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Recipe »No Bake Lemon Meringue Tart«

In our Food Feature »Opposites attract« of sisterMAG no. 50, Carole Poirot presents three delicious recipes that combine opposing ingredients in perfect interaction. Here you can download the following recipe for free: »No Bake Lemon Meringue Tart«. Sounds great, right?

Download (PDF, 4 MB)

Private: sisterMAG No. 50 / July 2019
Issue 7/2019

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Recipe »No Bake Lemon Meringue Tart«

Ingredients:

For the base:

  • 200g digestive biscuits
  • 95g butter at room temperature

For the filling:

  • 150g caster sugar
  • 2 large eggs & 2 egg yolks
  • Juice & zest of 3 lemons
  • 100g butter, cut into cubes

For the meringue:

  • 50g egg whites
  • 100g caster sugar
  • 25ml water

How it’s done:

  1. Start by whizzing the biscuits in a food processor until you have fine crumbs
  2. Alternatively, you can also put them into a plastic bag and bash them with a rolling pin
  3. Add the butter and mix until combined
  4. Tip the mix into the tart mould, press it into the mould and up the sides until smooth
  5. Put the form into the fridge for the base to cool and harden

 

  1. To make the filling, fill a medium sized saucepan 1/3 full with water and bring to a simmer
  2. Put the sugar, eggs, egg yolks, lemon juice and zest into a heatproof bowl and whisk together
  3. Now place the bowl on top of the saucepan (make sure it doesn’t touch the water) and keep whisking
  4. Keep whisking the mix until it thickens enough to coat the back of a wooden spoon
  5. Once thickened, take the bowl off the heat
  6. Now drop the butter cubes into the mix whilst continuously whisking
  7. Once all combined, leave the curd to cool to room temperature before pouring it into the tart base
  8. Chill the tart for a couple of hours

 

  1. To make the meringue start by putting the sugar and water into a small saucepan on a medium heat
  2. Whisk the egg whites on a medium speed until they just start to turn fluffy
  3. Using a sugar thermometer, heat the sugar to 120C
  4. Now, whilst continuing to whisk the egg whites, slowly pour the hot sugar down the side of the bowl into the egg whites
  5. Turn the speed up and keep whisking until the mix has cooled down and is thick and glossy
  6. Now you can decorate the tart with the meringue
  7. If you have a blow torch, you can add a bit of colour to the meringue by torching some of the peaks
  8. refrigerate until serving