Lemon meringue tart
This recipe uses the Italian method for cooking the egg whites, which produces the fluffiest meringue. Overall, it’s a more failsafe version of making meringue – which can often be tricky.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at blanchevaughan.com.
Ingredients
- plain flour 140g
- unsalted butter 75g, very cold and cut into small pieces
- icing sugar 40g
- egg yolk 1 (save the white for the meringues)
- cold water 1-2 tbsp
- flour for rolling
- fresh lemon juice 200ml
- caster sugar 160g
- cornflour 25g
- egg yolks 3 (save the whites for the meringue)
- unsalted butter 25g, cut into small pieces
- caster sugar 200g
- golden syrup 1 tbsp
- egg whites 4, at room temperature
- cream of tartar 1 tsp
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