Lemon Meringue Tart

Ingredients

Units %
Sweet Paste
Margarine New Mrs. J 434g 0
Fat Mandy's 434g 0
Icing Sugar 434g 0
Egg 87g 0
Pastarom Vanilla 9g 0
Cake Flour 1302g 0
Sweet Paste total 0
Fillings
Condensed Milk 2000g 0
Lemon Juice 600g 0
Egg Yolk 200g 0
Red Cherry Topfil 200g 0
Fillings total 0
Toppings
Egg White 286g 0
White Sugar 476g 0
Meringue 48g 0
Water 190g 0
Toppings total 0

Working Method

Sweet Paste
  1. Beat Mrs. J, Mandy,s and sugar until light and fluffy.
  2. Add egg and vanilla essence slowly till dispersed then mix in flour on slow till sides of bowl are clear.
  3. Roll sweet paste ± 3 mm thick, cut with a cake ring and line foil shape 3001p, trim edges.
  4. Bake sweet paste for ± 10 minutes until golden in colour at 210° C. Spread little red cherry piefilling on base.

Fillings
  1. Mix condense milk, lemon juice and egg yolk together with a whisk on slow speed until mixture thickens.
  2. Pour ± 300g of filling into the par-baked bases and leave to thicken.

Toppings
  1. For the topping dissolve the meringue powder in the egg whites and whisk up on fast speed gradually incorporating the sugar until mixture peaks.
  2. Pipe 100g topping onto filling, dust with icing sugar and flash tart in a hot oven for 5 minutes ± 230° C.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  

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