June’s Tangy Lemon Meringue Tart Recipe

BY JUNE KIM

The perfect balance of taste and texture.

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1 OCT - 2021

It’s time to get your kitchen torch out.

While we’re raging with cabin fever, June has shared with us an epic recipe with sugar, dairy and pastry to settle our petals and cradle our souls.

A crunchy golden crust is filled with smooth zesty lemon curd, topped with a light and fluffy meringue! If you have a kitchen torch handy, you can take it for a spin here.

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Ingredients

Sweet Pastry Crust:
2 3/4 cups Plain Flour
1 cup Icing Sugar
260g Butter
1 Egg
2 tsp Poppy Seeds
1 tsp Lemon Zest

Lemon Curd:
225 g Cold Butter
120g lemon juice
Zest of 2 Lemons
3 Eggs
150g Caster Sugar

Meringue:
4 Egg Whites
1c Caster Sugar
1 tsp Vanilla

Method

Sift flour and icing sugar and add to the mixer. Slowly add cubed butter until the mix resembles breadcrumbs.

Add egg, poppy seeds and zest to form a crumbly dough.

Shape into a ball on a floured surface, then wrap and refrigerate for 1.5 hours. (This can be frozen and defrosted for future recipes!)

Roll the dough out to 1/2cm thickness and line into a greased tart tin. Use a fork to prick holes on the base, then bake at 170℃ for 15-20 minutes or until golden.

Combine sugar, lemon juice, zest and eggs in a heatproof bowl over a bain marie.

Cook over a medium heat, whisking continuously for about 12 minutes or until mixture reaches 83℃. Remove from heat and add cold cubed butter. The mix should immediately thicken. Use a sieve to strain the curd directly into the cooked tart base. Place in the fridge to set.

Lastly, add 4 egg whites and sugar in a bowl over a bain-marie. The key to a smooth, fluffy meringue is to dissolve the sugar completely! Remove from heat, and add vanilla. Using a mixer, whisk on high speed for 8-10 minutes until the meringue is stiff and holds shape. Use a piping bag to pipe meringue onto the tart, or spread with spatula for a more rustic look!

Garnish with flowers, or extra zest and poppy seeds.

Enjoy!

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