Tea And Lemon Meringue

What You Need

  • 500g pack shortcrust pastry
  • Zest and juice of 4 lemons
  • 100g unsalted butter
  • 325g caster sugar
  • 8 eggs, 4 separated
  • Few drops malt vinegar


  1. Preheat oven to 180C/fan forced.
  2. Roll out pastry and use to line 8 x 10cm fluted loose-bottom tart cases.
  3. Prick the cases with a fork and bake blind for 20 mins.
  4. Set aside to cool and level the pastry with a serrated knife.
  5. Heat zest, juice, butter, and 225g sugar in a large heavy-based pan until sugar dissolves.
  6. Beat the whole eggs and yolks together and stir into the pan.
  7. Stir over low heat for 5-10 mins until thickened, then sieve into a bowl and spoon into the cases.
  8. Whisk egg whites with 50g sugar until stiff peaks form, then whisk in vinegar and remaining sugar.
  9. Place a dollop of meringue on top of each tart and make little peaks on each.
  10. Place on a baking sheet and bake for 15 mins or until just browned on top.
  11. Allow to cool and serve with your favourite friend or neighbour.
Delish – ensure to enjoy with a Madura brew!
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