Lemon curd tart, meringue teardrops, lavender pastry and blueberries

Serves 8-12 Cakes, Bread and Pastries

Lemon And Lavender Meringue Tart



  • 175g caster sugar
  • finely grated zest and juice 3 large lemons (around 12tbsp)
  • 3 eggs, plus 2 egg yolks
  • 175g unsalted butter

For the pastry

  • 200g plain flour, sifted
  • 1⁄2tsp salt
  • 100g unsalted butter, chilled and diced
  • 20g caster sugar
  • 1tsp lavender petals
  • 2 egg yolks
  • 2tbsp cold water

For the meringues

  • 60g sugar
  • 40g egg whites (from 1 large egg)
  • small pinch citric acid

For the lavender cream

  • 250ml double cream
  • 1tsp lavender petals
  • 2tbsp icing sugar


Preheat the oven to 200F/400F/ Gas 6. To make the pastry, place the flour and salt in a food processor, add the butter and pulse briefly until the mixture resembles fine crumbs. Pulse in the lavender petals. Add the egg yolks and enough water and process until the dough just starts to come together. Transfer the dough to a lightly floured surface and knead gently into a disc. Wrap in cling film and chill for around 15 minutes.

Remove the pastry from the fridge and roll out on a floured surface to form a circle large enough to line a 23cm fluted tart tin. Press into the sides and base of the tin and trim off the overhang. Prick the base with a fork and chill for a further 15 minutes. Line the pastry case with baking paper and baking beans and bake blind for 12 minutes. Remove the paper and beans and bake for a further 6-8 minutes until golden. Leave to cool completely.

To make the lemon filling, place the sugar, lemon zest and juice, eggs and egg yolks in a saucepan and place over a very low heat. Stir constantly until the sugar dissolves. Whisk in the butter, a little at a time, until melted. Continue whisking over the low heat until the mixture thickens. Do not let it boil or the mixture will curdle. Pour the filling into the tart case. Place on a baking tray.

To make the meringues, bring a small saucepan of water to a low simmer. Place the sugar and egg white in a bowl and place over the simmering water. With electric beaters, whisk together until the mixture reaches 70C/140F on a sugar thermometer (or until it is quite thick and feels just warm to the touch). Remove from the heat but continue to whisk until the mixture is really thick and meringue-like. Transfer the meringue to a piping bag fitted with 1cm plain nozzle. Pipe teardrop-shaped meringue around the edge of the lemon filling. Bake the tart for around 10 minutes or until the filling feels just set and the meringues are lightly golden. Allow to cool to room temperature.

To make the lavender cream, heat the cream and lavender flowers in a saucepan until it just comes to the boil. Strain the cream and leave to cool, then chill for 2 hours. Whip the cream and icing sugar together until soft peaks form. To serve, spoon the lavender cream into the middle of the tart and scatter over the blueberries. Serve decorated with lavender petals and flowers.

Photography by Ian Wallace. Recipes, food and prop styling by Louise Pickford.
Lemon And Lavender Meringue Tart
Photography by Ian Wallace. Recipes, food and prop styling by Louise Pickford.


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