Lemon Meringue Tart with Oat & Almond Crust

by Marika Roseberg
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AuthorMarika RosebergDifficultyIntermediate

Yields10 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
Oat & Almond Crust
 100 g organic plain flour
 70 g oatmeal
 25 g almond flour
 40 g icing sugar
 115 g unsalted butter (cold & cubed)
 1 pinch salt
 1 tsp lemon zest
Lemon Filling
 3 eggs (room temperature)
 250 g caster sugar
 1 large organic lemon (zest & juice)
 60 g butter (melted)
 1 pinch salt
Meringue Topping
 65 g egg whites
 130 g caster sugar
1

Pre-heat oven to 160°C / 320°F. Lightly grease 36 x 10cm rectangle tart tin with loose base.

2

In a mixer bowl combine flour, oatmeal, almond flour, salt, icing sugar, lemon zest and cold butter and mix on low speed using a flat beater (you can also do this by quickly rubbing the mixture with your fingertips) until mixture resembles wet sand and holds together when pressed between fingers.

3

Press the dough into the bottom and up the sides of the pan. Place the pan in the freezer while you prepare the filling.

4

In a clean, dry bowl whisk together sugar, salt, lemon juice, lemon zest, eggs and melted butter, until smooth and creamy. Pour the filling into the prepared tart crust and bake for 30 Minutes or until the filling is set. Cool it completely on a cooling rack.

5

Pre-heat oven to 180°C. Line a small baking tray with parchment paper, pour in the sugar and heat in the oven for 7 Minutes.

6

Meanwhile, in a clean, dry bowl whisk egg whites on low speed until foamy, then increase speed to medium/high and whisk until stiff peaks.

7

Remove sugar from the oven and gradually add it into the egg whites. One tablespoon at a time, making sure to whisk the meringue back to stiff peaks before adding the next one.

8

Spoon or pipe meringue onto the tart. Burn it with blow torch or under the grill setting in the oven. Serve immediately.

Ingredients

Oat & Almond Crust
 100 g organic plain flour
 70 g oatmeal
 25 g almond flour
 40 g icing sugar
 115 g unsalted butter (cold & cubed)
 1 pinch salt
 1 tsp lemon zest
Lemon Filling
 3 eggs (room temperature)
 250 g caster sugar
 1 large organic lemon (zest & juice)
 60 g butter (melted)
 1 pinch salt
Meringue Topping
 65 g egg whites
 130 g caster sugar

Directions

1

Pre-heat oven to 160°C / 320°F. Lightly grease 36 x 10cm rectangle tart tin with loose base.

2

In a mixer bowl combine flour, oatmeal, almond flour, salt, icing sugar, lemon zest and cold butter and mix on low speed using a flat beater (you can also do this by quickly rubbing the mixture with your fingertips) until mixture resembles wet sand and holds together when pressed between fingers.

3

Press the dough into the bottom and up the sides of the pan. Place the pan in the freezer while you prepare the filling.

4

In a clean, dry bowl whisk together sugar, salt, lemon juice, lemon zest, eggs and melted butter, until smooth and creamy. Pour the filling into the prepared tart crust and bake for 30 Minutes or until the filling is set. Cool it completely on a cooling rack.

5

Pre-heat oven to 180°C. Line a small baking tray with parchment paper, pour in the sugar and heat in the oven for 7 Minutes.

6

Meanwhile, in a clean, dry bowl whisk egg whites on low speed until foamy, then increase speed to medium/high and whisk until stiff peaks.

7

Remove sugar from the oven and gradually add it into the egg whites. One tablespoon at a time, making sure to whisk the meringue back to stiff peaks before adding the next one.

8

Spoon or pipe meringue onto the tart. Burn it with blow torch or under the grill setting in the oven. Serve immediately.

Lemon Meringue Tart with Oat & Almond Crust

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