filling exposed. Bake the tart in a pre-heated oven at 220degC for 5mins or until the meringue is lightly browned. Remove from oven & let cool.

 

   
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