Raspberry Lemon Curd Meringue Tart

Everyone has at some point in their lives – either had a Lemon Meringue Pie/Tart or made one! (my aunts infamous recipe is here) or at least some variation of it 🙂

I saw this recipe in the BBC Good Food magazine (June 2009 issue) and knew that it was a recipe that I would want to recreate… but when? So the recipe page has been sitting in my “pile” for ages…. until this past weekend, that is!

Having 14 people around for a BBQ is always a perfect opportunity for me to rustle up a dessert (or two)… something that I thoroughly enjoy doing…

this recipe was actually quite *tedious* in terms of all the different steps and I think that next time I would make my normal lemon meringue recipe and just add the berries. Having said that… it was a dessert that everyone raved about and the flavour combinations of the lemon curd with the popping of the sweet raspberries was great!

Raspberry Lemon Curd Meringue Tart

raspberry and lemon curd meringue tart cut

For the base:

  • 350g flour
  • 200g butter, cold and cubed
  • 100g sugar
  • 2 large egg yolks

For the filling:

  • 2x312g jars of lemon curd
  • 2 large eggs + 2 large egg yolks
  • 200g raspberries

For the Meringue:

  • 4 egg whites
  • 140g sugar

raspberry and lemon curd meringue tart

Steps:

  1. Whizz flour, butter and 1/4 teaspoon of salt in a food processor until fine
  2. raspberry and lemon curd meringue tart base mix
  3. Add the sugar and pulse
  4. Tip in the egg yolks and 4 teaspoons of cold water
  5. Pulse to a dough
  6. tip onto a work surface and knead until smooth
  7. place into a greased loose-bottomed fluted tin and press into the shape
  8. raspberry and lemon curd meringue tart base preoven
  9. Chill on a baking tray for 30min
  10. Place baking parchment on top of pastry base and fill with baking beans
  11. Bake for 15min at 200C, then remove beans and parchment and bake for a further 10-15minutes until golden
  12. raspberry and lemon curd meringue tart base post oven
  13. Place lemon curd into a non-stick pot and beat in the eggs
  14. raspberry and lemon curd meringue tart curd mix 1
  15. raspberry and lemon curd meringue tart curd mix 2
  16. Slow bring to a simmer, stirring constantly until the mix becomes thick (about 10-15min)
  17. Spoon into a bowl and leave to cool
  18. Scatter berries over the pastry base
  19. raspberry and lemon curd meringue tart berry on base
  20. Spoon over the cooled lemon curd
  21. raspberry and lemon curd meringue tart pre meringue
  22. Whisk egg whites until stiff
  23. Add sugar in 2 batches, whisking until smooth and shiny
  24. Swirl meringue over the curd and bake for 10minutes until lightly golden
  25. raspberry and lemon curd meringue tart final raspberry and lemon curd meringue tart final 2
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2 thoughts on “Raspberry Lemon Curd Meringue Tart

  1. Pingback: Lemon Lime Buttermilk Tart

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