The lemon meringue tart is very close to my heart.

When my brother and I were growing up, my grandmother was always baking. Every visit to her house meant walking into the smell of something delicious fresh from the oven. From her famous chocolate and cream cheese tart to her Elgin apple crumble, and of course her Australian tea cakes, every bake became a treasured family favourite.

Her lemon meringue tart was made with condensed milk, and I loved it. These days, though, I find it a little too sweet, so I wanted to create my own version. This version has less sugar and plenty more fresh lemon, giving it a bright, tangy filling that's perfectly balanced by the sweetness of a silky Swiss meringue.

I’m fortunate enough to have a mature lemon tree absolutely groaning with lemons nearly all year round, so the inspiration started from the need to process this abundance on our little Homestead out here in the Overberg.

Not a bad result for my very first attempt.

Lemon meringue tart

For the sweet shortcrust pastry:

Ingredients

250 g cake flour
125 g cold unsalted butter, cubed
80 g icing sugar
Pinch of salt
1 egg
1 tsp vanilla extract

Method

Rub the butter into the flour until it resembles breadcrumbs.
Stir in icing sugar and salt.
Add egg and vanilla and mix until the dough just comes together.
Flatten into a disc, wrap and chill for at least 1 hour.
Roll to about 3 mm thick and line a 23 cm tart tin.
Chill for 30 minutes.
Prick the base all over with a fork, line with baking paper and baking beans.
Blind bake at 180°C (355°F) for 18–20 minutes.
Remove the beans and bake another 8–10 minutes until lightly golden.
Brush lightly with eggwash if there are any holes or cracks and leave to cool completely.

For the classic lemon tart filling:

Ingredients

500 ml water
180 g caster sugar
60 g cornflour
Pinch of salt
5 egg yolks
180 ml fresh lemon juice
Zest of 2 lemons
60 g unsalted butter

Method

In a saucepan, combine the sugar, cornflour and salt
Slowly whisk in the water.
Cook over medium heat until thick and glossy.
Whisk the egg yolks in a bowl.
Slowly whisk about ½ cup of the hot mixture into the yolks.
Return everything to the saucepan.
Cook for another 2 minutes while whisking continuously.
Remove from the heat.
Stir in the butter, lemon juice and lemon zest
Pour immediately into the cooled tart shell.
Cover the surface with plastic wrap touching the filling and chill until completely cold.

For the Swiss meringue:

Ingredients

150 g egg whites (about 5 large)
300 g caster sugar
Pinch of salt
½ tsp cream of tartar (optional)

Method

Place egg whites and sugar over a pan of simmering water.
Whisk constantly until the sugar has dissolved and the mixture reaches 70°C (160°F).
Transfer to a stand mixer.
Beat on high speed until thick and glossy stiff peaks form and the bowl feels cool.
Beat in the cream of tartar near the beginning if using.

Assembly

Fill the baked tart shell with the chilled lemon filling.
Pipe or spoon the Swiss meringue over the filling.
Use a kitchen blowtorch to caramelise the meringue until golden.
Chill for 30 minutes before slicing.

Chef's tips

Using fresh lemon juice gives the brightest flavour.
Strain the lemon filling before pouring it into the shell for an ultra-smooth texture.
Ensure the filling is completely cold before topping with Swiss meringue to help it hold its shape.
For clean slices, dip a sharp knife in hot water and wipe it dry between each cut.

This version produces a crisp, buttery pastry, a smooth, tangy lemon filling with a true citrus flavour, and a light, marshmallow-like Swiss meringue that torches beautifully without weeping.

Brenda’s lemon meringue tart