Sunburst Lemon Tart with Torched Italian Meringue

⏱ 150 min · Serves 10

A crisp, buttery pâte sablée shell holding a silky, sharp lemon curd filling, crowned with clouds of glossy Italian meringue scorched to a caramel blush. Sharp, sweet and thoroughly show-off.

Per serving: 468 kcal · 7.5g protein · 54.0g carbs · 25.0g fat

Ingredients

• For the pastry:
• 220g plain flour
• 80g icing sugar
• pinch of fine salt
• 125g cold unsalted butter, cubed
• 1 large egg yolk
• 1-2 tbsp ice-cold water
• For the lemon filling:
• 4 large eggs, plus 2 extra yolks
• 180g caster sugar
• 150ml lemon juice (about 5 lemons)
• finely grated zest of 3 lemons
• 150ml double cream
• For the Italian meringue:
• 150g caster sugar
• 50ml water
• 3 large egg whites (about 100g)
• pinch of cream of tartar

Method

1. Pulse flour, icing sugar, salt and cold butter to fine crumbs. Add the yolk and just enough ice water to bring it together. Flatten to a disc, wrap and chill 45 minutes.
2. Roll the pastry to 3mm and line a 23cm loose-bottomed tart tin, leaving an overhang. Chill 20 minutes, then blind bake at 180C/160C fan with baking beans for 20 minutes.
3. Remove the beans and bake a further 10-12 minutes until sandy and pale gold. Brush the inside with a little leftover beaten egg and return for 2 minutes to seal. Lower oven to 140C/120C fan.
4. Whisk the eggs, yolks and caster sugar until just combined (don't aerate). Stir in lemon juice, zest and cream, then strain through a fine sieve and skim off any foam.
5. Pour the filling into the warm tart shell and bake 30-35 minutes, until set with a faint wobble at the centre. Cool completely, then chill at least 2 hours.
6. Trim the pastry overhang flush with a serrated knife. For the meringue, heat sugar and water to 118C on a sugar thermometer.
7. Meanwhile whisk the whites with cream of tartar to soft peaks. With the mixer running, pour the hot syrup down the side of the bowl in a steady stream, then whisk 6-8 minutes until stiff, glossy and cool to the touch.
8. Pipe or swoop the meringue over the tart, then torch to deep amber peaks. Slice with a hot, wiped knife and serve.