Tarta de limón y merengue

Ingredientes

• 185 g plain flour
• 1 tbsp icing sugar mixture
• 125 g cold butter, chopped
• 1 egg yolk, plus 6 extra egg yolks
• 2 tbsp chilled water, approximately
• 395 g NESTLÉ Sweetened Condensed Milk 395g
• 2 tsp finely grated lemon zest
• 125 mL freshly squeezed lemon juice
• 4 eggs whites
• 220 g caster sugar

Preparación

1. 1

   Preheat oven to 200°C/180°C fan forced. Process flour, icing sugar and butter until mixture resembles breadcrumbs; add egg yolk and water, process until ingredients just come together. Gently knead pastry on a lightly floured surface until smooth. Wrap in plastic; refrigerate 30 minutes.

2. 2

   Grease a 19cm (base measurement) x 4cm (depth) fluted tart tin with removable base; roll pastry out between 2 sheets of baking paper until large enough to line tin. Ease pastry into tin; press into base and sides. Trim excess. Prick base all over with a fork. Cover and refrigerate 30 minutes.

3. 3

   Place tin on oven tray; cover pastry with baking paper, fill with dried beans or uncooked rice, bake 10 minutes, carefully remove paper and beans/rice from pastry case, bake a further 10 minutes. Cool.

4. 4

   Meanwhile combine NESTLÉ Sweetened Condensed Milk, zest, juice and extra egg yolks in a medium saucepan; stirring constantly, bring to the boil, reduce heat and simmer for 2 minutes, remove from heat and allow to cool slightly. Pour into prepared pastry case.

5. 5

   Using an electric mixer, beat egg whites until stiff peaks form. Gradually add sugar, beating until dissolved between additions. Transfer mixture to a piping bag fitted with a round nozzle, pipe onto tart and bake for 10 minutes until top is golden.