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Lemon Meringue Tart


  • 100g cake flour

  • 30g caster sugar

  • 40g unsalted softened butter

  • 1tbsp lightly beaten egg


  • 250ml milk

  • 3 egg yolks

  • 60g caster sugar

  • 25g cornstarch

  • 30g unsalted butter (cubed)

  • Zest of 1 large lemon

  • Juice of 1 large lemon (about 70-80 ml - use a strainer to remove any seeds and pulp from the juice)


  • 3 egg whites

  • 50g caster sugar

[Sugar Syrup]

  • 3tbsp water

  • 100g caster sugar


  1. Lightly grease an 18cm tart pan, set aside. Sieve flour, set aside.

  2. With a manual whisk, cream butter and sugar till light and fluffy. Dribble in the egg, whisk and mix well. Sieve over the flour in 2 to 3 additions into the batter. Fold the mixture gently with a spatula each time the flour is added.

  3. Form and shape the pastry into a round disc. Roll out the pastry in between 2 sheets of baking paper or 2 sheets of cut-out plastic bags, to about 23cm in diameter. Remove one side of the baking paper. Carefully flip the pastry over the prepared tart pan. Remove the other baking paper. Mould the pastry into the tart pan, smoothing the edges and the rim carefully. If the pastry is too soft to handle, chill it in the fridge for 10~15 mins.

  4. Chill the moulded pastry in the fridge for 20mins. (This helps to prevent the pastry from shrinking too much after baking.)

  5. Use a fork to prick holes on the pastry surface. Brush the top of the rim with egg wash. Bake in pre-heated oven at 180 degC for 10~12 mins until the edges turned slightly browned. Let cool completely.


  1. In a mixing bowl, with a manual whisk, whisk egg yolks with a little bit of the milk. Add in sugar and corn flour, mix well.

  2. In a saucepan, bring the remaining milk to a simmer. Remove from heat and add the hot milk gradually to the yolk mixture, whisk to combine. Pour the mixture over a sieve and return it to the saucepan. Boil the mixture on Low heat, stirring constantly with a wooden spoon until the mixture just starts to boil. When it boils, continue to stir constantly for another 1 minute, the mixture will become very thick and very difficult to stir. It is important to stir the mixture constantly as it cooks so that it thickens but doesn't turn lumpy or get burnt at the bottom.

  3. Remove mixture from heat and whisk in the butter, lemon zest and lemon juice. Pour the filling into the baked pastry crust and smooth the top. Chill tart in fridge.


  1. To make the sugar syrup: in a saucepan, stir water and sugar and bring the syrup to a boil. Turn to low heat.

  2. In a clean mixing bowl, with an electric mixer, beat the egg whites until soft peaks form. Gradually add the sugar and continue to whip at the same time until stiff peaks form.

  3. Slowly drizzle it the hot sugar syrup into the beaten egg white in a steady stream and continue to beat the mixture at the same time until the egg white becomes thick and glossy.

  4. With a spatula, pile the tart surface with about 2/3 of the meringue. Shape the meringue into a tall dome and gently press down on the meringue to get rid of any air pockets. Make sure the edges are all covered with the meringue, leaving no filling exposed. Work quickly before the meringue starts to cool and set, make a few decorative swirls and peaks with the back of a spoon. Place the remaining meringue in a piping bag and pipe a decorative border on the rim of the tart. Bake the tart in a pre-heated oven at 230 degC for 2 to 3 mins or until the meringue is lightly browned. Remove from oven and let cool. Refrigerate until ready to serve. Best served on the day it is made.

Adapted from Happy Home Baking

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