Lemon Meringue Tart

Fri, 24 November 2017

 Chef Adrian Martin whips up this tasty treat!

Ingredients

·        Plain flour, for dusting

·        375g of homemade shortcrust pastry

·        3 tablespoons cornflour

·        270g caster sugar

·        3 medium lemons

·        50g unsalted butter, cubed

·        3 free-range egg yolks

·        4 free-range egg whites

Instructions

1.     Preheat your oven to 190ºC/375ºF/gas 5. On a lightly floured surface, roll out the pastry to the thickness of a £1 coin. Carefully fold the pastry over your rolling pin, then drape it over a 23cm loose-bottom fluted flan tin.

2.     Press the pastry into the edges, being careful not to tear it. If the pastry does tear, patch it up with leftover bits, but be thorough – any cracks will spring leaks! Trim the pastry with a knife, then push it 1cm to 2cm up the sides of the tin to allow for shrinkage in the oven.

3.     Cover the base of the tart with heat-proof clingfilm, or baking parchment, and fill it with baking beans or uncooked rice. Blind bake in the oven for 10 to 12 minutes, or until the pastry is cooked.

4.     Remove the clingfilm and beans or rice, and return the tart shell to the oven for 4 to 5 minutes, or until it’s golden and biscuity. Take the tart shell back out of the oven, leave to cool, and reduce the oven temperature to 150ºC/300ºF/gas 2.

5.     Make the lemon curd by placing everything into a bowl and whisk over a ban Marie until thick. Spoon the curd filling into the pastry case, and spread it out evenly. Leave to cool for at least 30 minutes in the fridge (the longer the better), so the meringue won’t slip around when you spoon it over the top.

6.     Now, make the meringue. In a spotlessly clean bowl, whisk the egg whites for 1 minute, or until thickened. Begin adding the rest of the sugar a little at a time, whisking each addition well, until you have a thick, glossy meringue.

7.     Use 2 tablespoons to blob the meringue over the cooled curd, making peaks as you go or pipe it like I have done in the photo. Grill for 4/4 minutes, or until golden and set. Or if you have a blow torch and have fun. Tuck in and enjoy.