Oval roasting dish Lemon tart with meringue




25 min.

baking time

35 min.
  • Mix the flour, ground almonds and salt. Whisk the butter and sugar until frothy, stir in the egg.
  • Work in the flour until it becomes a homogeneous dough. Shape the dough into a ball, let it rest for at least 1 hour covered with cling film.
  • Pre-heat the oven to 180° C (convection heat). Grease the base and edges of the mold with butter and then line with the 5 mm thick dough. Pierce with a fork at regular intervals over the whole surface.
  • Place a sheet of greaseproof paper over the mold and fill with the dried pulses. This prevents the dough slipping during baking.
  • Place the mold on the middle rack in the oven and after 10 min remove the greaseproof paper with the pulses and bake for a further 20 min so that the base surface can brown.
  • Remove the mold from the oven and allow to cool.
  • Pre-heat the oven to 250° C. Spread the lemon filling over the dough base and smooth it out.
  • Whisk the egg whites until they resemble firm snow. Towards the end gradually add the sugar. Fill the whisked egg white into a piping bag and pipe it in dabs over the tarte.
  • Place in the oven for 2-3 min until the peaks of the dabs start to brown. Remove and refrigerate until it is ready to serve.

Pastry base:
225 g flour

25 g ground almonds

150 g softened butter

100 g sugar

1 pinch salt

1 egg

Dried pulses

Greaseproof paper

Lemon filling:
2 eggs

100 g sugar

2 untreated lemons (120 ml juice)

50 g butter

1 tsp corn starch ( 3 g )

1 tbs cold water

3 egg whites

100 g sugar