My Gran's tart recipes. South African Style Lemon Meringue.
Lemon Meringue is known all over the world and you would be surprised how easy it actually is to make. My gran has been making South African style Lemon meringue for ages and it’s one of my favourites. This recipe uses the same crust like the one used for Milk Tart. So why not make both of these tarts in one day? If you are stuck at home and looking for something to do or if you want a slice of South Africa then you have to make this tart.
As I mentioned in my milk tart recipe, this crust is extremely easy to make and it is so versatile. It can be used for different tarts or savoury dishes like quiche or cottage pie. You can freeze this crust for up to a month. After you’ve baked it make sure that it is completely cool and store it in an airtight container before freezing. When you are ready to use it, just take it out and make sure that it is completely defrosted before you add your filling.
Crust Ingredients:
1 cup Self Raising Flour
1/4 cup Sugar
1 Large Egg
1 Tablespoon cold water
60 ml or 1/4 cup Butter (room temperature)
Pinch of salt
Crust Instructions:
1. Preheat your oven to 180 Celsius. Mix sugar and butter until it is creamy and well combined.
2. Add the egg and salt and mix until it is all incorporated. Then add the flour. Add in one tablespoon of water if your dough is too dry. Your dough should be able to make a ball but not dry enough to be rolled out with a rolling pin.
3. Place the dough into your pie tin and press flat with your fingers. Spread the dough as thin as possible and make sure that it goes all the way up the rim of the dish. (Your dish needs to be at least 15-20 cm)
4. Once you have spread the dough it's time to bake. Bake for 10-15 minutes until the edges are light brown. Keep an eye on your dough as you do not want it to brown too much. Once it's cooked let it cool before you add your filling.
Filling Ingredients:
1 can or 385g condensed milk
2 egg yolks
3 egg whites (If you want more meringue on top then use 4 egg whites)
3 tablespoons white sugar or castor sugar
½ cup lemon juice
½ tablespoon lemon zest
Filling Instructions:
1. Preheat the oven to 160° Celsius.
2. Using an electric mixer combine condensed milk and lemon juice until it is thick and creamy.
3. Add in egg yolks and lemon zest. Mix until all of the ingredients are incorporated. If you would like your filling to be even more tart you can add in a bit more lemon juice.
4. Add the mixture to the pre-baked crust and bake for 10-15 minutes.
5. While the filling is baking whip your egg white and sugar until it forms stiff peaks. Add sugar to the egg whites one tablespoon at a time. If you remove the whisk from the egg whites and they stand up in a stiff peak, then your mixture is ready.
6. Remove your tart from the oven and add your meringue to the top of your tart. Use a fork or spoon to make swirls with the meringue. You can also add the meringue to a piping bag and pipe it on top of the tart.
7. Then put your tart back in the oven for 5-8 minutes or until the meringue is golden brown.
8. Let it cool completely. Once it has cooled let it sit in the fridge for a couple of hours before serving. Serve chilled.
Let me know if you try this recipe in the comments below. Please click the link below to see the video of my gran and I making this tart. Please like this post and head over to my Instagram to see more of my travels and food adventures.
Comments