I’ve tried some pretty fancy desserts during my restaurant hopping…but yet, I always come back to the good old classic lemon meringue tart. I’m not one for sickly sweet desserts, believe it or not, I don’t actually have much of a sweet tooth. I think that’s why the tartness of the lemon strikes a chord with me….and just before the tartness gets too overwhelming, it’s cut through with the delicate airy meringue that dissolves on your tongue. Bliss.
I also recently bought myself one of those cool kitchen ‘blowtorch’ things- anything with fire pleases me, so I wanted something to try it out on other than pieces of apple in the sink. And what else other than a pretty meringue to blowtorch the shit out of?
Again, I don’t do pastry- I haven’t go the time or the interest, so pre-made frozen tart shells is best for people on the go. If you wanted to make your own pastry, I hear it’s fairly basic and easy, but I’m a bit too messy for that, so good luck with it.
- 2 lemons, rind finely grated
- 1/2 cup (125ml) lemon juice
- 100g unsalted butter
- 2/3 cup (145g) caster sugar
- 2 tsp arrowroot
- 3 egg yolks, whisked
- 12 frozen sweet shortcrust tart cases
- 3 egg whites, at room temperature
- Pinch of salt
- 3/4 cup (165g) caster sugar
- Stir lemon rind, juice, butter and sugar in a pan over low heat until sugar dissolves and butter melts. Remove from heat.
- Mix arrowroot with a little water to make a smooth paste. Whisk arrowroot and egg yolks into lemon mixture. Return to low heat and whisk until mixture comes to the boil and thickens. Transfer to a bowl and cool. Refrigerate.
- Preheat oven to 190°C. Place tart cases on a baking tray. Bake for 10-12 minutes, or until golden. Cool.
- Fill cooled tart cases with lemon curd. Use leftover curd as a spread on toast or crumpets. Reduce oven temperature to 170°C.
- Use an electric mixer to whisk egg whites and salt until soft peaks form. Gradually add sugar, whisking well in between until dissolved. Once all the sugar has been added, continue to whisk on high for 3 minutes. Swirl meringue over the tarts and use the back of a spoon to form peaks.
- Bake for 8-10 minutes, or until meringue is lightly browned. Cool, then store in an airtight container for 2-3 days.