Lemon lime meringue tart
Ingredients • 225g (1 1/2 cups) plain flour • 2 tablespoons icing sugar mixture • 125g butter, chil…
Ingredients
• 225g (1 1/2 cups) plain flour
• 2 tablespoons icing sugar mixture
• 125g butter, chilled, cubed
• 1 egg yolk
• 2 tablespoons iced water
• 3 eggs, at room temperature
• 80g (1/3 cup) caster sugar
• 185ml (3/4 cup) thickened cream
• 100ml fresh lemon juice
• 21/2 tablespoons fresh lime juice
• 3 egg whites, at room temperature
• Pinch of salt
• 115g (1/2 cup) caster sugar, extra
Method
1. Place flour, icing sugar and butter in bowl of a food processor. Process until mixture resembles fine breadcrumbs. Whisk together egg yolk and water. With motor running, add egg yolk mixture and process until pastry just comes together.
2. Transfer pastry to a lightly floured surface and bring together with your hands. Lightly knead until just smooth. Shape into a disc, wrap in plastic wrap and place in the fridge to rest for 20 minutes.
3. Use a lightly floured rolling pin to roll out pastry on a lightly floured surface until 3mm thick. Line a shallow 23cm (base measurement) fluted tart tin with removable base with pastry. Trim any excess. Place in freezer for 30 minutes. Preheat oven to 190°C.
4. Place pastry case on baking tray and bake for 20 minutes or until light golden.
5. Meanwhile, place eggs, caster sugar, cream and lemon and lime juices in a bowl, and whisk until well combined. Remove cooked pastry case from oven and reduce oven temperature to 160°C. Pour filling into warm pastry case and return to oven for 30 minutes or until filling is lightly set in centre. Remove from oven and place, still in the tart tin, on a wire rack. Set aside for 1 hour or until cooled to room temperature.
6. Preheat oven to 180°C. Use an electric beater to whisk egg whites and salt in a clean, dry bowl until soft peaks form. Gradually add extra caster sugar, a spoonful at a time, whisking constantly until thick and glossy. Spoon meringue on top of tart. Use back of a spoon to spread meringue, doming it slightly in centre and decorating with large swirls. (Make sure meringue is touching pastry right around top edge.) Bake for 8 minutes or until light golden and meringue is lightly set. Set aside for 15 minutes.
