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:
In a food processor, combine flour, sugar, and butter. Blitz until the mixture resembles sand.
Gradually add cold water until combined. Wrap in cling film and chill for 1 hour.
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.
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.
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:
In a medium bowl, mix all filling ingredients and strain through a sieve.
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:
In a saucepan, combine sugar and water. Bring to a boil over medium heat.
When the syrup reaches 115°C, begin whipping the egg whites and salt.
When the syrup reaches 118°C, remove from heat and slowly drizzle over the egg whites while continuing to whip until soft peaks form.
Decorate the tart with meringue and caramelize carefully with a blowtorch.
Enjoy your tart!