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Lemon meringue tart with blackberry coulis


Serves: 8-10
timePrep time: 20 mins
timeTotal time:
Lemon meringue tart with blackberry coulis
Recipe photograph by Jenna Leiter

Lemon meringue tart with blackberry coulis


Serves: 8-10
timePrep time: 20 mins
timeTotal time:

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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

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.

See more of Jo Wheatley’s recipes
Jo Wheatley

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.

See more of Jo Wheatley’s recipes

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Brûlée the tips of the meringue with a blowtorch to give an impressive finish.

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