Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, lemon meringue tart. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Check Out Lemon Tart on eBay. Fill Your Cart With Color today! Mix the cornflour, golden caster sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually.
Lemon Meringue Tart is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Lemon Meringue Tart is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook lemon meringue tart using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Lemon Meringue Tart:
- Make ready 1 Pkt Tennis Biscuits
- Get 100 g margerine melted
- Take 1 Tin condensed milk
- Make ready 2 Eggs separated
- Get 125 ml Lemon Juice
- Get 25 ml Castor sugar
With crisp pastry, tart lemon curd and towering fluffy meringue, this is the ultimate dinner party dessert. Lemon meringue tart is a delicious French dessert. The tart crust filled with the lemon confit, candied lemon slices and lemon cream is decorated with the Italian meringue. It makes an amazing presentation on a table to impress guests.
Steps to make Lemon Meringue Tart:
- Crush biscuits and add melted but to form a biscuit base. Press base into either a round pie plate. I prefer to use a square glass bowl.
- Using an electric beater mix together the condensed milk lemon juice and egg yolks
- Beat the egg whites till stiff then gradually add the castor sugar and beat until it peaks
- Add on top of the filling and bake for 12-25 mins on 180 deg Celsius to top is golden brown
- NB: your can add cut up marshmallows into the egg whites to make a marshmallow tart.
- For fun you can add marshmallows to the filling and the topping.
The tart crust filled with the lemon confit, candied lemon slices and lemon cream is decorated with the Italian meringue. It makes an amazing presentation on a table to impress guests. It is simple outside with the "party" inside. Add enough of the water to mix the cornflour to a smooth paste, then pour the rest of the water, along with the grated lemon zest, into a small saucepan. Bring this up to the boil, then pour it gradually on to the cornflour, mixing all the time until it is smooth.
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