Lemon Meringue Tart


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.

  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.

  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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