|Preparation : 25 min||Resting : 30 min|
|Cooking : 1 hr 5 min||Equipment :|
|Difficulty :||Rating : 7 rates|
|Download the recipe :|
|Programmes :||accessories :|
|250||g plain flour
|125||g icing sugar (see recipe)
|100||g unsalted butter, softened
|160||g icing sugar
|zest of 2 organic lemons|
|the juice of 4 lemons|
|1||Preheat the oven to 180 °C (170 °C fan, gas mark 4).|
|2||Place all the pastry ingredients in the metal bowl and run the PASTRY/|
CAKE programme. Roll out* the dough on a floured work surface using a rolling
pin. Line* a 28cm fluted flan tin with the dough, cover with baking paper and
weight it down with ceramic or dried beans. Blind bake* for 20 minutes.
|3||Prepare the lemon cream : put the eggs in the metal bowl and run the EXPERT|
programme 1 minute/speed 13 (without heating).
|4||Add the lemon juice, zest, sugar and cornflour then restart the EXPERT programme|
1 minute/speed 13 (without heating).
|5||Pour the cream into the pastry shell and bake for 25 minutes; remove from the|
oven. Lower the oven temperature to 150 °C (140 °C fan, gas mark 2); prepare
the Swiss meringue.
|6||Spread the meringue onto the surface of the lemon cream, making small peaks|
with a spoon. Bake the tart for 10 minutes; turn off the oven and leave it in the
oven for 10 more minutes. Remove and set the lemon meringue tart aside until
|1||Fit the whisk. Put all the ingredients into the metal bowl, remove the cap and run|
the EXPERT programme, 10 minutes/speed 5/50 °C.
I found that I had to beat the meringue longer to make it stiff. However worked well in the end to cover my bombe alaska icecream xmas pudding
Gorgeous lemon meringue tart, looks fantastic too