Lemon Meringue Tart is a delicious combination of a sweet pastry crust, lemon curd filling, and airy meringue.
Fresh lemon juice and lemon rind make this pie’s filling tart and lovely. And when it’s poured into a waiting crust and topped with billows of meringue.
200gr castor sugar
2 large eggs
3x385gr cans condensed milk
Juice and zest of 3 lemons
4 large egg yolks
8 large egg whites
450gr castor sugar
To make the pastry, combine the butter and sugar in a blender and while it is still running, add the eggs, one at the time. Add the flour and blend until ir forms a dough. Refrigerate for at least 1 hour before using.
Preheat he oven to 180.C. Press the pastry into 20 tartlets tins (5cm – 7cm diameter), refrigerate for 30minutes, and then bake blind for 10minutes.
Meanwhile, make the lemon filling. Combine the condensed milk, lemon juice, lemon zest and egg yolks in a bowl and mix until well combined. Spoon the lemon mixture into the cooked tartlet shells and bake at 160.C for 20minutes. Allow to cool.
To make the meringue topping, place the egg whites and the sugar in the top of a double boiler and heat, stirring, until the mixture is just warm. Pour into a bowl and beato n high for 12minutes until soft peaks form. Scoop dollops of meringue onto the top of the cooked lemon mixture and Brown the top of the meringue on each tartlet lightly with a kitchen blowtorch.