Name: Lemon meringue tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 1 sheet frozen sweet shortcrust pastry, thawed; 1 cup water; 1/2 cup lemon juice; 1/2 cup sugar; 1/4 cup cornflour, plus; 1 teaspoon extra; 2 tablespoon plain flour; 2 egg yolks; 30 gram butter; 1 lemon, finely grated zest; Meringue; 3 egg whites; 1/2 cup caster sugar; 1 teaspoon vinegar or lemon juice; whipped cream, to serve

Lemon meringue tart

The brilliant combination of a zesty, cream filling with a soft, fluffy sweet meringue topping is what makes this particular tart so special. Serve with a dollop of whipped cream to accompany this delicious dessert.

Serves 8

Prep

20M

Cook

30M

Total

50M

Ingredients

1 sheet frozen sweet shortcrust pastry, thawed

1 cup water

1/2 cup lemon juice

1/2 cup sugar

1/4 cup cornflour, plus

1 teaspoon extra

2 tablespoon plain flour

2 egg yolks

30 gram butter

1 lemon, finely grated zest

Meringue

3 egg whites

1/2 cup caster sugar

1 teaspoon vinegar or lemon juice

whipped cream, to serve

Method

1.Preheat oven to hot, 200°C (180°C fan-forced).

2.Ease pastry into a 23cm pie plate (or flan pan with removable base), trimming edges. Fill with scrunched foil. Bake shell blind 10 minutes. Remove foil. Bake further 5 minutes, until golden.

3.In a medium saucepan, combine water, lemon juice, sugar and flours. Stir to combine. Bring to the boil on high, stirring constantly, until mixture thickens. Reduce heat to low. Simmer 3 minutes.

4.Beat yolks, butter and zest into lemon mixture. Cool slightly. Pour into pastry case. Chill 20 minutes, until firm.

5.To make meringue: in a clean bowl, using an electric mixer, beat egg whites until soft peaks form. Add sugar, one tablespoon at a time, beating until it dissolves and foam is stiff, thick and glossy. Beat in vinegar.

6.Sprinkle extra cornflour over lemon filling. Spoon meringue on top. Bake 5-10 minutes, until lightly browned. Serve with cream.

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