HI EVERYONE WE ARE BACK (I know i’m only talking to the 3 people reading this post. Hello, we thank you)
But on a serious note, we’re sorry for not posting in so long. Even though there’s 3 of us, it seems that life has a way of making us incredibly busy with stuffs and things and posting ends up taking a back seat. We humbly apologize. BUT. We pledge that we will attempt to post more regularly in 2015! So to the 3 of you reading this, LOOK OUT FOR MORE STUFF COMING YOUR WAY. YAY. Ok onto the recipe.
Although i’ll be the first to admit that my piping game still needs work. But the taste of this recipe though. I love the way that all the layers compliment each other so well. Everything is better in layers. The sweetness of the Meringue on top. The tartness of the curd that just cuts through. And finished off with the buttery, crumbly biscuit base on the bottom. Flavors in each layer that all come together when you combine it in your mouth. I made this over the new year, so I made this both last year and this year. Wew. Happy new year.
Lemon Meringue Tart
Meringue and Curd recipe taken from Brown Eyed Baker
For the crust
- 2 cups of digestive biscuit crumbs
- 75 grams / 6 Tbsp sugar
- 85.5 grams/ 6 Tbsp unsalted butter, melted
For the curd
- 473 ml / 2 cups water
- 201 grams / 1 cup sugar ( I used fine caster sugar)
- 65 grams / 1/2 cup cornstarch
- 5 beaten egg yolks
- 57 grams / 1/4 cup unsalted butter
- 3/4 cup fresh lemon juice
- 1 Tbsp lemon zest
- 1 Tsp vanilla extract
For the Meringue
- 5 egg whites, at room temperature
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 150 grams / 3/4 cup granulated sugar
1. For the base, crush your digestives till a fine crumb. I find that putting them in a ziplock bag and decimating them with a rolling pin works best.
2. Combine your crumbs with the melted butter and sugar till well mixed
3. Pour out the crumbs into a 9-inch loose bottom tin. If you don’t have one, a regular tin will do.
4. Even out the crumb layer and then press it down till packed tight. Chill in the fridge for at least an hour.
5. Once your base is done chilling, preheat the oven to 180° C / 356 ° F. Take it out from the fridge and immediately put it into the oven. Bake for 10 mins.
6. Once the base is done, while it cools you can make the curd. Bring the water to a boil in a large saucepan.
7. Once it boils, remove from the heat and let it rest for around 5 mins. Combine the sugar and cornstarch, then slowly whisk it into the hot water till well mixed.
8. Put it back onto a medium heat and keep whisking till the mixture comes to a boil. It will be incredibly thick.
9. Put your egg yolks into a medium sized bowl, and then transfer about 1 cup of your gooey mixture into your egg yolks. Whisk them until smooth. Once they are combined, add it back into the rest of the gooey mixture, whisking constantly.
10. Whisk until it comes to a boil, then remove from the heat and stir in the butter till melted and combined. Next, stir in the lemon juice, zest and vanilla extract till combined. Pour curd into the prepared crust and let it cool till room temperature. Cover with clingfilm to prevent that disgusting layer thing from forming.
At this stage, you can either bake the curd and then do the meringue later, blowtorching it, or you can make the meringue first and bake it together with the curd. I chose the former but you can do it either way. Just reverse steps 11 and 12, and ignore step 13
11. Preheat the oven to 190 ° C / 375 ° F. Bake the curd for 20 mins, then take out to cool.
12. In an electric mixer, combine egg whites with cream of tartar, salt and vanilla extract till soft peaks form. Be very careful that no contaminants get into the egg white. Slowly add the sugar in, beating constantly till stiff, glossy peaks form. Transfer into a piping bag and pipe it over the curd, or just pile it on top. Either works.
13. Get your blowtorch and release your inner pyro. Be careful not to focus the torch on one place for too long or the meringue will burn.
14. Serve immediately for best results. The pie can be kept in the fridge for up to a week in an airtight container, but the meringue may not stay very fresh.
Recipe makes one 9-inch tart
Posted by Kester