A lemon tarte or a lemon meringue pie is a must have summer cake. It’s fresh, summerish, tasty, sweet and sour at the same time and quite easy to make.
Truth is, it took me some time in the kitchen to create this sweet and we had a small accident with the caramel sauce (burned my hand) because I was kinda in a hurry on that day but the outcome was super both in the eye also in the taste! A small twist of adding caramel and pistachios on top was adding at the tart an extra boost and everybody who tried it loved it, whether they had a tooth for sweet or sour appetite.
Hope you enjoy it too and your friends or loved ones and please be extra careful when you will be creating the caramel sauce. Be concentrated and focus on the making, all the way until you pour it on top of the meringue but in the meantime enjoy every minute of the creation, like I did!
FOR THE BASE:
- 75g (3oz) butter
- 25g (1oz) demerara sugar
- 175g (6oz) digestive biscuits, finely crushed
FOR THE FILLING:
- 1 x tin of full-fat, sweetened condensed milk
- 3 egg yolks
- finely grated rind of 1/2 lemon
- The juice of 2 medium size lemons
- 4, crashed, well cooked and dried small size meringues (You can buy some ready ones too)
- 1/2 tsp vanilla essence
FOR THE MERINGUE:
- 3 egg whites (see tip below)
- 175g (6oz) icing sugar
FOR THE TOPPING:
- Caramel sauce
- A handful of crushed pistachio nuts
- 1 cup of plain white sugar
- You will need a 23cm (9in) round, straight-sided or fluted ceramic tart dish, about 4cm (1½ in) deep. Preheat the oven to 190C/170C.
- Melt the butter in a medium saucepan, remove the pan from the heat and stir in the sugar and biscuit crumbs. Press the mixture into the flan dish using your clean hands to bring the crumbs up around the sides of the dish and smooth the base in an even layer.
- To make the filling, first pour the condensed milk into a bowl, then beat in the egg yolks, lemon rind and strained juice. Pour the mixture into the biscuit-lined dish.
- For the meringue. Put the egg whites into the mixer bowl and whisk in medium heat. When fluffy and rise, add the sugar slowly and gradually increase to full speed, until you get a fluffy but thick mixture.
- Break the dry cold meringues, on top of the filling into chunky pieces and then add the meringue you prepared.
- Spoon the meringue over the surface of the filling in separate blobs, then spread gently with the back of your spoon to cover the filling to the biscuit-lined edges. Lightly swirl the surface of the meringue to get that wavy finish.
- Lower the oven to 140C – 150C and bake for 30 minutes or until the meringue is pale golden. Check very regularly so as is not burned.
- Set aside for about 30 minutes to allow the filling to firm up before serving warm.
- In the meantime, brake the pistachios into chunky pieces and prepare the caramel sauce. Place a medium size saucer pan, on the gas over high heat and add the sugar. Allow a few minutes to start melting but stir constantly. Stir well until the sugar has melted and formed a very hot sauce of caramel.
- Use your hands and spread the pistachios over the cake. Then use a small spoon and spread the caramel sauce while very hot. Serve warm.