Monday, July 7, 2008
Lemon Meringue tart
1 tart crust (see banana tart recipe)
For lemon cream filling
1 egg + 2 egg yolks
100ml lemon juice
rind of 1 lemon
70g ground almonds
50g melted butter
2 egg whites
100g icing sugar
How to make Lemon Meringue tart
Preheat oven 180°C. Prick the tart case with a fork, place a sheet of greaseproof paper, cover with weights or beans. Bake for 10-15 mins.
Lemon cream filling :
Beat the eggs and sugar using a hand whisk.
Add lemon juice, rind, melted butter and almonds. Mix well.
Pour in baked tart case.
Bake in preheated oven (180°C) for about 15 mins.
For meringue :
Beat egg whites with a pinch of salt till firm. Add icing sugar. Beat till glossy.
Spoon meringue mixture on tart or pipe it nicely.
Place under preheated grill (150°C) till golden brown.