Published On: Wed, Jun 12th, 2019

Lemon meringue tarts

Sweet, tangy and oh-so yummy, these lemon meringue tarts are truly delicious!

To celebrate an exciting foodie event set to hit Kent later this month, we’ve got this delicious lemon meringue tarts recipe to share with you from chef Jamie Tandoh of The Bicycle Bakery!

Jamie is set to participate in The Ultimate Pop Up – a pop-up fundraising dinner that features six of Kent’s best chefs, all cooking an exclusive six-course meal for a number of lucky diners in the beautiful surroundings of the Hush Heath Estate on 20th June 2019.

Take a look at the lemon meringue tart recipe below, and find out more about The Ultimate Pop Up herelemon meringue pie

Lemon meringue tart


For the sweet pastry:

  • 950 g flour
  • 50 g cornflour
  • 500 g unsalted butter
  • 250 g caster sugar
  • 4 large free-range eggs

For the lemon curd:

  • 300 ml lemon juice
  • 250 g butter
  • 20 g cornflour
  • 200 g caster sugar
  • 5 large free-range eggs

For the meringue topping:

  • 120 g egg white
  • 100 ml water
  • 300 g caster sugar


For the sweet pastry:

  1. Cream butter and sugar, add eggs and then flour until it's
    a nice smooth dough. Don’t over work or your pastry will become short. Rest in
    the fridge for at least one hour, over night if possible is best.

  2. Roll out and line your tin and blind bake at 160°c for
    15-20 minutes until the pastry is golden brown.

For the lemon curd:

  1. Put all together in a pan and cook on a low to medium
    heat whisking all the time until thickened and the cornflour is cooked out. Pass
    through a sieve and set aside until needed.

For the meringue topping:

  1. Make an Italian meringue by whisking the egg whites in
    a mixer.

  2. Whilst whites are mixing, boil the water and sugar
    together in a pan, using a sugar thermometer, when it reaches 117°c  or
    soft ball add it to the still mixing whites. Continue to mix for 5 mins.

To assemble:

  1. Put curd into the tart case, and pipe or spread the
    meringue on top. You can either pop in to an oven to brown or use a blow torch.

For more yummy recipes, take a look here!

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