lemon meringue

Updated: May 16, 2020



125g butter

2 tbsp caster sugar

1 1/2 cups plain flour

1 tablespoon cold water

1 egg yolk

lemon filling

4 whole eggs + 1 yolk

4 lemons

250ml cream

zest of one lemon

1/2 cup caster sugar


5 egg whites

250g caster sugar

1 tsp cornflour

1 tsp white vinegar


preheat oven to 180 degrees

line and grease a 28cm tart tin

combine flour, sugar and butter in a food processor and mix until it resembles bread crumbs. while blending add the egg yolks and cold water until the mixture begins to come together. press the dough into a ball, wrap in cling film and refrigerate for 30 minutes

roll out the dough to roughly 3mm thick then place into the tart tin and cut away any excess. prick the bottom of the base a few times with a fork. cover the dough with baking paper and add baking weights such a dry rice or baking beads. blind bake for 15 minutes

carefully remove paper and weights and bake for a further 10-12 minutes until the pastry is starting to go golden. allow to cool

in a mixing bowl add the eggs, egg yolk, sugar, lemon juice and cream and whisk together. strain the mixture through a sieve then add the lemon zest

pour the lemon mixture into the tart shell and bake for a further 30 minutes or until set

for the meringue, whisk egg whites in the blender until soft peaks form. slowly add the sugar tablespoon by tablespoon allowing each to dissolve before adding the next spoonful. add the cornflour and vinegar and mix until combined

spoon the meringue mixture over the lemon tart in big dollops then use the back of a spoon to create peaks

use a butane torch over the meringue to caramelise