Menu
Recipe

Lemon meringue tart

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Pastry:

• 250g flour
• 90g icing sugar
• 125g butter, room temperature
• 1 egg
• pinch salt

Filling:

• 4 lemons, zest of
• 250ml lemon juice
• 2 eggs
• 6 egg yolks
• 150g caster sugar
• 180ml double cream

Meringue:

• 110g egg whites
• 300g sugar
• 100g water

Preparation method

Pastry:

  1. Sift flour and icing sugar into a large bowl with salt.
  2. Add the butter, and rub to form fine breadcrumbs.
  3. Make a well in centre, and then add the egg and combine.
  4. Gently knead on table top to form a dough (do not overwork or it will be tough). Allow to rest.
  5. Roll out into a large circle (4mm thick) and line a pie dish.
  6. Blind bake at 180°C for 15 minutes.

Filling:

  1. Combine the ingredients, except zest.
  2. Strain to achieve a uniform smooth finish, then add the zest.
  3. Pour into baked pie dish.
  4. Bake at 150°C, until just set.
  5. Remove from oven, and allow to cool.

Meringue:

  1. Combine sugar and water in a pot, and bring to 118°C (do not stir).
  2. Whisk egg whites to medium peaks.
  3. Pour syrup slowly in a continuous stream, and crank up the machine.
  4. Whisk until the mixture has cooled to room temperature.
  5. Add the meringue to the top of the pie.
  6. Caramelize with a blowtorch.