This is an amazingly quick and delicious recipe. Using lemon curd means this is done quickly and your friends and family will be impressed! When making the pastry the less handling the better to get the crumbly texture required. You can also consider buying the tart cases if you wanted to cut prep time even more.
Tip: When making the meringue ensure the bowl is completely clean and dry or it will not work.
500g Plain flour
100g Icing sugar
250g Unsalted butter
2 Large (free-range is recommended) eggs
5 Egg whites only
15ml Cap of white vinegar
2 cups Caster sugar
500g Lemon curd (You can use a little less or more depending how much meringue you would like.)
Firstly make the pastry….
- 1. Sieve the flour and the icing sugar into a bowl and combine.
- 2. Cut the butter into cubes and work it into the flour with your fingertips until you have a breadcrumb type texture and look.
3. Add the eggs to the flour and sugar and work it together until you have a ball of dough. If it’s a little dry add a touch of milk or water.
- 4. Flour your work surface and place the dough on top. Pat it together and wrap it in glad wrap and put it into the fridge to rest for at least half an hour.
- 5. At this point you could use the resting time to make the meringue but we’ll continue the recipe for the pastry first.
- 6. Once rested, roll out onto a lightly floured surface to 2mm thick.
- 7. Lightly grease your tart mould and lay it on top of the pastry face down. Cut out the pastry larger than the mould and turn the whole thing so it goes into the mould.
- 8. Press the pastry to the top of the mould with your fingers and even it out at the top. Prick the base with a fork.
- 9. Line the pastry with baking paper and fill with baking beans or rice and blind bake the pastry at 220°C for 15 minutes. Then remove the baking paper and beans and cook for a further 5-10 minutes.
- 10.Cool the pastry and fill with the Lemon curd.
For the meringue….
- 1. In a clean and dry bowl and preferably with an electric whisk, whip the egg whites until soft peaks.
- 2. VERY slowly (tablespoon at a time) add the sugar and continue whisking and adding until you should have a stiff, sweet, glossy and silky white mixture.
- 3. Now you can simply spoon the meringue on or get a piping bag with star nozzle (nozzle not vital) and carefully pipe the mixture onto the lemon curd.
- 4. Finally if you have a blow torch/crème brulee torch it’ll be easier, blow torch the whole top of the meringue until golden brown or quickly throw it in the oven until the same colour is achieved. NOTE: The blow torch instantly browns so be careful not to burn them. Practice if you can by piping a bit of meringue onto a plate.