Maple Lemon Meringue Tart Recipe
Serves: 8
Ingredients:
Pastry
150g unsalted butter, cut into small cubes
180g maple sugar
2 eggs
zest of ½ a lemon
¼ tsp baking powder
375g plain flour, plus extra for dusting
Lemon filling
200ml lemon juice
150g maple sugar
4 eggs
200g unsalted butter
Meringue
180g maple sugar
Method:
To make the pastry
In a food processor, add the butter and maple sugar and pulse together, then add the eggs and mix on a low speed.
When the mixture is smooth, add the flour, baking powder and lemon zest and bring together into a dough.
Wrap the dough in cling film and refrigerate for 2 hours.
Tip the dough onto a lightly floured surface and use a rolling pin to roll out the pastry until it is big enough to cover your tin.
Press the pastry into the folds of the tin and make sure that any cracks are covered.
Chill for one hour.
Put a baking sheet in oven and preheat to 180c.
Line the chilled pastry case with greaseproof paper and fill with baking beans.
Bake the pastry case for 15 mins. Remove from the oven and take out the beans and greaseproof paper.
To make the lemon filling
Add the egg, lemon juice and maple sugar to the pan and bring to a boil.
Add the butter bit by bit, mixing continuously, then pour the curd into your tart case.
Keep the tart in the fridge for 2 to 3 hours so the curd sets.
To make the meringue
Place the egg whites in a clean, dry mixing bowl and whisk until soft peaks form.
Gradually add the maple sugar, whisking all the time until the whites reach stiff peaks.
To assemble
Take the tart out of the fridge.
Spoon the meringue mixture into a piping bag fitted with a plain 1½cm nozzle and pipe even blobs over the surface of the chilled curd in a neat pattern.
Gently toast the meringue with a blowtorch or place under the grill until lightly browned.
Smart Tip:
You will also need a loose-bottom, fluted flan tin and some baking beans.
