Meyer lemon meringue tart

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Lani Greenhalgh uses sweet Meyer lemons to flavour the filling for this stunning tart, topped with swirls of Swiss meringue for a cheffy take on lemon meringue pie. You can check out more of Lani's stunning tart recipes here.

First published in 2019





To glaze the tart

Meyer lemon filling

  • 6 Meyer lemons, zested and juiced (you'll need 180ml juice in total)
  • 5 eggs
  • 140g of sugar
  • 140g of cream

Swiss meringue

  • 220g of egg white
  • 330g of sugar
  • 1/4 tsp salt
  • 1/4 tsp cream of tartar


  • 25cm loose bottom tart tin
  • Food processor
  • Food mixer with paddle attachment
  • Microplane
  • Stick blender
  • Pastry brush
  • Sugar thermometer
  • Piping bags
  • French star piping tip
  • Blow torch


Begin by making the pastry. Blitz the almonds and icing sugar in a food processor. Sieve the mixture along with the rest of the dry ingredients into the bowl of a stand mixer
Using the paddle attachment, combine on low speed with the cold butter until the mixture resembles fine breadcrumbs
Beat the eggs in a separate bowl, then add to the flour and butter mixture. Work for about 30 seconds until just combined. Avoid over-working the dough
Push the dough together to form a rough disc shape. Wrap in cling film and chill for a minimum of 1 hour, until it is firm and well rested
Lightly sprinkle a work surface with flour and roll the pastry out to an even circle, about the thickness of a pound coin. There will be some excess dough which can be trimmed after cooling. Roll the pastry back onto the rolling pin and onto the tart tin. Coerce the pastry into the tin, pressing it gently into the edges. Leave the pastry overhang as it is. Chill for another hour
Preheat the oven to 150°C/gas mark 2 (no fan)
Trim the excess pastry to leave about 1cm hanging over the edge, reserving the excess pastry for later. Use aluminium foil to line the tart case for blind-baking. Lani uses caster sugar as a weight for blind-baking, then reuses the lightly toasted sugar in the filling, but you can use baking beans or whatever you prefer. Bake the tart shell for 1 hour
Remove the pastry case from the oven and remove the foil and sugar (or baking beans). Use a microplane to shave the edges of the tart shell until it is flush with the tart ring and even all around
Using a stick blender, blend enough of the reserved raw pastry trimmings (about 35–40g) with the egg to form a liquid pastry. Brush it all over the tart case, filling any cracks and smoothing out the edges. Return to the oven for another 10 minutes, then remove and set aside to cool
Preheat the oven to 115°C/gas mark 1/4
To make the filling, mix the ingredients together in a heatproof medium-sized bowl. Over a bain-marie, cook the filling while stirring constantly with a spatula until it reaches 60°C
Pass the mixture through a sieve to strain out the zest. Place the prepared tart case in the oven, then pour in the filling. Bake for 15–20 minutes, or until it's just set with a slight wobble in the centre. Allow to cool completely before decorating
To make the Swiss meringue, thoroughly mix the ingredients in a bowl then heat over a bain-marie, stirring constantly until the mixture reaches 79°C. Transfer to the bowl of a stand mixer fitted with the whisk attachment
Whisk on high speed until the meringue becomes thick and glossy and starts to ball up in the whisk. Carefully transfer the meringue to a piping bag fitted with a French star piping tip (it's important to use the meringue straight after making it)
Pipe the meringue onto the lemon tart, then char the meringue by lightly blow torching it using gentle, sweeping motions. The meringue can stay stable at room temperature for a few hours, but it is best to enjoy it immediately
First published in 2019

Lani Greenhalgh is a chef, whose CV includes The Laughing Heart in Hackney.

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