Prep time: 45 minutes, plus 4 hours chilling time
Cook time: 50 minutes
- 2 eggs
- 3 egg yolks, extra
- ½ cup (110g) caster sugar
- 1 cup (250ml) pouring cream
- ½ cup (125ml) freshly squeezed lemon juice
- 3 x egg whites, at room temperature
- ¾ cup (165g) caster sugar
- 1½ cups (225g) plain flour, plus extra for rolling
- 1/4 cup (80g) icing sugar
- 125g butter, cubed
- ¼ cup (60ml) full cream milk
- To make the pastry; Attach the Flat Beater to the KitchenAid® Stand Mixer and add the flour and icing sugar to the mixing bowl. Turn to speed 1 and mix for 1-2 minutes or until well mixed.
- Add butter and milk and mix on speed 2-3 until just combined and forms a sticky dough.
- Turn on to a lightly floured surface, shape into a rectangle. Roll the pastry out on a lightly floured sheet baking paper to a 20x40cm rectangle.
- Line a 11.5cm x 34cm (base), tart pan with pastry. Trim any excess and refrigerate for 20 minutes.
- Preheat oven and a large flat tray to 200°C fan forced. Pierce the pastry base with a fork 6 times. Cover pastry with baking paper and half fill with baking beans or rice. Place onto the hot tray. Bake for 15 minutes.
- Remove paper and beans, bake for a further 10-15 minutes or until light golden. Remove and set aside to cool. Reduce oven to 160°C fan forced.
- To make the lemon curd filling, attach the wire whisk attachment to the KitchenAid® Stand Mixer and add the eggs, egg yolks and sugar. Whisk on speed 3 until the sugar starts to dissolve.
- Add cream and lemon juice, whisk until well combined. Strain through a sieve into a jug then pour into the tart shell. Bake for 20 minutes or until just set. Refrigerate 4 hours or overnight if time permits.
- For the meringue, pour the egg whites and sugar into the stand mixer mixing bowl. Sit the mixing bowl over a saucepan of just simmering water. Gently whisk with a balloon whisk until sugar is dissolved and mixture is warm. Don’t let mixture get hot.
- Transfer the bowl to the mixer, attach the wire whisk. Beat on a speed 10 for about 5 minutes, or until thick and glossy. Spoon or pipe the meringue over the lemon filling. Use a blowtorch to brown meringue.