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Lemon & Raspberry Meringue Tart

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For pastry
  Plain flour 12 Ounce (350 Gram, Plus Extra)
  Cold butter 8 Ounce, cut into cubes (200 Gram)
  Golden caster sugar 4 Ounce (100 Gram)
  Egg yolks 2 Large, reserve egg whites
For filling
  Lemon curd 624 Gram (2 Jars, 312 Gram, Good Quality)
  Whole eggs 2 Large, beaten together with egg yolks
  Egg yolks 2 Large
  Raspberries 8 Ounce (200 Gram/ 1 Punnet)
  Icing sugar 1 Tablespoon (For Dusting)
For meringue
  Egg whites 4 (From The Eggs Used For Yolks In Pastry And Filling)
  Caster sugar 5 Ounce (140 Gram, White / Golden)
  White wine vinegar 1 Teaspoon
  Cornflour 1 Teaspoon

1. Whizz the flour, butter and 1/4 tsp salt in a processor until fine. Add the sugar, pulse, then tip in the egg yolks and 4 tsp cold water. Pulse to a dough, tip out onto the work surface, then quickly knead until smooth. Line a 35 x 12cm loose-bottom fluted tin (measured from the top) by pushing the pastry into the tin with your fingers. Pinch an overhang on all sides. Chill on a baking sheet chill for 30 mins.
2. Heat oven to 200C/180C fan/gas 6. Line the tin with baking parchment and baking beans, then bake blind for 15 mins. Take the paper and baking beans out, then bake for 10-15 mins more until golden and sandy. Allow to cool. Trim the sides using a serrated knife.
3. Meanwhile, put the lemon curd into a non-stick pan, then beat in the eggs and yolks. Slowly bring to a simmer, stirring constantly, until the mix becomes really thick and dark yellow, about 10 mins. Spoon into a bowl, cover the surface with cling film and cool completely. The pastry and filling can be made up to a day ahead. 4. Scatter 175g raspberries over the base, then spoon over the cooled lemon curd. Now make the meringue: whisk whites in a large, clean bowl until stiff, then add the sugar in 2 batches, whisking back to shiny, stiff peaks each time. Fold in the vinegar and cornflour. Swirl the meringue over the curd and raspberries, then bake for 10 mins until meringue is lightly golden. Cool for 20 mins, then lift out of the tin onto a serving plate. Scatter remaining raspberries over, then dust with icing sugar.

Recipe Summary

Difficulty Level: 
South American
Lacto Ovo Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
80 Minutes
Ready In: 
90 Minutes

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Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4552 Calories from Fat 1904

% Daily Value*

Total Fat 218 g335.3%

Saturated Fat 126.7 g633.4%

Trans Fat 0 g

Cholesterol 1651 mg550.3%

Sodium 1695.2 mg70.6%

Total Carbohydrates 589 g196.2%

Dietary Fiber 22.9 g91.8%

Sugars 292.7 g

Protein 60 g120.4%

Vitamin A 141.9% Vitamin C 99.1%

Calcium 28.4% Iron 35.6%

*Based on a 2000 Calorie diet

Lemon & Raspberry Meringue Tart Recipe