Because our garden have a lovely lemon tree, I have decided to share this delicious and easy lemon meringue tart with you. Most of us are very familiar with lemon meringue tart, I grew up with it. My mom used to make it for us quite a lot. At the moment it is lovely to squeeze out the lemon juice from the fresh lemons from the tree, as well as using the lovely zest of the lemon. If you don't have the zester tool, you can for sure grate the lemon's rind on the smooth side of the grater. Don't use the rough side, the zest pieces are too big, the smaller zest are also easier when you take a bite. I must say the fresh lemons and zest makes a huge difference to the bottles of lemon juice from the supermarkets. Lemon meringue tart can be made in small individual ones, or one large one. I would recommend this one for a medium seize tart. If you are a coffee shop owner, you will probably need to double the recipe for a larger lemon meringue tart. Then you make the meringue part, it is important to add the sugar little bit by little bit. Sometimes one are in a hurry and you do it quicker. You will see the sugar will make crystals and will not disappear. If you are doing a practical exam you might get penalized for it. You can add the meringue in a lovely piping bag with different kinds of nozzles and pipe little small meringues next to each other all over the meringue if you prefer to make a stunner who will bowl out all your guests. For those with less time, the old fashioned way is also more than fine. If you like this lemon meringue tart, you will love the chocolate tart.
FILLING AND MERINGUE 1 can of 385 g condensed milk
½ cup freshly squeezed lemon juice
zest of 1 lemon
3 eggs, separated
155 ml caster sugar
1 pinch salt
1 pinch cream of tartar- OPTIONAL
CRUST:Pre-heat the oven to 180° Celsius.
Crush the biscuits until fine crumbs with a food processor, otherwise place the biscuits in a plastic see-through sandwich or freezer bag. Close the bag and use the rolling pin and roll them until they are finely crushed.
Melt the butter and add it to the crushed biscuits.
Add the pinches of ground cinnamon (I use this for extra taste in more than one tart recipe base).
Mix it well, spray the tin and press it down to make a crust in the preferred tart tin.
Place in the fridge while you are busy preparing the filling.
FILLING:In a separate mixing bowl, combine the condensed milk, egg yolks, lemon juice and lemon zest together and whisk well with the electrical beater.
MERINGUE:In a glass bowl, add the egg whites and whisk with the electrical beater.
Add the sugar LITTLE BIT BY LITTLE bit until all the sugar is well incorporated and add the cream of tarter that will stabilise the meringue.
The meringue must be stiff with a glossy colour.
Take the base out of the fridge and scoop the lemon filling on top of the base with a spatula.
Even it out.
Pipe the meringue with a piping bag for small little meringues all over the meringue or scoop the meringue out, even it all over the tart and use the knife or the back of a spoon to get more volume on the meringue top.
Bake in a pre-heated oven for approximately 10-15 minutes until light brown on top. The baking time will depend on the strength of your oven.
Last, but not least, enjoy.
TIP: If you are making one for your coffee shop I would recommend to double the recipe as you will need to make a large lemon meringue for the shop.