A tasty treat!
- sweet pastry ingredients:
- 300 g plain flour
- 110 g caster sugar
- 150 g butter
- lemon curd ingredients:
- grated zest of 2 lemons
- juice of 1 lemon
- 4 large eggs
- 110 g caster sugar
- 110 g butter (cold, cut into small cubes)
- italian meringue ingredients:
- 2 tblsp cold water
- 75 g caster sugar
- 0.5 tblsp liquid glucose
- 2 egg whites
- Sweet Pastry Method:
- Cream Butter and sugar until light and fluffy.
- Add in Eggs and flour and bring the mixture together.
- Wrap in cling film and allow to rest. Grease and line 6 small tartlet moulds with the sweet pastry.
- The tartlet cases that I use are 4 inch oval, although you can use round ones either if you prefer. This can also be made as one large tart.
- Blind bake the tartlet case.
- Lemon Curd Method:
- Whisk all the ingredients together and place in a large heatproof bowl set over a pan of slightly simmering water.
- Whish for a few moments and then reduce the heat slightly and leave to cook for approximately 20 minutes.
- There is no need to stir continuously but do give it an occasional stir.
- Once it has thickened divide between the blind baked tartlet cases.
- Italian Meringue Method:
- Place the water, sugar and glucose into a medium saucepan and place onto a moderate heat.
- In a large clean mixing bowl start beating the egg whites until they are stiffly beaten.
- When the sugar reaches 121°C (hard ball stage), reduce the speed of the egg whites to a very low speed and then gently pour the boiled sugar on top.
- Continue to whisk very slowly until the mixture is cool.
- At this stage it should be smooth and glossy
- Spoon or pipe the meringue onto the lemon mixture and sing a chefs blowtorch, singe the meringue until it is golden brown.
- Serve immediately.
Kevin's tips: The lemon curd lasts for approximately 4 weeks so why not make a double batch and store it for another occasion. The Italian meringue can be used for a baked Alaska as well and as it has been cooked with the boiling sugar solution it does not need to be put in the oven so it works well for all ‘cooked’ ice cream desserts.
More by Kevin Dundon:
- Saturday Brunch: Crêpes Suzette with Strawberries
- Chocolate Chip Cookies: Just Add Milk!
- Strawberry and Banana Iced Lolly Pops