Lemon Meringue Tart

Ingredients

• 1 sheet Pre-made shortcrust pastry
• 1.5 cups Granulated sugar
• 3 tablespoons Cornstarch
• 0.5 cup Lemon juice
• 1 tablespoon Lemon zest
• 3 Egg yolks
• 2 tablespoons Butter
• 3 Egg whites
• 0.25 teaspoon Cream of tartar

Instructions

1. 1

   Preheat oven to 375°F (190°C). Line a tart tin with the pastry, prick with a fork, and blind bake for 15 minutes until golden. Let cool.

2. 2

   In a saucepan, whisk 1 cup sugar, cornstarch, lemon juice, and zest. Cook over medium heat until thickened.

3. 3

   Whisk egg yolks in a bowl. Slowly pour in 1/4 cup of the hot lemon mixture to temper, then pour the egg mixture back into the saucepan. Boil for 1 minute, whisking constantly. Stir in butter and set aside.

4. 4

   In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar, beating until stiff, glossy peaks form.

5. 5

   Pour the warm lemon filling into the baked tart shell.

6. 6

   Spread the meringue over the hot filling, sealing the edges to the crust. Bake at 350°F (175°C) for 10-15 minutes until the meringue is golden brown.

7. 7

   Cool completely on a wire rack for at least 4 hours before serving to ensure the filling sets.