Lemon & raspberry meringue tart

Lemon & raspberry meringue tart

A decadent summer dessert for a crowd that can largely be made ahead

Difficulty and servings

For the keen cook

Serves 12

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 35 mins

plus cooling

Method

  1. Whizz the flour, butter and ¼ tsp salt in a processor until fine. Add the sugar, pulse, then tip in the egg yolks and 4 tsp cold water. Pulse to a dough, tip out onto the work surface, then quickly knead until smooth. Line a 35 x 12cm loose-bottom fluted tin (measured from the top) by pushing the pastry into the tin with your fingers. Pinch an overhang on all sides. Chill on a baking sheet chill for 30 mins.
  2. Heat oven to 200C/180C fan/gas 6. Line the tin with baking parchment and baking beans, then bake blind for 15 mins. Take the paper and baking beans out, then bake for 10-15 mins more until golden and sandy. Allow to cool. Trim the sides using a serrated knife.
  3. Meanwhile, put the lemon curd into a non-stick pan, then beat in the eggs and yolks. Slowly bring to a simmer, stirring constantly, until the mix becomes really thick and dark yellow, about 10 mins. Spoon into a bowl, cover the surface with cling film and cool completely. The pastry and filling can be made up to a day ahead.
  4. Scatter 175g raspberries over the base, then spoon over the cooled lemon curd. Now make the meringue: whisk whites in a large, clean bowl until stiff, then add the sugar in 2 batches, whisking back to shiny, stiff peaks each time. Fold in the vinegar and cornflour. Swirl the meringue over the curd and raspberries, then bake for 10 mins until meringue is lightly golden. Cool for 20 mins, then lift out of the tin onto a serving plate. Scatter remaining raspberries over, then dust with icing sugar.
Try

TIP

Cooking this tart in a rectangular tin makes it really easy to slice and serve. The recipe will also fit a shallow, round, fluted 23cm tin perfectly if that's all you can lay your hands on. Cook for the same length of time.

PER SERVING

511 kcalories, protein 7g, carbohydrate 81g, fat 20 g, saturated fat 10g, fibre 2g, sugar 46g, salt 0.46 g

Recipe from Good Food magazine, June 2009.

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Latest comments and suggestions

  • Binder photo Marie

    23 May 2009

    Marie commented on this recipe

    As suggested, I used a 23 cm shallow round tin as couldn't find a 35 x 12 cm tin anywhere; even Google was stumped. I pressed the pastry into the tin as directed but thought it looked too thick so took it out and rolled it which left me with quite a lot left over. I also had too much meringue! My guests thought it was lovely but I think it would be better with less sugar in the pastry.

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  • Binder photo gingagirl

    03 June 2009

    gingagirl commented on this recipe

    What's with the ready-made lemon curd? Its really easy to make and then you use the left over egg white for the meringue so no waste! Of course anything with lemon and meringue must be good but I think Ill be sticking with my other recipe....with raspberries added because that sounds delicious

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  • Binder photo lesley

    07 June 2009

    lesley rated and commented on this recipe

    3 stars

    I found it quite easy to make, and the pastry did seem a little on the thick side. I also found the lemon curd filling was a little too sweet, and cloying - maybe the curd I used wasn't the best... but it was very easy to make and looked very impressive.

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  • Binder photo Mimi

    06 July 2009

    Mimi rated and commented on this recipe

    3 stars

    Made this last night but with homemade lemon curd and it was ok. I also found there was too much meringue and the result was quite watery and caused the pastry to go quite soggy but all in all looks a very impressive dessert. Also john lewis do a 35x12 tart tin if you what to make a long tart as it looks very impressive (called tarte maison).

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  • Binder photo Working Mum

    06 July 2009

    Working Mum rated and commented on this recipe

    4 stars

    This was the easiest lemon meringue I have ever made! No rolling out pastry, no tricky lemon curd and the meringue made perfect peaks with no effort at all. I made it for Sunday lunch with my parents and when I brought it out of the oven, my five year old daughter declared "That looks so scrummy, I bet we all have seconds!"

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  • Binder photo Working Mum

    07 July 2009

    Working Mum commented on this recipe

    PS I made it in a 30cm round fluted glass dish and there was still too much pastry, but just enough meringue.

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  • Binder photo Winks

    16 July 2009

    Winks rated and commented on this recipe

    5 stars

    I made a version of this yesterday, and I am going to comment even though I didn't stick to the recipe. I bought ready rolled pastry and used a different 4 egg meringue recipe! I made the filling with TipTree's lemon curd which gave the finished dish a lovely sharp finish and I liked the ease of making the mixture this way instead of from scratch (I am a lazy although enthusiastic cook). On serving, the filling hadn't set and there was a lot of moisture although my pastry was still crisp, however after putting the leftovers in the fridge and returning to these for seconds later on, the filling had set and was great. The reason for this could have been that my meringue recipe needed an extra 10 mins cooking time which means the filling would have also been heated more. Overall it was a lovely easy dish to make, next time I will just leave to cool longer before serving.

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  • Binder photo Anita

    20 July 2009

    Anita commented on this recipe

    I made this dessert but was a little disappointed as the lemon filling didn't set too good even though I used a good quality lemon curd. I also found the meringue quite sweet so next time I would use a little less sugar. Everyone commented how lovely the pastry was though, and they all had seconds, it was better when it was cold.

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Difficulty and servings

For the keen cook

Serves 12

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 35 mins

plus cooling

Ingredients

FOR THE PASTRY

  • 350g plain flour , plus extra
  • 200g butter , cold and cut into cubes
  • 100g golden caster sugar
  • 2 large egg yolks

FOR THE FILLING

  • 2 x 312g jars good-quality lemon curd
  • 2 whole large eggs and 2 large egg yolks, beaten together
  • 200g punnet raspberries
  • icing sugar , to decorate

FOR THE MERINGUE

  • 4 egg whites (from the eggs used for yolks in pastry and filling)
  • 140g white or golden caster sugar
  • 1 tsp white wine vinegar
  • 1 tsp cornflour
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PER SERVING

511 kcalories, protein 7g, carbohydrate 81g, fat 20 g, saturated fat 10g, fibre 2g, sugar 46g, salt 0.46 g

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