Archive : lemonmeringuetart

Easy Lemon Meringue Tart

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):

Flatten the tart with small bowl
Lemon fillings poured into the tart
Pipe the meringue using piping equipment
Remove from oven when meringue turn brownish
Distinct three layers!