Lemon meringue tart with blackberry coulis
Serves: 8-10
![Lemon meringue tart with blackberry coulis](/uploads/media/720x770/09/3729-LEMON%20MERINGUE%20NEW_1120x1460.jpg?v=1-0)
Recipe photograph by Jenna Leiter
Lemon meringue tart with blackberry coulis
Recipe by Jo Wheatley
Serves: 8-10
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Nutritional information (per serving)
Calories
659Kcal
Fat
35gr
Saturates
20gr
Carbs
82gr
Sugars
56gr
Fibre
2gr
Protein
7gr
Salt
0.01gr
![Jo Wheatley](/uploads/media/100x100/03/13-Jo_Wheatley%20_240x240.jpg?v=1-0)
Jo Wheatley
Jo baked her way into our hearts by winning The Great British Bake Off in 2011. Her cookbooks, Home Baking and A Passion for Baking, are full of easy cakes and impressive desserts to share with friends and family.
![Jo Wheatley](/uploads/media/100x100/03/13-Jo_Wheatley%20_240x240.jpg?v=1-0)
Jo Wheatley
Jo baked her way into our hearts by winning The Great British Bake Off in 2011. Her cookbooks, Home Baking and A Passion for Baking, are full of easy cakes and impressive desserts to share with friends and family.
Ingredients
For the pastry:
- 300g plain flour
- 150g unsalted butter, cubed
- 1 tbsp caster sugar
- 1 large egg yolk
For the lemon filling:
- 50g cornflour
- 300g caster sugar
- Zest and juice of 4 lemons
- 200g unsalted butter, cubed
- 8 large egg yolks
For the blackberry coulis:
- 225g blackberries
- 75g icing sugar
For the meringue:
- 150g caster sugar
- 3 large egg whites
Step by step
- Place the flour, unsalted butter and a pinch of salt into a food processor, pulse until it reaches breadcrumb stage. Add the sugar and egg yolk, pulse, then add 1 tbsp cold water to bring the dough to a ball. Turn the pastry out and wrap it in clingfilm. Chill for half an hour. Preheat the oven to 200°C, fan 180°C, gas 6.
- Roll out the pastry and use it to line a 20 x 30cm loose-based tin. Put the tin on a baking tray, line with parchment paper and baking beans and blind bake for 20 minutes. Remove the beans, reduce the oven temperature to 180°C, fan 160°C, gas 4 and bake for another 10 minutes. Trim off the excess pastry, and leave to cool.
- To make the filling, mix the cornflour, sugar, lemon zest, lemon juice and 300ml water in a pan. Bring to a simmer, stirring constantly, and bubble for a couple of minutes until thickened and smooth. Remove from the heat and beat in the butter until melted. Beat the egg yolks and stir into the pan and return to a low-medium heat. Keep stirring for a few minutes, until the mixture thickens, then tip the filling into a bowl to cool.
- Blend the blackberries and icing sugar to a purée in a food processor, then pass through a sieve. Brush the tart base with some of the blackberry purée. Pour the lemon filling into the tart case. Chill for about an hour.
- To make the meringue, put the sugar in a pan with 75ml water. Heat gently until the sugar has dissolved, then boil for 4-5 minutes or until the temperature reaches 120°C on a sugar thermometer. Whisk the egg whites in a large bowl to firm peaks, then slowly pour in the syrup in a thin stream, whisking all the time. Keep whisking for a few minutes until the meringue is cooled. Spoon the meringue into a piping bag with a star nozzle. Pipe little blobs then pull upwards to leave a peak on each one.
- Brûlée the tips of the meringue with a blowtorch to give an impressive finish.