Lemon Tart

I love a citrus dessert and coming into summer it’s definitely my choice over a heavier cake or brownie!

I like to call this a lemon tart with a twist! I love lemon meringue pie, I love key lime pie and I love coconut cream pie so I wanted to mesh all of my favourite bits into one dessert so this is basically my hybrid attempt! It’s a cross between lemon squares, lemon meringue pie and a cream pie! 

It’s a shortbread biscuit base, a set lemon custard like cream filling, topped with layers of lightly toasted meringue! Sounds good right?!

Try out my lemon tart recipe and let me know what you think!!

Bácail Sona!! 👩🏻‍🍳

Lemon Tart Recipe

⏲ Prep Time: 20 minutes

⏲ Bake Time: 35 minutes

⏲ Rest Time: 30 minutes

Equipment

• tart tin

• weighing scale + measuring cups/spoons

• stand mixer/hand mixer

• large mixing bowl

• spatula

• whisk
  

Ingredients

Shortbread base

• 2 1/2 cups/300g all purpose flour

• 15 tbsp/210g good quality unsalted butter (room temperature)

• 1/2 cup/100g caster/superfine sugar

• 1 tsp/5g vanilla extract

• 1/2 tsp/2.5g salt

• zest of one lemon

Lemon FILLING

• 1 cup/240ml heavy cream

• 1 cup/240ml whole milk

• 3/4 cup/180ml fresh lemon juice

• 1-2 tbsp lemon zest

• 5 large egg yolks

• 1/4 cup/ 40g cornstarch

• 12g gelatin powder

• 1/4tsp/1.25g salt

• 3/4 cup/150g granulated sugar

• 2 tbsp/28g unsalted butter

• 1tsp/5g vanilla extract

  MERINGUE

• 5 large egg whites

• 1 cup/200g caster/super fine sugar

• 1/2 tsp/2.5g cream of tartar

• 1tsp/5g vanilla extract

• dash of salt/1/8 tsp salt

Instructions

MERINGUE

I like to make the meringue first and set it aside or put it in the fridge while I’m making the rest of the pie.

Make sure your bowl and whisk are completely clean and dry before making your meringue. I like to rub white vinegar along the whisk head and all along the inside of the bowl with kitchen paper.

1.

Whisk your egg whites with a dash of salt until stiff peaks form. This could take up to 10 minutes.

2.

Mix your sugar with cream of tartar and add to your egg whites a spoon at a time with the mixer on low.

3.
Add your vanilla extract and mix on medium until peaks are stiff and your meringue is glossy.

You should be able to rub the meringue between your fingers with no sugar grit and you should be able to hold your bowl upside down without losing a drop.

SHORTBREAD Crust BASE

1.

Preheat your oven to 350°F, 180°C.

2.
Weigh and sieve your flour, salt and sugar into a large bowl. Add your room temperature butter, vanilla extract and lemon zest. Mix together as much as possible using a cold butter knife and then your fingertips to make a bread crumb consistency.

Make sure your hands are cold, I run mine under the tap and dry them first.You just want it to come together, don’t over mix it.

3.
Dump your shortbread into your tart tin. Use the back of a cold spoon to level and smooth it out, use your fingers and back of hand to press it into the corners.

4.
Poke the shortbread with a fork to make little air vents and bake in the oven for 20 minutes. Leave the oven on when you take out your base. Make your filling while it’s baking.

It’s going to have puffed up when it comes out but don’t worry it’ll go down. Just as it comes out, I like to use the back of a spoon and run it all along the rim where I want the dent of the crust to be.

Lemon Filling

1.
Mix your egg yolks and cornstarch together in a bowl and set aside.

2.
Put your milk, cream, sugar and salt into a heavy based saucepan and heat on medium low, whisking thoroughly. Once the sugar is fully dissolved and it starts to bubble turn it down low.

3.
Put about 1/4 cup, 60ml, into a bowl and add your gelatin powder.

4.
Put 1/2 cup, 120ml, into a cup and slowly pour it into your egg mixture, constantly mixing. This will temper the eggs.

5.
Pour your egg and gelatin mix back into the pot and mix it through. It should start to thicken up almost instantly.

Heat it for about another minute or two while stirring it. Turn off the heat and add your butter and vanilla, stir it through and then pour it into your shortbread base.

Meringue top

Put your meringue on the pie filling when it’s still warm and make sure it reaches the edges, it will help to bind it all together.

1.

Put your meringue mix into a large piping bag with a frosting tip of your choice and decorate the top of your pie.

You can also just smear it on and smooth it with a spatula.

2.
Put the pie back into the oven for 10-15 minutes, turning it half way. This will toast the top of your meringue perfectly.

You can always use a torch if you have it.

Now enjoy it!!