Lemon Meringue Tart

If you’ve stopped by the cafe lately you might have noticed this delicious morsel as one of our specials. This tart features a zesty lemon filling that brings a refreshing brightness to your palate, making it a perfect treat for a sunny spring afternoon. The buttery shortcrust provides a crisp, flaky base that perfectly complements the tartness of the lemon, while the smooth meringue topping adds a touch of sweetness. This recipe makes a 24-inch tart case, or approximately 12 smaller tart cases.

WHAT YOU’LL NEED

Shortcrust:

210g flour

10g caster sugar

145g cold Schulz Organic butter, cubed

40g cold water

Filling:

200g fresh lemon juice

240g caster sugar

4 eggs

200g Schulz Organic Pure Cream

Meringue:

3 egg whites

Pinch of salt

200g sugar

45g water

Method

Shortcrust:

  1. In a food processor, combine flour, sugar, and butter. Blitz until the mixture resembles sand.

  2. Gradually add cold water until combined. Wrap in cling film and chill for 1 hour.

  3. Roll the pastry to be 4 cm larger in diameter than the tin. Line the tin, pressing the pastry into the corners. Poke with a fork and freeze for 30 minutes.

  4. Preheat the oven to 170°C. Line the frozen pastry with baking paper and fill with pie weights or dried beans. Place on a rimmed baking sheet and bake for 20 minutes.

  5. Remove the baking paper and weights, and return to the oven. Bake until golden brown, about 15-20 minutes more. Let the crust cool completely.

Filling:

  1. In a medium bowl, mix all filling ingredients and strain through a sieve.

  2. Pour into the cooled tart shell. Reduce oven temperature to 130°C and bake for 30 minutes, or until set but still slightly wobbly in the center.

Meringue:

  1. In a saucepan, combine sugar and water. Bring to a boil over medium heat.

  2. When the syrup reaches 115°C, begin whipping the egg whites and salt.

  3. When the syrup reaches 118°C, remove from heat and slowly drizzle over the egg whites while continuing to whip until soft peaks form.

  4. Decorate the tart with meringue and caramelize carefully with a blowtorch.

Enjoy your tart!