Lemon Meringue Tart
A classic recipe for easy lemon meringue tart.
Lemon Meringue Tart
A classic recipe for easy lemon meringue tart.
Servings Prep Time
6people 10minutes
Cook Time Passive Time
35minutes 5 minutes
Servings Prep Time
6people 10minutes
Cook Time Passive Time
35minutes 5 minutes
Ingredients
Sweet Crust Pastry
Filling
Meringue
Instructions
Sweet Crust Pastry
  1. In a large mixing bowl add the butter, sugar and egg. Mix well with wooden spoon.
  2. Add the flour and baking powder and mix well using your hands until incorporated.
  3. Now roll the dough into a log and cut discs to freeze until use.
  4. For use, simply press the bottom of a round pie dish with pastry dough and prick the whole bottom with a fork.
  5. Bake in a preheated oven at 180 degrees for 15 – 20 minutes until golden brown. Set aside to cool.
Filling
  1. In a large mixing bowl, mix the condensed milk, egg yolks, lemon juice and rind together until incorporated. Set aside.
  2. Once the baked sweet crust pastry has cooled, fill it with the condensed milk/lemon filling. Set aside.
Meringue
  1. In an electric mixer, beat the egg whites until frothy, not completely stiff.
  2. Gradually, add little by little castor sugar to the egg whites beating on high speed.
  3. Beat for another 4 minutes until the meringue is stiff and glossy.
  4. Once ready, scoop and spread the glossy meringue over the filling or use a piping bag if you wish.
  5. Bake for 20 minutes on 180 degrees Celsius.