Lemon and meringue tart
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This deliciously fresh lemon and fennel tart is an easy treat for coffee lovers. As long as you remember to buy the lemon, all the other ingredients you need are usually straight from the cupboard.
Ingredients for four
Base
100g butter 2 1/2 dl wheat flour 2 tablespoons sugar 1/2 tsp baking powder a small splash of cold water and a spoonful of sugar.auml;ä water
Täyte
1 1/2dl cold ä water 1 1/2 dl sugar approx. 1 1/2 tbsp potato flour 25 g butter 1 grated lemon zest and juice 4 egg yolks
Marinis
4 egg whites 1 1/2 dl sugar
Stir the dry ingredients for the base into the soft butter. Add water a quarter of a cup at a time, just enough to make a smooth dough.
Press the dough evenly into the bottom and sides of the loaf pan. Let rest for a while in the fridge.
Pick up the bottom with a fork to make a reiki. (If you want firm edges, place a baking tray of rice/peas/salt on a baking sheet in the oven.)
Bake at 200C for about 15 minutes on the bottom shelf of the oven.
Mix all the ingredients for the batter in a saucepan and heat, stirring all the time. When the batter thickens and comes to the boil, remove from the heat and pour over the pre-baked base.
Whisk the whites of the batter into a stiff froth and add the sugar, whisking vigorously. Spread the meringue mousse over the lemons and bake in the oven for about 10 minutes until the meringue has a nice colour.
Serve the lemon meringue tart fresh with your coffee.
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