Lemon meringue

Name: Lemon meringue
Cuisine: South African
Ingredients: 300 g digestive biscuits; 100 g butter; 375 ml white sugar; 45 ml cake flour; 65 ml cornstarch; 2.5 ml salt; 550 ml water; 3 lemons; 6 egg yolks; 6 egg whites; 540 g white sugar; 220 ml water

Shandré Goss-Ross @shandre

Pretoria, Gauteng, South Africa

Perfect dessert for a Sunday lunch. 🍋

#heritage

Perfect dessert for a Sunday lunch. 🍋

#heritage

Shandré Goss-Ross @shandre

Pretoria, Gauteng, South Africa

Perfect dessert for a Sunday lunch. 🍋

#heritage

Perfect dessert for a Sunday lunch. 🍋

Saved

Ingredients

Crust
300 gdigestive biscuits
100 gbutter
Lemon curd
375 mlwhite sugar
45 mlcake flour
65 mlcornstarch
2.5 mlsalt
550 mlwater
3lemons
6egg yolks
Italian meringue
6egg whites
540 gwhite sugar
220 mlwater

Saved

Steps

1

Add the biscuits and butter in a blender. Blend and press into a 30cm tart tin.
2

Add the cake flour, cornstarch and salt in a pot and whisk. Add lemon zest by grating the peel of the lemon. Juice the lemon and add to the sugar. Add the water while continously whisking.
3

Bring to a boil. Add half the sugar syrup to the egg yolks while whisking. Pour the egg yolks into the pot and simmer for a few minutes until the mixture thickens.
4

Pour the lemon curd into the crust and let it cool down.
5

Italian meringue. Add the water and sugar into a pot. Bring to a boil. Let it boil until it reaches 117°C. Whisk the egg whige until it reaches soft peak (better to use an electrical mixer). Pour the sugar syrup into the egg whites while continously whisking. Let it mix for 5 minutes.
6

Spread onto your tart. You can brûlée the meringue with a blowtorch.