A tried and tested classic. Lemony, light, lovely and delicious! This recipe takes away the intimidation factor, making it simple and easy to make.
14 people made this
1 sheet shortcrust pastry
2 whole eggs
2 egg yolks
200g caster sugar, divided
2 lemons, juiced and zested
200g crème fraîche
3 egg whites
1 pinch salt
Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat to 180 C / Gas 4 and line a 23cm tart tin with the pastry, cutting off the excess and piercing bottom several times with a fork. Cover with baking parchment and add dried beans, for weight. Bake in preheated oven for 10 minutes, but don't let the pastry brown.
In a medium bowl beat two whole eggs with two egg yolks, crème fraîche and 100g of the sugar. Add lemon juice and zest and mix together. Remove pastry case from oven, remove beans and pour lemon mixture into pastry case. Bake in preheated oven for 30 minutes.
Meanwhile, prepare the meringue: In a bowl beat egg whites with salt until stiff peaks form. Gradually add remaining sugar, beating continuously.
Remove tart from oven, turn oven off. Quickly spread the meringue over the tart and return to (turned off) oven. When meringue has taken on a beautiful golden colour, remove and let cool. Serve cool or slightly warm.