My daughter has been asking for a lemon meringue pie forever, so I decided to make one tonight, to test a new sweet lining dough. Also to prepare some desserts for the boys to bring to school tomorrow.

There are basically three components to this pie: the crust, the lemon curd and then the meringue. I chose to make the crust with the sugar:butter:flour of 1:2:3. I thought it is an easy ratio to remember. And it turned out much richer and crumbier than the standard 1:2:4 that are used in most pastry recipes.  Love it!

I used a corn starch  base for the lemon curd, which give it a bit of a smell that I do not like, so perhaps I will skip the corn starch in future.

Lemon Meringue Tart

Lemon Meringue Tart


Short crust pastry

70g Sugar

140g Butter, chilled and cut into cubes

210g Flour

1 Egg yolk

Lemon curd

175g Lemon juice

2 Eggs

2 Egg yolks

1 Tbsp Corn starch

100g sugar


2 Egg whites

100g Caster Sugar


    Tart crust
  1. Put the sugar, flour and butter into a blender and blitz for 30 seconds until mixture resembles bread crumbs.
  2. Add the egg and blend till the dough comes together. Do not overblend.
  3. Refrigerate the dough for about 20 minutes.
  4. Make the lemon curd and when done, blind cook the pastry.
  5. Baking the Tarts
  6. Preheat oven at 190 degrees Celsius.
  7. Divide the dough into 12 flat circles.
  8. Line each pastry case, and put another identical pastry case over each case that is lined with the dough.
  9. Bake upside down for 15-20 minutes or until golden brown.
  10. Lemon Curd
  11. Whip all the ingredients over a medium heat water bath until the mixture starts to boil. Set aside.
  12. I used the Thermomix on Speed 3 and Heat 100 degrees Celsius.
  13. Meringue
  14. Whip egg whites with sugar until stiff peak.
  15. Assemble Tarts
  16. Pipe the lemon curd into the pastry case.
  17. Using a star nozzle, pipe the meringue on top of the lemon curd.
  18. Use a blow torch to brown the meringue.
  19. Serve with a dollop of ice-cream.