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Lemon Tart with Meringue

Lemon Tart with Meringue

Prep time: 60 minServes: 8

Pairs with

Lemon tart with meringue — acid, sweetness, char. An off-dry Riesling Auslese or a Sauternes matches the sweetness without drowning in the acid. Sparkling works too — the bubbles cut through the meringue.

Ingredients

  • 1 ready-made shortcrust pastry (or homemade)
  • Lemon filling:
  • 4 eggs
  • 200g caster sugar
  • 150ml lemon juice (about 4 lemons)
  • Zest of 2 lemons
  • 150g butter, room temperature, in cubes
  • Meringue:
  • 3 egg whites
  • 150g caster sugar
  • ½ tsp vanilla extract

Method

  1. 11. Line a 24cm tart tin with pastry. Prick the base with a fork. Blind bake at 180°C for 15 minutes with weights (rice or dried beans on baking paper). Remove weights, bake 5 more minutes.
  2. 22. Filling: whisk eggs and sugar. Add lemon juice and zest. Heat in a saucepan over medium, stirring constantly 8–10 minutes until thickened (85°C). Remove from heat, stir in butter piece by piece until smooth and glossy.
  3. 33. Pour filling into the baked shell. Chill 1 hour.
  4. 44. Meringue: whisk egg whites and vanilla to stiff peaks. Add sugar in a stream while whisking on high until glossy and firm.
  5. 55. Spread or pipe meringue on top of the tart. Torch with a blowtorch (or 2 minutes under the grill).
  6. 66. Serve within 2 hours.