Lemon Meringue Tart

My first recipe post!

To be frank i don't cook well and the only desserts i make are usually packet mix. I've made (in my mind) perfect creme brulee and chocolate fondants from scratch a while ago but i haven't expanded my repetoire since then.

I love eating lemon meringue tarts and for that reason i am attempting to make one. As it is my first tart, i decided to use pre-made shortcrust pastry.

I came across the recipe for a lemon curd from David Lebovitz's website, which i find to be awesome! Unlike other recipes, this did not require cream. I modified it a bit by adding cornflour to thicken the curd, took off the egg whites, doubled the lemon juice to make it super tangy and reduced the butter.

http://www.davidlebovitz.com/2009/05/tart-au-citron-french-lemon-tart/

For the meringue i just found any o' recipe to get the water to sugar ratio right, but then again i didn't stick by it and used half the sugar. I used 3 egg whites instead of 4 so i did not have enough meringue but nonetheless it tasted alright =)



Lemon Meringue Tart

Pastry:
pre-made shortcrust pastry

Lemon curd:
1/2 cup lemon juice (or more if desired)
zest of one lemon
1/2 cup sugar
50g butter
4 egg yolks
1 tsp cornflour

Meringue:
4 egg whites
1/2 cup sugar

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1. Thaw pastry sheet and mould into tart tin, making sure to press into the edges. Using a fork, poke holes into the base. Cover and put into the fridge to rest for 30 mins.



2. Preheat oven to 180 degrees. Blind bake by lining the tart with baking paper and placing weights on it to avoid the pastry bubbling up. I used ceramic weights but rice, beans etc will do the job.



3. Bake 15mins, remove weights and baking paper and bake for another 10 mins at 160 degrees until the base is golden. Remove tart and cool.



4. For the curd, combine juice, zest, sugar and butter. Stir constantly on low heat. Take some of the mixture and mix into the eggs. Pour eggs into mixture and continue stirring. Slowly add in cornflour until mixture just thickens and custard like.



5. Strain immediately in a mesh strainer onto the tart base, smooth the top and bake for 5-10 mins to set the curd.





6. Using a whisk/electric beater, beat egg whites until soft peaks start to form. Slowly one tablespoon at a time add sugar whilst whisking. Continue until all sugar combined and soft peaks form. The meringue should be glossy and smooth.



7. Smother over tart and using the spatula, create little peaks usiing the back of the spatula to make it pretty. Bake for 5 mins so the meringue is nicely browned.