Meringue Tarts

Serves 8-10


1 hour


2 hours



  • 1 1/3 cups plain flour
  • 100g Unsalted Butter, chilled and diced
  • 1 tbsp icing sugar
  • 1 egg yolk
  • 1 tbsp cold water
  • 2 tbsp cornflour
  • 1/2 cup caster sugar
  • zest of two large lemons, finely grated
  • 125ml lemon juice, freshly squeezed
  • strained juice of 1 orange, made up to 200ml with water
  • 100g Unsalted Butter, diced
  • 3 egg yolks and 1 whole egg
  • 4 egg whites, room temperature
  • 1 cup caster sugar

For the Pastry

Preheat oven to 180°C and line a 23cm loose base, fluted tart tin. Pulse the flour, butter, icing sugar, egg yolk and cold water in a food processor until the mix starts to bind.

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For the Pastry - Step Two

Turn onto a lightly floured surface, bring together until smooth, and roll out. Transfer to tart tin, and press the pastry into the tin flutes. Prick the base with a fork, cover base with baking paper and chill for one hour.

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For the Pastry - Step Three

Blind bake the pastry case (filled with dry beans or rice over the baking paper) for 15 minutes. Remove baking paper and bake for a further 8 minutes until the pastry is pale golden. Set aside. Lower the oven to 160°C

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For the Lemon Filling

For lemon filling - While the pastry bakes, prepare filling; mix together cornflour, sugar and lemon zest in a medium saucepan. Stir in the lemon juice and orange juice mixture gradually. Cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture starts to bubble, remove from heat and beat in the butter until melted.

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For the Lemon Filling - Step Two

Beat the egg yolks and whole egg together, stir into the saucepan and return to a medium heat. Keep stirring while simmering, until the mixture thickens. Remove from heat and cool. Cover with plastic wrap and chill. Once chilled, beat with an electric mixture until smooth.

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For the Meringue

For the meringue - Place the egg whites in a large clean bowl. Whisk to soft peaks, add sugar, a small amount at a time, whisking between each addition, until smooth and thick.

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To Finish

Pour the lemon filling into the pastry case. Top with spoonfuls of meringue. Return to oven at 160°C for 20 minutes until the meringue is slightly coloured. Allow to cool in tin for 30 minutes, remove and allow to set for 1 hour before slicing.

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