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CITRUS PIE

Course: afternoontea, Dessert, parties, picnics
Cuisine: Australian, French
Keyword: citrus, citrus pie, citrus tart, easypastry, lemon meringe pie, lemon meringue tart, lemon pie, lemon tart, meringue pie, pie, tart
Author: Laura | Open Garage

Ingredients

  • 1 sweet tart pastry https://www.opengarage.com.au/sweet-tart-pastry/

FILLING

  • 250m pouring cream
  • 2 eggs
  • 4 small egg yolks set aside the egg whites for the meringue.
  • 100 g caster sugar
  • 120 ml lemon juice or citrus juice of preference
  • 1 tsp vanilla paste

MERINGUE

  • 4 egg whites, room temperature
  • 200 g caster sugar

Instructions

  • Make your tart shell as per the recipe instructions for sweet tart pastry.
  • Preheat oven to 140°C
  • To make the citrus filling, whisk together the cream, vanilla, eggs, extra yolks, sugar and lemon juice in a bowl to combine. Strain the mixture into a clean bowl. Transfer the tart to a baking tray and carefully pour the filling into the tart shell. 
  • Bake for 30–40 minutes or until just set. Pie should have a slight wobble. Allow to cool at room temperature.
  • To make Italian meringue, place sugar in a saucepan, add ¼ cup water and stir over low heat until sugar dissolves. Increase heat to high and cook until syrup reaches 115C on a sugar thermometer. If you don't have a sugar thermometer, once to the boil, reduce heat to low and cook for 4 minutes. Remove from heat.
    Meanwhile, using an electric mixer, whisk egg whites until soft peaks form, then, with motor running, slowly add hot syrup and whisk for 5 minutes. Reduce speed to low until ready to use.
  • Once your tart has completely cooled, spoon the meringue over the filling, place pie under a hot grill or using a blowtorch, toast meringue until evenly golden.