Summer Lemon Meringue Tart with Fluffy Toasted Topping

• Prep45 min
• Cook40 min
• Total85 min
• Servings8 servings

Ingredients

• 225 g plain flour
• 125 g cold butter, cut into cubes
• 80 g icing sugar
• 1 egg (for the pastry)
• a pinch of salt
• 4 large lemons (zest and juice)
• 200 g caster sugar (for the filling)
• 4 egg yolks
• 40 g cornstarch
• 250 ml water
• 60 g butter (for the filling)
• 4 egg whites (for the meringue)
• 200 g caster sugar (for the meringue)
• 1 tsp white wine vinegar
• 1 tsp cornstarch (for the meringue)

Preparation

1. Combine the flour, icing sugar and salt in a bowl and add the cold butter. Rub the butter into the flour mixture with your fingertips until a crumbly texture forms, then add the egg and knead quickly into a cohesive dough. Wrap the dough in cling film and leave it to rest in the refrigerator for 30 minutes.
2. Preheat the bakeVIA mini oven to 180 degrees Celsius. Roll out the chilled dough on a lightly floured surface and line a greased 24 cm tart tin with it. Prick the base with a fork, cover with baking paper, fill with baking beans or dried beans and blind bake the base for 15 minutes in the bakeVIA mini oven.
3. Remove the baking paper and baking beans and bake the base for a further 5 minutes at 180 degrees Celsius in the bakeVIA mini oven until golden and cooked through. Allow the base to cool completely on a wire rack before adding the filling.
4. Whisk the egg yolks, caster sugar, cornstarch, lemon juice and lemon zest together in a saucepan and add the water. Heat the mixture over medium heat, stirring continuously, until the filling thickens and begins to bubble — this takes approximately 8 minutes. Remove the pan from the heat, stir in the butter until fully melted and allow the lemon curd to cool for 10 minutes before pouring it over the cooled tart base.
5. For the meringue, beat the egg whites with a pinch of salt in a grease-free bowl using a mixer on high speed until soft peaks form. Add the caster sugar one spoonful at a time while continuing to beat, then add the white wine vinegar and cornstarch and beat until a glossy, stiff meringue forms.
6. Spread the meringue evenly over the lemon filling, making sure it fully touches the edges of the tart so that no gap forms during baking. Place the tart in the bakeVIA mini oven at 180 degrees Celsius and bake for 15 to 20 minutes until the meringue topping is beautifully golden brown. Allow the tart to cool completely at room temperature before serving.

Make this in your bakeVIA

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