This is an absolutely delicious Lemon Meringue Tart - I've added in a step where the pastry is lightly coated with white chocolate, it keeps the pastry beautifully crisp. 

 This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 

 

Ingredients

Yummo Shortcrust Pastry
Dry ingredients 

150 g Bakers' Magic Gluten free flour

35 g Maize starch

80 g Caster sugar

~1/8 tsp Salt

 

Wet ingredients 

1 Egg yolk

60 g Water (boiling)

10 g Vanilla bean paste

175 g Butter (melted)

Optional food dye - ½ tsp Yellow food dye & 1/8 tsp Cochineal (similar to custard powder colour)

White chocolate

 

Lemon curd filling

5 Egg yolks

150 g Lemon juice

210 g Sugar

160 g Butter

30 g Maize starch

50 g Water

Lemon zest

Italian Meringue

5 Egg whites

350 g Caster sugar

170 g Water (hot)

20 g Glucose syrup

~10 g Vanilla bean paste

 

 

Method

Pastry – similar to the other shortcrust recipes on the website.

Mix the dry ingredients together (I usually blitz them together in a food processor).

Combine the wet ingredients. Melt the butter, add in the boiling water, vanilla & combine. Quickly mix in the yolk.

Pour the wet ingredients over the dry ingredients and mix with a spoon/spatula. It will be really, really runny to start with - this is okay & the way it should be.

Let it sit for 5 mins & give it another stir. Put it the fridge for a couple of hours until it is cold & a lot harder. 

Turn the oven on to 170 C.

Kneed the dough until it is pliable. Roll it out between 2 sheets of baking paper to approximately 2 - 3 mm thick. I usually use 2 mm thick dough for little tarts and 2 - 3 mm for larger tarts.

For little tarts - using mini cupcake trays or muffin tins

If the dough is too soft to work with put it back in the fridge for 5 mins. 

Grease inside the cupcake trays. 

Find a cutter larger than the cupcake tray holes. I used a flower shaped cutter as it makes it easier to put the cut dough into the holes. 

 

 Cut out the dough shapes and prick the centre of the shape before you transfer them to the tin.  

Transfer the cut out dough to the top of the cupcake tin holes. I use the end of a wooden tool to push the dough into the hole. 

 

Put a patty pan on top of the dough. Fill the patty pan with rice or other weight for blind baking. 

 

Blind bake for approximately 15 min (it will depend on your oven so check the pastry at 10 min). Reduce oven temperature to 120 C.

Take the tin out of the oven & carefully lift out the patty pans.

 

Put the tin back in the oven and cook the pastry for another 10 mins (or longer if necessary). It will depend how thick you rolled out the dough.

Allow to cool.

 

Melt the white chocolate. Coat the inside of the tart case with the white chocolate (doing this helps the pastry to stay crisp for longer after you've added in the lemon curd).

 

For larger tarts - using a flan dish

Grease a ~26 cm flan dish.

Line the dish with the dough.

Blind bake for approximately 25 min (it will depend on your oven so check the pastry at 20 min). Reduce oven temperature to 120 C.

Take dish out of the oven & carefully lift off the baking paper. Put dish back in the oven and cook the pastry for another 10 - 15 mins. It will depend how thick you

rolled out the dough.

Allow to cool.

Melt the white chocolate. Coat the inside of the tart case with the white chocolate (doing this helps the pastry to stay crisp for longer).

Lemon Curd Filling

Combine the ingredients in a saucepan over low heat.

Increase the heat when the butter has completed melted.

Gently boil for approximately 5 min. The starch needs to be fully cooked, I usually taste a little to work out if I need to cook it for longer.

Transfer to a food processor (or use a stab blender) and blend until the curd is smooth.

Allow to cool before transferring to the tart case(s). I used a piping bag to fill the smaller tarts with lemon curd. 

Let the tart(s) cool before topping with the Italian meringue.

Italian Meringue

Put the sugar, glucose syrup & water into a heavy based saucepan. Heat gently until all sugar has dissolved.

Increase the heat - do not stir the sugar syrup after it has started boiling.

Boil for approximately 5 - 7 min.

While the sugar syrup is boiling whisk the egg whites to soft peaks.

Keep whisking the egg whites and pour the hot sugar syrup in a thin stream onto them.

Increase the speed, add in the vanilla and continue to whisk until the meringue is thick, glossy and no longer warm.

Cover the lemon curd with the meringue. Transfer meringue to a piping bag if making little tarts. 

 

Turn the oven on to 210 C.

Put the finished tart(s) in the oven for approximately 5 min to brown the top of the meringue. Alternatively use a blow torch. 

They are now ready to be eaten 🙂.

Simply enjoy.