I wasn’t sure if I was going to share this easy lemon meringue tart on the blog but so many of you asked for the recipe after seeing it on Instagram, that I just had to post it!
One of my gorgeous friends is getting married this weekend, and I am in her bridal party! It’s my first time as a bridesmaid and I’m super excited. We had her hens a few weeks ago, and this was one of the desserts I made for it.
I have to say I really enjoy the lemon meringue flavours combined with the buttery, salty, melt-in-your-mouth cheesecake base. So much so that it could possibly be the best lemon meringue tart I’ve ever had. And it’s the perfect, easy way to impress your friends!
- FOR THE BASE
- 200g digestive biscuits or graham crackers, blitzed (7 oz)
- 70g unsalted butter, melted (2½ oz)
- pinch salt
- FOR THE LEMON CURD
- 70g caster (superfine) sugar
- Zest of 1 lemon
- 1 egg
- 1 egg yolk
- 65ml lemon juice
- 100g unsalted butter, softened and cubed
- FOR THE MERINGUE
- 50g egg white
- 75g caster (superfine) sugar
- Pinch sea salt
- 1g vanilla bean paste
- TO DECORATE
- 1 punnet raspberries
- Edible flowers, optional
- Gold dust, optional
- To make the base, place the ring from a 9 inch spring form tin on a tray lined with baking paper.
- Combine the biscuits, salt and butter, and press evenly into the base of the tin.
- Chill in the fridge till firm. Once set, remove from the tin and place on a serving plate. Return to the fridge until needed.
- To make the lemon curd, place the sugar and lemon zest in a heatproof bowl and rub together with your fingertips. Whisk in the egg, egg yolk and then the lemon juice.
- Place the bowl over a saucepan of simmering water, and heat slowly, whisking constantly, until the temperature of the curd reaches 80 C (180 F) on a thermometer or coats the back of a spoon.
- Remove the bowl from the heat and whisk vigorously to cool slightly.
- Add the butter to the curd and blend with a stick blender until completely combined and smooth. You can also do this in a food processor.
- Transfer the curd to a clean bowl and place a piece of plastic wrap directly on the surface. Allow to chill in the fridge overnight.
- Once the curd is chilled, transfer to a piping bag fitted with a round nozzle and pipe around the base. Place in the fridge.
- To make the swiss meringue, put the egg whites, sugar, salt and vanilla bean in the bowl of a stand mixer and whisk together. Place the bowl over a pot of simmering water and while constantly whisking slowly, heat to 60 C (140 F).
- Put the bowl on the stand mixer fitted with whisk attachment and whip until the mixture is cool.
- Transfer to a piping bag fitted with star nozzle and pipe this around the curd. Blowtorch if you wish!
- To finish the tart, scatter over the raspberries, edible flowers, and if you're using, gold dust.
- Keep refrigerated. Serves 10.
- Happy baking!
Tart inspired by Maja Vase.
Lem curd adapted from Pierre Herme via Dorie Greenspan.