Yields 8 small tarts.
- Prep time: 1h 20min + chilling time
- Cook time: 20min
- Total time: 1h 40min
- Difficulty: Intermediate
This is a delicious, healthier version of the classic Lemon Meringue Pie. The whole wheat crust gives these tarts a lovely rounded flavor and that rustic homemade feel.
For the crust.
- 180g whole wheat pastry flour
- 1 tablespoon icing sugar
- pinch of salt
- 100g cold butter, diced
- 1 tablespoon sour cream
- 1-2 tablespoons ice cold water
Combine flour, icing sugar, and salt in a food processor and pulse to combine. Pulse in the butter until the mixture resembles coarse crumbs. Add the sour cream and pulse once more. The dough should begin to come together. Add 1 tablespoon of ice water and process until the dough holds together but is not wet or sticky. Process for no more than 30 seconds. If it’s still too crumbly, add a tablespoon of water at a time.
Shape the dough into a flattened disk on a clean work surface. Wrap in plastic wrap and place in the refrigerator for at least 1 hour. Using a pastry brush, butter eight 10cm tart rings.
Preheat the oven to 180 degrees Celsius. When the dough is cool enough to handle, roll it out between two sheets of plastic wrap. Cut out circles slightly larger than your tart rings, then transfer and gently press the dough into the bottom and sides of the tart rings with your fingers.
Scrape the remaining dough, knead it together, roll it out, and repeat the process. Refrigerate for 15 minutes after pricking the bottom of each tart with a fork. Remove from the refrigerator and bake for 15 minutes, or until golden brown and thoroughly cooked. Allow to cool completely before filling the tarts.
For the lemon filling.
- 125ml freshly squeezed lemon juice
- zest of one lemon
- 100g sugar
- 85g butter, diced
- 2 eggs
- 2 egg yolks
Warm the lemon juice, zest, sugar, and butter in a medium saucepan. In a small mixing bowl, combine the eggs and yolks. Once the butter has melted, whisk some of the warm lemon mixture into the eggs, constantly stirring.
Return the warmed eggs to the saucepan and cook, stirring constantly, over low heat until the mixture thickens and almost begins to bubble around the edges. Pour the lemon curd directly into the baked tart shell through a mesh strainer. Smooth the top of the tart and bake for a couple of minutes to set the curd. Remove from the oven and cool before adding the meringue.
For the meringue.
- 2 large egg whites
- pinch of salt
- 75g sugar
Combine egg whites and salt in a clean and dry mixing bowl. Beat the egg whites on high until frothy, then gradually add the caster sugar. On high speed, beat until stiff, silky, and shiny.
Pipe or spread the meringue over the tarts, then toast with a blow torch, moving around the sides and being careful not to burn the sugar. Meringue should be golden brown in color. If you don’t have a blow torch, place the tarts under the broiler and watch carefully because they will brown quickly.