Delicious and Homemade with smooth Lemon filling and fluffy Italian Meringue, made with fresh free range eggs its impossible to resist!

Prep Time: 30 mins | Cook Time: 25-30 mins

125g Lemon traybake

1 Scoop Raspberry sorbet

40g Fresh Raspberries

1g Micro Lemon Balm

15g Pistachio nuts

60g Italian meringue

25g Rose & raspberry sauce


Cut Lemon Traybake into Portions

Place Lemon Tart in the middle of the plate

Pipe the Italian Meringue onto the tart, using a blowtorch lightly colour the Meringue

Roughly Chop the Pistachios (some should be quite ground, with some remaining chuncky for presentation)

Mix Fresh Raspberries, Chopped Pistachios, Lemon Balm and Rose and Raspberry Sauce

Italian Meringue

100g Tap Water

375g Caster Sugar

250g Egg Whites

Lemon Tray Bake Shortbread Base

200g Unsalted Butter

100g Caster Suger

300g Plain Flour

Lemon Tray Bake Lemon Curd Topping

375g Caster Sugar

50g Plain Flour

5 Medium Free Range Eggs

225ml Lemon Juice

Zest of 5 Lemons (Optional)

Rose & raspberry sauce

125g Caster Suger

500g Fresh Raspberries

500g Rose Water

    Italian Meringue

  1. Add 350g of caster sugar and the water to a pan, bring to the boil, then cook out to 121ºc
  2. Whisk the egg whites and remaining 25g of caster sugar until soft peak
  3. Pour the syrup over the egg white mix and whisk until the mix is cool
  4. Place the mixture into piping bags
  5. Store for no longer than 2 days

    Lemon Tray Bake Shortbread Base

  1. Preheat your oven to 180C/160C Fan, and line a 9x9inch Deep Square Tin with Parchment Paper.
  2. Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth – mix in the flour until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed!
  3. Firmly press the mixture into the bottom of tin and bake in the oven for 20-25 minutes until pale golden on top! Towards the end of baking, make the lemon mixture!

    Lemon Tray Bake Lemon Curd Topping

  1. Sift your flour into a large bowl, and add the sugar.
  2. Whisk the two together until combined!
  3. Add in your eggs, lemon juice and zest, and whisk until combined.
  4. Once the shortbread is baked, remove from the oven and pour the lemon mixture over the top.
  5. Return to the oven, and bake for 20-25 minutes, until the lemon mixture no longer wobbles!
  6. Leave to cool at room temperature for about 2 hours, and then put in the fridge for another 2 hours (or overnight) to firm up.

    Rose & Raspberry Sauce

  1. Bring the sugar, raspberries and rose water to the boil, then cook out for 8 minutes on a gentle simmer
  2. Remove the mixture from the heat and pour carefully into Vitamix, blend until smooth, then pass through chinois
  3. Cool down the mixture and then store in the fridge
Lemon Meringue Tart
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