James' Lemon Tart with Meringue and Strawberry Marmalade


Method

PASTRY CASE: Cream together butter and sugar Gradually add eggs, mixing well. Add flour and salt and mix until dough is formed Flatten slightly, wrap in cling film and put in the fridge for 30 minutes. Roll out, and line tart case with it, return to fridge Add baking beads and blind bake until golden, remove the beads for the final few minutes

TART MIX: Mix sugar, eggs, lemon juice, and agar in a saucepan, and slowly bring to a boil. Remove from heat and whisk in butter. Add to pastry case and place in the fridge to set.

MERINGUE: Whisk egg whites with a squeeze of lemon until peaks begin to form. Add the icing sugar a spoon at a time and whisk to form stiff peaks. Put in piping bag and pipe 2cm meringue. Place in oven for 45-60 minutes

STRAWBERY MARMALADE: Heat strawberries and sugar until dissolved and strawberries have broken down. Increase heat to thicken. Add lemon juice. Place in fridge.

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