Lemon Meringue Tart Supreme

Step 1: Make the Pastry

Place the flour, icing sugar and salt into a large mixing bowl.
Add the diced butter.
Rub together using your fingertips until the mixture resembles fine breadcrumbs.
Add the egg and mix until a dough forms.
Bring the dough together into a ball.
Flatten into a disc and wrap in cling film.
Refrigerate for 30 minutes.

Step 2: Prepare the Tart Case

Preheat the oven to 190°C (170°C fan).
Roll the pastry out to approximately 3mm thickness.
Line the tart tin with the pastry.
Press gently into the corners.
Trim off any excess pastry.
Prick the base with a fork.
Line with baking parchment and fill with baking beans.

Step 3: Blind Bake

Bake for 15 minutes.
Remove the parchment and baking beans.
Return to the oven for 5-10 minutes until lightly golden.
Remove and allow to cool completely.

Step 4: Make the Lemon Filling

Place the lemon juice, lemon zest, caster sugar, whole eggs and egg yolks into a heatproof bowl.
Whisk until combined.
Place the bowl over a pan of gently simmering water.
Stir continuously until the mixture thickens enough to coat the back of a spoon.
Remove from the heat.
Add the cubed butter gradually, whisking until smooth and glossy.
Pour the filling into the cooled pastry case.
Refrigerate for at least 2 hours until fully set.

Step 5: Make the Italian Meringue

Place the egg whites into the bowl of a stand mixer.
Combine the sugar and water in a saucepan.
Heat gently until the sugar dissolves.
Increase the heat and cook until the syrup reaches 121°C.
When the syrup reaches approximately 115°C, begin whisking the egg whites to soft peaks.
Slowly pour the hot syrup into the whisking egg whites.
Add the vanilla extract.
Continue whisking until the meringue is thick, glossy and cooled to room temperature.

Step 6: Decorate the Tart

Spoon the meringue onto the chilled lemon filling.
Create decorative peaks using the back of a spoon or a palette knife.
Alternatively pipe the meringue using a piping bag fitted with a star nozzle.

Step 7: Finish the Tart

Toast the meringue with a kitchen blowtorch until lightly golden.
If a blowtorch is not available, place under a very hot grill for 1-2 minutes, watching carefully.
Allow to stand for 10 minutes before serving.

Serving Suggestions

Serve chilled or at cool room temperature.
Garnish with finely grated lemon zest.
Pair with fresh raspberries or strawberries.
Serve with a glass of sparkling wine for a special occasion.

The tart can be stored in the refrigerator for up to 3 days. The lemon filling will remain silky and the meringue will retain its texture best within the first 24 hours.

Preparation time: 45 minutes
Chilling time: 2 hours
Baking time: 25 minutes