I love lemon, I love lemon tart but what I like the most is the lemon meringue tart! Here is a version of mine with a hint of passion fruit which balance well with the lemon….
For a 23 cm diameter loose based tin tart you will need:
– Lemon/passion fruit curd
2 passion fruit
1 tsp Agar Agar
150gr caster sugar
5 eggs yolk
– sweet shortcrust pastry
250gr plain flour
150r cold butter diced
100gr caster sugar
5 egg whites
250gr caster sugar
1/2 tsp cream tartar
To do the shortcrust pastry:
Turn the oven to 200C
In a mixer pour the flour with the sugar and the cold diced butter; mix all until you get a crumble. Then add the yolk whisked. Stop the mixer when you get a dough.
On a flour board roll your pastry and place it in your loose based tin tart and place it in the fridge for at least 30mm.
Then cook it blind for 15mn.
To do the lemon/passion fruit curd:
Mix the Agar Agar with some lemon juice
In a pan place the sugar, the lemons zest, the butter and the lemon juice. Cook it gently in a low heat the sugar and butter dissolved. Then boil for 3mn turning regularly.
Turn the heat off and add the yolks and the passion fruit pulp. Whisk and turn the heat on again and while turning let it cook gently for 3mn.
Place your curd in your pastry case and let it cool.
To do the meringue:
Turn your oven to 120/130C
Mix the sugar with the cream tartar
Place your whites with a pinch a of salt in a bowl and whisk.
Add the sugar/cream tartar a little at a time to your whites while you are whisking.
Stop when your whites are firm and shiny.
Cover your tart with the meringue or use a pastry bag and the tip of your choice to make a decorative meringue…
Place the tart in the oven for 25/30mm until the meringue is set. It should be hard when you touch it with the tip of your finger. If not leave it a bit longer but keep an eye on it to make sure it does not brown.
Let it cool before enjoying it!…