Lemon Meringue Tart – Gluten Free
17-010
Group Base
Ingredient
KG
%
BAKELS DAIRY BLEND
0.040
28.57
Eggs
0.040
28.57
APITO BUTTA VANILLA ESSENCE
0.004
2.86
Gluten Free Pastry Mix
0.140
100.00
Icing Sugar
0.050
36.00
Water
0.050
36.00
Total Weight: 0.324
Group Filling
Ingredient
KG
%
Lemon Juice
0.122
-
Eggs
0.300
-
Sugar
0.122
-
Fresh cream
0.225
-
Total Weight: 0.769
Group Topping
Ingredient
KG
%
Egg white
0.075
-
Cream of tartar
0.001
-
Sugar
0.075
-
Confectionary Sugar for dusting
0.010
-
Total Weight: 0.161
How to do it:
For the Base:
1. Blend Together butter, sugar & pastry mix until it resembles fine bread crumbs.
2. Add egg, water and vanilla mix to smooth stiff dough.
3. Rest for 15 minutes before use. Store in refrigerator for or freezer.
4. Bake at 190C for 20-25 minutes.
For the Filling:
1. Combine eggs and sugar in a mixing bowl, whisk on a hot water bath until sugar melts.
2. Pour in the cream and stir to incorporate. Strain.
3. Mix in lemon juice until incorporated.
For the Topping/Meringue:
1. Combine egg white, cream of tartar, whip until soft peak. Gradually add sugar & whip to stiff peak.
Assembly:
1. Prepare pre-bake tart shell
2. Pour mixture into tart shell bake in the oven at 190C for 45 minutes until set.
3. When set, ice the meringue into the pie filling, slightly dust with confectionary sugar.
4. Bake the meringue in the oven until golden brown or torch the meringue.
Yield: “1 x “8 pie mold
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