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Lemon Meringue Tart

Overview

Difficulty: Medium

Servings: 2-3

Preparation Time: 10 mins

Cooking Time: 30 mins

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Ingredients

Pate Sucree (Sweet Pastry Crust): Lemon Cream: Swiss Meringue:
  • 150g of unsalted butter, at room temperature
  • 90g of powdered sugar, sifted
  • 30g of ground almonds, sifted
  • 1/2 vanilla bean, scrapped
  • 1 egg, room temperature
  • 250g of all-purpose flour, sifted
  • 1/2 teaspoon of salt
  • 3g of gelatin leaf
  • zest from about 3-4 lemons
  • 200g sugar
  • 4 eggs
  • 160g of fresh lemon juice
  • 300g of unsalted butter, room temperature
  • 3 egg whites
  • 150g of sugar

Methods

1. Pate Sucree (Sweet Pastry Crust)

  • Using the Bosch silicone stirring whisk at speed 4, cream butter in mixer bowl for about 5 minutes until smooth and creamy.
  • Add sugar, ground almonds and vanilla bean seeds. Mix for about 3 minutes until combined.
  • Add egg and mix for about 1 minute until combined.
  • Incorporate flour and salt to the dough. Mix at speed 4 for about 5 minutes until it just comes together.
  • Wrap dough with cling film and refrigerate for at least an hour or best, overnight.
  • Remove dough from the fridge, and roll it between two sheets of parchment paper. Line tart pan with dough and refrigerate for at least 1-2 hours to rest.
  • Preheat the oven to 180˚C.
  • When ready to bake, line parchment paper on dough and fill with either rice or beans. Bake for 15 minutes and remove parchment paper and its contents.
  • Continue to bake for another 10 minutes until golden brown.
  • Remove from oven and leave it to cool in the pan.

2. Lemon Cream

  • Soak the gelatine leaves in a bowl of cold water for 3-4 minutes until soft.
  • Using your fingertips, rub zest with sugar until moistened with lemon oil.
  • Using a bain marie (hot water bath), combine sugar, eggs and lemon juice and whisk constantly until the mixture begins to thicken.
  • Squeeze excess water from the gelatine leaves, then add to the hot mixture. Stir until dissolved.
  • Strain mixture and let it cool slightly
  • Attach blender jug to MaxxiMUM and pour mixture into the blender. Turn dial to speed 5, add butter slowly to make an emulsion. Continue running the blender for about 5–8 minutes until all the butter has been added. The mixture should be light yellow in colour.
  • Pour mixture into prepared crust and refrigerate.

3. Swiss Meringue

  • Place egg whites and sugar in a clean mixing bowl and heat over a saucepan of simmering water. Hand whisk the mixture until all the sugar has melted and egg whites are warm to the touch.
  • Attach the bowl and whisk attachment to MaxxiMUM and press the egg white button. Then turn dial to m/s and hold for 2 seconds. The MaxxiMUM will automatically stop when optimum results have been achieved.

Product Used

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