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Recipes

Citrus Meringue Tart

Discover how to make this zesty Citrus Meringue Tart with a perfectly tangy citrus filling and fluffy meringue topping. A firm family favourite!

Ingredients

  • Shortcrust pastry – pre-baked
  • Citrus curd
  • 4 egg whites
  • 200g caster sugar
  • 2 tsp cornflour

Method

1. Preheat the oven to 160 degrees using the Circulaire function.
2. Spread the curd of your choice on the base of the pre-baked shortcrust pastry.
3. Next, beat the egg whites in a large bowl using the Smeg Hand Mixer with the wire whisks.
4. Whisk to soft peaks, then add 100g of caster sugar a spoonful at a time, whisking between each addition, without overbeating!
5. Whisk in the cornflower and the remaining 100g of caster sugar until smooth and thick.
6. Pile the meringue mix into the centre of the tart, spread and give it a swirl!
7. Cook for 18-20 minutes.


Personalise!
 

Choose from the selection of ingredients below to make this dish more exciting – some examples are below:
• Mixed Citrus – instead of sticking to just lemon curd opt for another or even a blend (e.g. lime or orange)
• To intensify the flavour – use citrus zest as well as curd!
• Add herbs to the curd – infuse the citrus curd with herbs like thyme, rosemary, basil or mint.
• Add flavourful additions to the meringue – incorporate vanilla extract, almond extract or even a touch of liqueur.
• Torch for texture – use a culinary torch to lightly caramelise the meringue!
 

Appliances used

HMF01PKUK

Hand mixer, Pink, 50's Style
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SO6104APB3

Oven, Linea, Galileo cavity: Omnichef, 60cm, Multitech, Black, Vapor Clean
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