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For the pastry:
For the meringue:
For the filling:
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease 35 x 11cm rectangular tart tin and line the base with parchment paper.
- In a large bowl, sieve together the flour and icing sugar. Use your fingers to rub in the cold butter until the mixture resembles breadcrumbs.
- Mix in the egg yolk and enough water to form a soft dough. Turn the pastry onto a floured surface and lightly knead until it comes together. Wrap the pastry in cling film and refrigerate for at least one hour.
- On a floured surface, roll the dough to about 4mm thick. Lift the pastry into the prepared tin, pushing it into the sides. Trim away any excess.
- Line the pastry with some parchment paper and fill with baking beans. Bake the pastry blind for about 15-20 minutes or until the sides of the pastry are a pale golden colour. Remove the paper and the beans and bake for a further five minutes. Remove and allow to cool completely.
- Fill the pastry case with the lemon curd and allow to chill in the fridge.
- For the meringue, put the sugar and the water into a small saucepan over a medium heat. Attach a sugar thermometer to the side of the pot.
- Slowly start to whisk the egg with using an electric beater or a free standing mixer with a whisk attachment. Mix until the egg white starts to foam.
- Allow the sugar to reach 121˚C, then slowly stream the hot sugar into the egg white. Turn the mixer to full speed and whisk until the egg whites have cooled to room temperature.
- Remove the tart from the fridge. Pipe the meringue on top and toast using a blow torch or under the grill. Decorate with some lemon zest and a drizzle of curd.
Per serving: 286kcals, 19.9g fat (10.6g saturated), 30.7g carbs (21.1g sugars), 4.3g protein, 0.3g fibre, 0.157g sodium
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