Lemon Meringue Tart
A classic recipe for easy lemon meringue tart.
Lemon Meringue Tart A classic recipe for easy lemon meringue tart. |
| Servings | Prep Time |
| 6people | 10minutes |
| Cook Time | Passive Time |
| 35minutes | 5 minutes |
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Ingredients
Sweet Crust Pastry
- 125gr buttersoftened
- 1cup sugar
- 1large egg
- 2cups flour
- 2 teaspoons baking powder
Filling
- 1tin sweetened condensed milk
- 3 egg yolks
- 2lemons juice retainedzest retained
Meringue
- 3 egg whites
- 100 gr castor sugar
Instructions
Sweet Crust Pastry
- In a large mixing bowl add the butter, sugar and egg. Mix well with wooden spoon.
- Add the flour and baking powder and mix well using your hands until incorporated.
- Now roll the dough into a log and cut discs to freeze until use.
- For use, simply press the bottom of a round pie dish with pastry dough and prick the whole bottom with a fork.
- Bake in a preheated oven at 180 degrees for 15 – 20 minutes until golden brown. Set aside to cool.
Filling
- In a large mixing bowl, mix the condensed milk, egg yolks, lemon juice and rind together until incorporated. Set aside.
- Once the baked sweet crust pastry has cooled, fill it with the condensed milk/lemon filling. Set aside.
Meringue
- In an electric mixer, beat the egg whites until frothy, not completely stiff.
- Gradually, add little by little castor sugar to the egg whites beating on high speed.
- Beat for another 4 minutes until the meringue is stiff and glossy.
- Once ready, scoop and spread the glossy meringue over the filling or use a piping bag if you wish.
- Bake for 20 minutes on 180 degrees Celsius.