Lemon merinque tart

Pastry:
90 g butter
80 ml sugar
5 ml vanilla
1 egg
200 ml selfraising flour
200 ml cake flour
Filling:
3 egg yolks
125 ml sugar
30 ml cake flour
60 ml water
grated rind and juice of 2 lemons
Meringue:
3 egg whites
60 ml sugar
pinch cream of tarter
Pastry:    Cream butter with sugar and vanilla.  Add egg and beat well.  Stir in sifted flours, turn out on to a floured board and knead lightly. Chill for 1 hour.  Roll out on floured surface to fit greased 200 300 mm pie plate.  Pinch edges decoratively and prick base well with a fork.  Bake for 15 min at 200ºC, then reduce to 180ºC and bake for another 5 10 min. until crust is golden.  Cool.
Filling:    Mix egg yolks, sugar, flour and lemon rind in the top of a double boiler and gradually stir in lemon juice and water.  Cook stirring constantly, over boiling water until mixture is smooth and thick. Cool, and pour into pie shell.
Meringue:    Beat egg whites with cream of tartar until thick.  Gradually add sugar, a little at a time, beating until mixture is thick and glossy and sugar dissolved.  Spread over filling in pie shell, sealing completely with meringue.  Bake in a preheated moderate oven 180ºC for 8 10 min or until golden.  Serves 8.

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