Lemon Tart with Daisy Meringues

This is a spring variation of lemon meringue tart. The invigorating citrus flavor will stimulate your palate, while the daisy blossoms set against a yellow backdrop will enhance your table's aesthetic. Indulge in a portion of spring!

Recipe from La Table by Celine is published by Prestel, £24.99, prestel.com, photos by © Celine Rousseau

Makes 1 Tart (18 cm/7 in)

Ingredients:

For the tart shell

• 200 g (around 13) digestive biscuits (wholemeal biscuits)

• 100 g (7 tablespoons) butter, melted

For the lemon curd

• 2 eggs plus 2 egg yolks (reserve the whites for the meringue)

• 100 g (½cup) sugar

• 1 tablespoon cornstarch

• A pinch of salt

• Zest of 1 lemon

• 100 ml (½ cup) lemon juice

• 80 g (5½ tablespoons) butter, cold and cubed

For the meringue

• 2 egg whites

• 100 g (½ cup) sugar

• A pinch of salt

Optional

• Mint leaves

Tools

• Tart tin (18 cm/7 in) with a removable bottom

• 2 piping bags with a round tip

• Kitchen thermometer

  
  

Method:

1. To make the tart shell, in a food processor, pulse the digestive biscuits until they are finely crushed. Add the melted butter and pulse until well combined. Press the crumb mixture into the base and sides of the tart tin. Refrigerate the tart shell to set.

2. To make the lemon curd, whisk together the eggs, sugar, cornstarch, and salt in a medium-sized mixing bowl.

3. In a medium-sized non-reactive saucepan, heat the lemon zest and juice until simmering, then pour them slowly into the egg mixture, whisking constantly to avoid curdling the egg.

4. Transfer the mixture back into the saucepan and cook over medium heat, stirring continuously, until thickened so that a finger run over the back of the spoon leaves a mark. Strain the mixture through a sieve to remove the zest and any scrambled pieces. Add butter to the strained mixture and blend well using a blender or whisk.

5. Reserving 1 tablespoon of the lemon curd, pour the rest into the tart shell, smoothing the surface with a spatula. Chill in the fridge for at least 3 hours or until set.

6. To make the meringue, combine the egg whites, sugar, and salt in a glass or metal bowl. Place the bowl over a pot of boiling water, ensuring that it does not touch the water. Whisk the mixture until it reaches 70°C (160°F) and the sugar has completely dissolved. When you rub a bit of the mixture between your fingers, it should feel smooth, not gritty.

7. Remove the bowl from the pot of water. Using an electric whisk, beat the mixture until very stiff peaks form.

8. Fit a piping bag with a small round tip. Fill the piping bag with the meringue, then pipe the meringue into daisy petal shapes on top of the lemon curd filling. Fill another piping bag with the reserved lemon curd and pipe it at the center of the daisy petals. Garnish with mint leaves and serve.