Lemon Meringue Tart

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Recipe for Lemon Meringue Tart

Makes a 7-inch tart

Ingredients:

For Lemon Curd

• 250ml Water
• 100g Sugar
• 30g Corn Starch
• Juice and Zest of 1.5 Lemons
• 3 Egg Yolks
• 25g Unsalted Butter
• 1/8tsp Salt

For the Tart Crust

• 120g Digestive Biscuit/Graham Cracker Crumbs
• 50g Unsalted Butter, melted

For Italian Meringue Topping

• 4 Egg Whites, cold
• 150g White Sugar

Directions:

1. Make Lemon Curd. Place a small saucepan on the stove on low heat, add sugar, corn starch and salt into it and mix. Pour in water, lemon juice and zest. Stir constantly and let the mixture c°ome to a gentle boil.
2. When the mixture has thickened a bit, pour 1/3 of it into the egg yolks and whisk till combined. This is called "tempering", it stops the yolks from being scrambled. Pour this mixture back into the saucepan, continue to stir constantly over medium-high heat until further thickened. Set aside to cool.
3. Make Tart Crust. Grease a 7-inch tart pan with non-stick spray/butter.
4. Mix biscuit crumbs and melted butter thoroughly, then press firmly on the bottom and up the sides of the greased tart pan with your hand or the back of a spoon.
5. Pour cooled lemon curd over the crust and refrigerate for at least 3 hours.
6. Make Meringue Topping. Put sugar into a wide baking dish, put into an oven preheated at 160°C for 5 minutes.
7. Beat cold egg whites on low-speed in a clean and dry bowl. When bubbles form on top of the egg whites, gradually add in sugar, Continue to beat on medium speed till peak forms and the egg whites become glossy.
8. Spread meringue on top of tart evenly. If you want to make you tart look extra fancy, put some meringue in a pipping bag with a round nozzle (or cut off a corner of a ziplock bag) and pipe meringue topping onto it.
9. Use a blow torch to "burn" the surface of the meringue topping. Allow the meringue to cool for a few minutes before cutting up the tart.
10. Serve! :P

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