Ultimate lemon meringue with Swiss meringue

The tartness of the lemon filling, crunch from the base and fluffy meringue make for a tang-talising combination.

More than 1 hour (plus chilling time)

Serves 6-8                                 

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Ingredients:

Base: 

  • 1 packet (200g) tennis biscuits, finely crushed 
  • ½ cup (125g) butter, melted 

 

Filling: 

  • ¾ cup (180ml) milk 
  • ¾ cup (150g) castor sugar 
  • ¼ cup (60ml) cream 
  • 3 large egg yolks 
  • ¼ cup (60ml) cornflour 
  • Juice (240ml) and grated peel of 4 lemons 
  • 1 tsp (5ml) vanilla essence 
  • ½ cup (125g) cold butter, cubed 

 

Swiss meringue:  

  • 4 large egg whites  
  • ½ tsp (3ml) cream of tartar 
  • 1 cup (200g) castor sugar 
  • ½ tsp (3ml) vanilla essence 

 

Method

  1. Combine biscuits and butter together and press into a greased 35cm x 12cm rectangular tart tin.  
  2. Chill until firm, about 20 minutes. 
  3. Heat milk and sugar in a pot and stir until sugar dissolves. 
  4. Combine cream, egg yolks and cornflour and whisk into milk mixture. 
  5. Add lemon juice and grated peel and cook for about 5 minutes, whisking vigorously until thickened. 
  6. Whisk in vanilla and butter until melted. Remove from heat. 
  7. Cool and pour over biscuit base. 
  8. Chill in the fridge for 1 hour. 
  9. To make meringue, whisk egg whites and cream of tartar in a bowl over a pot of simmering water until mixture is warm to the touch. (Make sure water doesn’t touch the bottom of the bowl – you can even put a tea towel between water and bowl to make sure eggs don’t overheat.) 
  10. Immediately transfer mixture to a stand mixer (or use a handheld electric whisk) and whisk until stiff peak stage.  
  11. Gradually add 1 Tbsp (15ml) sugar at a time at one-minute intervals. 
  12. Once sugar has dissolved completely, whisk in vanilla essence. 
  13. Transfer meringue to a piping bag and pipe onto set curd, or alternatively simply dollop onto curd.  
  14. Brown meringue topping with a chef’s blowtorch or under a hot grill for 3-5 minutes. (This is an optional step if you’d like to brown meringue, but as meringue is cooked, it can be eaten as is.) 
  15. Slice and serve. 

 

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