Lemon Meringue Tart

Our absolutely divine take on the Lemon Meringue - nothing but crumbs will be left over after serving this classic to family and friends!

Gluten Free

Makes 1 x 23-25cm / 9-10inch round

PASTRY

250g Anything But Ordinary Plain Flour

100g icing sugar

30g almond meal

Pinch of salt

150g cold butter

1 egg

½ teaspoon vanilla extract

FILLING

4 eggs

220g caster sugar

280g butter, cubed

2 teaspoons lemon zest, finely grated

250mls lemon juice, freshly squeezed

1 teaspoon gelatine powder

1 tablespoon warm water

MERINGUE

4 egg whites

110g / ½ cup caster sugar

Method

In a food processor add Anything But Ordinary Plain Flour, icing sugar, almond meal and salt and pulse to whisk together. Chop the butter into six pieces and add to processor. Combine til butter is reduced to a crumbly texture with the flour. Whisk together the egg and vanilla. With the motor running, slowly pour this into the processor. The mix will form a dough ball pretty quickly.

Flour your hands and take out the dough, scraping any mix from the sides and base. Roll into a well formed ball and dust it lightly with flour before patting out to a flat disc. Wrap and rest in the fridge for 30 minutes.

Cut two pieces of baking paper larger than the tart tin you are using. Remove dough from the fridge and place it on one piece of the baking paper that has been lightly floured. Top with the second piece of baking paper and roll to a 30cm/12inch round. Remove the top piece of paper and lift the pastry over a rolling pin and gently peel the other paper off. Unroll the pastry over the tart tin. Working around the edge push the dough into place with your fingers. Trim the top so that it’s even. Prick the base with a fork. Put into the fridge for 20 minutes.

Preheat oven to 190 degrees Celsius. Place a piece of baking paper on the pastry and fill with baking beads or rice. Bake for 10 minutes. Remove paper and beads, reduce oven temp to 180 degrees Celsius and bake for 10 - 15 minutes until the pastry is crisp. Set aside to cool.

To make the filling -

Put the eggs and sugar in the top of a double boiler or a bowl over a saucepan of boiling water. Whisk together for 10-15 minutes until thick and smooth, over medium heat, to keep the water simmering. Add the butter cubes individually to allow them to melt while stirring. Add the lemon zest and juice and stir well. Sprinkle the gelatine over the water in a shallow container and stir til smooth. Quickly whisk into the lime filling and combine til smooth.

Pour the filling into the cooled pastry case and refrigerate (uncovered) until set.

To make the meringue -

Preheat oven to 220 degrees Celsius.

Beat the egg whites until soft peaks form then gradually add the caster sugar, beating until the sugar dissolves. When the mix can hold stiff peaks it is ready.

Using a fork, slightly roughen the top of the lemon filling. Pour the meringue mixture onto the filling and spread to the edge of the pastry so the filling is completely covered. Create a swirling effect in the meringue. Bake for 3 minutes until meringue is just lightly browned.

Best eaten freshly made.