Old Fashioned Lemon Meringue Tart
- Replies 9
I believe this is my Grandmother's Recipe which I have converted measurements.
Serves 10
Prep time 45 min plus chilling time
Cooking time 30min
Ingredients
PASTRY
1 3/4 cups (215g ) plain flour
1 tablespoon icing sugar
140g butter chilled and coarsely chopped
1 egg yolk
2 tablespoons chilled water
FILLING
1/2 cup cornflour
1 1/2 cups caster sugar
1/2 cup lemon juice
1 1/4 cups (310mls) water
2 teaspoon lemon rind finely grated
80g butter roughly chopped
3 eggs separated
METHOD
1. Rub flour, icing sugar and butter together with fingertips until crumbly. Add egg yolk and iced water. Mix until mixture comes together. Knead dough on a light floured surface , until smooth. Form into a ball and wrap in gladwrap and refrigerate for 30 min.
2. Grease a 24cm springform flan tin.
Roll pastry large enough to line tin. Using a rolling pin fold pastry into tin. Press pastry gently into base and sides of pan. Trim edges with a sharp knife .cover with plastic wrap and refrigerate for 30 minutes.
3. Preheat oven 200°C or 180°C fan-forced . Blind bake pastry from 15 min ( see below)
Remove paper and weights a bake for a further 10 min. Remove from oven and set aside to cool.
4. Combine cornflour and 1 cup caster sugar in a medium saucepan. Gradually stir in lemon juice and water and stir until smooth. Cook over high heat until mixture boils and thickens stirring continuously.
Reduce heat and simmer for 1 minute continue to stir.
Remove from heat and stir in rind and butter and quickly stir in egg yolks. Set aside to cool for 10 minutes.
5. Spoon filling into pastry case and spread evenly across base. Cover and refrigerate for 2 hours
6. Preheat oven 220 °C or 200 °C fan-forced
7. Beat egg whites with electric mixer until soft peaks form. Slowly add remaining sugar, beating until sugar dissolves and glossy peaks form.
8. Spread meringue mixture onto lemon filling. Bake for 5 minutes or until lightly brown on top
Becareful not to over cook
Serves 10
Prep time 45 min plus chilling time
Cooking time 30min
Ingredients
PASTRY
1 3/4 cups (215g ) plain flour
1 tablespoon icing sugar
140g butter chilled and coarsely chopped
1 egg yolk
2 tablespoons chilled water
FILLING
1/2 cup cornflour
1 1/2 cups caster sugar
1/2 cup lemon juice
1 1/4 cups (310mls) water
2 teaspoon lemon rind finely grated
80g butter roughly chopped
3 eggs separated
METHOD
1. Rub flour, icing sugar and butter together with fingertips until crumbly. Add egg yolk and iced water. Mix until mixture comes together. Knead dough on a light floured surface , until smooth. Form into a ball and wrap in gladwrap and refrigerate for 30 min.
2. Grease a 24cm springform flan tin.
Roll pastry large enough to line tin. Using a rolling pin fold pastry into tin. Press pastry gently into base and sides of pan. Trim edges with a sharp knife .cover with plastic wrap and refrigerate for 30 minutes.
3. Preheat oven 200°C or 180°C fan-forced . Blind bake pastry from 15 min ( see below)
Remove paper and weights a bake for a further 10 min. Remove from oven and set aside to cool.
4. Combine cornflour and 1 cup caster sugar in a medium saucepan. Gradually stir in lemon juice and water and stir until smooth. Cook over high heat until mixture boils and thickens stirring continuously.
Reduce heat and simmer for 1 minute continue to stir.
Remove from heat and stir in rind and butter and quickly stir in egg yolks. Set aside to cool for 10 minutes.
5. Spoon filling into pastry case and spread evenly across base. Cover and refrigerate for 2 hours
6. Preheat oven 220 °C or 200 °C fan-forced
7. Beat egg whites with electric mixer until soft peaks form. Slowly add remaining sugar, beating until sugar dissolves and glossy peaks form.
8. Spread meringue mixture onto lemon filling. Bake for 5 minutes or until lightly brown on top
Becareful not to over cook
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I love lemon desserts.
