Lemon Meringue Tart

The Lemon Meringue Tart, also known as Lemon Meringue Pie, is a classic of pastry making that combines the acidity of lemon with the sweetness of meringue. Here is the recipe:

Ingredients

For the shortcrust pastry:

• 250g 00 flour
• 125g cold butter, cubed
• 125g icing sugar
• 1 large egg
• Grated zest of 1 lemon

For the lemon cream:

• 150g sugar
• 2 large lemons (juice and grated zest)
• 4 egg yolks
• 40g corn starch (cornflour)
• 250ml water
• 30g butter

For the meringue:

• 4 egg whites
• 200g granulated sugar
• 1 pinch of salt

Preparation

Shortcrust pastry:

1. Mix the flour with the icing sugar and lemon zest. Add the butter and work the mixture until a sandy dough forms.
2. Incorporate the egg and quickly knead until a ball forms.
3. Wrap the dough in cling film and let it rest in the fridge for at least 30 minutes.
4. Roll out the shortcrust pastry into a tart tin and prick it with a fork.
5. Pre-bake the base in a preheated oven at 180 °C for about 15 minutes or until lightly golden. Remove from the oven and let cool.

Lemon cream:

1. In a saucepan, mix the sugar with the corn starch and lemon zest.
2. Add the water and lemon juice and cook over medium heat, stirring constantly until the mixture begins to thicken.
3. In a bowl, beat the egg yolks and add them to the mixture in the saucepan, stirring continuously.
4. Continue cooking for 3-5 minutes, then remove from the heat and stir in the butter.
5. Pour the lemon cream over the shortcrust base and let cool completely.

Meringue:

1. Whip the egg whites with a pinch of salt until foamy.
2. Add the sugar a little at a time, continuing to whip until a smooth and glossy meringue forms.
3. Spread the meringue over the lemon cream, forming peaks with the back of a spoon.
4. Bake the tart at 120 °C for about 25 minutes or until the meringue is lightly golden.

Once removed from the oven, let the tart cool before serving.

Fun Fact

The Lemon Meringue Tart is loved for its contrast between the tartness of lemon and the sweetness of the meringue. It is a dessert that requires a bit of work, but the final result is extremely rewarding. In some Italian variations, the lemon cream can be enriched with a touch of liqueur, such as limoncello, to intensify its flavour.