INGREDIENTS (Makes 7 inches tart):
| FOR CRUST: |
| 1. 240g digestive biscuit- crush to crumb |
| 2. 20g brown sugar |
| 3. 2g of salt |
| 4. 108g unsalted butter, melted |
| FOR THE FILLINGS: |
| 1. 105g lemon juice (2-3 lemons) |
| 2. 4.5g lemon zest |
| 3. 90g sugar |
| 4. 18g all purpose flour |
| 5. 1.5g salt |
| 6. 3 egg yolk and 3 whole eggs |
| 7. 21g water |
| 8. 45g olive oil |
| FOR THE MERINGUE: |
| 1. 3 egg white |
| 2. 40g sugar |
| STEPS: |
| FOR CRUST: |
| 1. Crush the digestive biscuit using a rolling pin |
| 2. Add brown sugar and salt, mix well. |
| 3. Then, add melted unsalted in 2 batches, mix well. |
| 4. Then flatten the crust using a small bowl (see video) |
| 5. Place the tart in pre heated oven at 180 degree Celcius (with fan) for 10 minutes |
| FOR THE FILLINGS: |
| 1. While the tart is baking, let’s prepare the fillings. |
| 2. In a pot, add sugar, flour and salt. Mix well. |
| 3. Add the eggs and lemon juice, stir to mix them. |
| 4. Then add lemon zest and water, mix well. |
| 5. Place it on stove at low fire and cook for 5 minutes or until it thickens (see video) |
| 6. Once it has thickens, add olive oil immediately and stir to mix. |
| 7. OPTIONAL: If you do not want your tart to be too sour, remove the lemon zest by sieving them. |
| 8. Then pour the fillings onto the warm/hot crust that has just came out of oven. |
| 9. Next place the lemon tart into the oven at 180 degree Celcius (top bottom heat with no fan) for 10 minutes. |
| FOR THE MERINGUE: |
| 1. Beat the egg white with sugar until it stiffen. |
| 2. Next pipe them onto the surface of the tart. |
| 3. Bake at 180 degree Celcius top bottom heat with fan for 5 minute or until the meringue turns brownish. |
| 4. Let it cool down to room temperature and put in fridge overnight (or at least 2 hours) |
PHOTOS (For illustration):
