By Laura Bakhitiarian
This gluten-free lemon meringue tart is almost too pretty to eat!
All ingredients available from your local Romeo’s.
INGREDIENTS – SWEET PASTRY
225g gluten free plain flour
125g chilled unsalted butter, chopped
80g icing sugar
2 egg yolks
1 tablespoon iced water
INGREDIENTS – LEMON FILLING
250ml pouring cream
2 eggs
3 egg yolks, extra
110g caster sugar
125ml lemon juice
INGREDIENTS – MERINGUE
3 egg whites, at room temperature
1 tablespoon lemon juice
115g caster sugar
METHOD
Place the flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs.
Add the egg yolks and process until combined. Add the iced water and process until the dough just comes together. Turn out onto a lightly floured surface and gently bring together using your hands to form a ball. Flatten into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
Roll the pastry out between 2 sheets of non-stick baking paper to 3mm-thick. Preheat oven to 180°C. Lightly grease a 22cm loose-bottomed tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes.
Remove from fridge and line the pastry case with non-stick baking paper and fill with baking weights. Bake for 15 minutes, remove the paper and weights and bake for a further 10-12 minutes or until the pastry is light golden. Remove from the oven and set aside. Reduce temperature to 140°C.
To make the lemon filling, place the cream, eggs, extra yolks, sugar and lemon juice in a bowl and whisk to combine. Then strain the mixture into a a large bowl. Transfer the tart to a baking tray and carefully pour the filling into the tart shell.
Bake for 30–35 minutes or until just set. Allow to cool at room temperature before refrigerating for 1-2 hours or until completely set.
To make the meringue use an electric beater to whisk egg whites and salt in a clean, dry bowl until soft peaks form. Gradually add caster sugar, a spoonful at a time, whisking constantly until thick and glossy. Pipe meringue on top of tart. Use blow torch to lightly brown meringue. Alternatively put into oven under a low grill for 1-2 mins. Do not walk away. Watch this step as it will easily burn.
Decorate with seasonal fruit and enjoy! xx