Lemon & raspberry meringue tart

Lemon & raspberry meringue tart

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(4 ratings)

Prep: 20 mins Cook: 35 mins Plus cooling

A challenge

Serves 12
A decadent summer dessert for a crowd that can largely be made ahead

Nutrition and extra info

Nutrition: per serving

  • kcal511
  • fat20g
  • saturates10g
  • carbs81g
  • sugars46g
  • fibre2g
  • protein7g
  • salt0.46g
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Ingredients

    For the pastry

    • 350g plain flour, plus extra
    • 200g butter, cold and cut into cubes
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 100g golden caster sugar
    • 2 large egg yolks

    For the filling

    • 2 x 312g jars good-quality lemon curd
    • 2 whole large egg and 2 large egg yolks, beaten together
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 200g punnet raspberry
      Raspberries

      Raspberry

      ras-beh-ree

      A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

    • icing sugar, to decorate

    For the meringue

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

    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.

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    Comments (8)

    anitasealey's picture

    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.

    djwinkles's picture
    5

    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.

    workingmum's picture
    4

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

    workingmum's picture
    4

    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!"

    mimi204's picture
    3

    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).

    lesleyharrison's picture
    3

    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.

    gingagirl's picture

    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

    macinnes48's picture

    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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