Meringue Delight

Ingredients

• For the tart shell: For the tart shell:
• 1 1/2 cups (180g) all-purpose flour 1 1/2 cups (180g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 large egg yolk 1 large egg yolk
• 2 tablespoons ice water 2 tablespoons ice water
• For the lemon curd filling: For the lemon curd filling:
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 1/4 cup (60ml) fresh lemon juice 1/4 cup (60ml) fresh lemon juice
• 2 tablespoons lemon zest 2 tablespoons lemon zest
• 4 large egg yolks 4 large egg yolks
• 1/4 cup (60g) unsalted butter, cubed 1/4 cup (60g) unsalted butter, cubed
• For the meringue topping: For the meringue topping:
• 4 large egg whites 4 large egg whites
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon cream of tartar 1/2 teaspoon cream of tartar

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 14g, 8g
• Carbohydrates (total, sugars): 45g, 28g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a food processor, combine the flour, butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
3. 3.
   Add the egg yolk and ice water to the food processor. Pulse until the dough comes together.
4. 4.
   Transfer the dough to a lightly floured surface and knead it gently until smooth.
5. 5.
   Roll out the dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
6. 6.
   Prick the bottom of the tart shell with a fork and bake it for 15-20 minutes, or until golden brown.
7. 7.
   In a heatproof bowl, whisk together the sugar, lemon juice, lemon zest, and egg yolks for the lemon curd filling.
8. 8.
   Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon.
9. 9.
   Remove the bowl from the heat and whisk in the butter until melted and smooth. Let the lemon curd cool slightly.
10. 10.
    Pour the lemon curd into the baked tart shell and spread it evenly.
11. 11.
    In a clean mixing bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form.
12. 12.
    Gradually add the sugar, a tablespoon at a time, while beating continuously, until stiff peaks form.
13. 13.
    Spread the meringue over the lemon curd, making sure to seal the edges.
14. 14.
    Bake the tart for 15-20 minutes, or until the meringue is golden brown.
15. 15.
    Allow the tart to cool completely before serving.

Treat your ingredients with care...

• Lemon zest — Make sure to use organic lemons and wash them thoroughly before zesting to avoid any pesticides or wax on the skin.

Tips & Tricks

• To achieve a crisp tart shell, make sure to blind bake it before adding the filling.
• For a more pronounced lemon flavor, add a little extra lemon zest to the lemon curd.
• To achieve the perfect meringue, make sure your mixing bowl and beaters are clean and free of any grease.
• Allow the tart to cool completely before slicing to ensure clean and neat slices.
• Serve the tart chilled for the best flavor and texture.

Serving advice

Serve each slice of Meringue Delight with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of indulgence.

Presentation advice

Garnish the Meringue Delight with a few fresh lemon slices and a sprig of mint to add a pop of color and freshness to the presentation.