9-inch tart pan with a
Preheat oven to 350\u00b0F. Place the lemon tart on a baking tray.
Gently heat jam, blackberries and sugar in a large saucepan over medium heat for 2 mins, until jam and sugar melt. Crush berries lightly with a fork. Let cool then spread over tart.
Whip egg whites to medium peaks. Gradually add sugar, whisking until stiff and glossy. Cover blackberries with meringue then form peaks with a fork. Bake for 20 mins, or until meringue is crisp and light golden.
Serve wedges either warm or cold with heavy cream, if desired.
b>lemon candies evenly on top of tart. Prop Caramelized Sugar Spirals against lemon
ough into four 4-inch tart pans (or one 9 or
9 inch loose-bottom tart pan.
Sift flour into
nd foamy; add the flour, lemon juice, and zest and beat
ine a 24cm to 26cm tart or quiche dish. Bake blind
boil; stir in the lemon juice and zest.
Whisk
coconut, double cream, grated lemon and lemon juice together in a bowl
aucepan. Gradually add the lemon juice as you beat over
orm dough into 10-inch tart pan covering bottom and sides
10 1/2-inch tart pan with removable bottom (or
To Make Sweet Tart Pastry:
In a food
10 1/2 inch tart pan with a removable bottom
p sides of 9-inch tart pan with removable bottom.
oss the fries with the lemon zest, juice, salt, and pepper
Premake the lemon curd - Whisk together sugar, cornstarch,
or 10-inch (24 cm) tart pan. Patch any cracks with
efrigerator overnight. Before finishing the tart, take the filling out of
Whisk together eggs and sugar in a medium, heatproof bowl. Place over a double boiler and whisk constantly for 1-2 mins, until sugar dissolves. Whisk in lemon juice, lemon zest and butter. Continue whisking for 15-20 mins, until smooth and mixture thickens to coat the back of a wooden spoon.