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!
I’m still loving my open tarts, and like the Berry and Cream version, this one is easy in that you can just pipe everything on top of the base and you’re good to go.
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.