Lemon meringue tart
Reduced-fat shortcrust pastry
149 g, (1 x 180g sheet with 17% discarded), just thawed
Fresh lemon rind
1 cup(s), (220g)
¼ cup(s), (35g)
Reduced salt oil spread
Plain unsweetened soy yoghurt
⅓ cup(s), (80ml), chilled (see tip)
- Preheat oven to 190°C. Line a 20cm (base measurement) loose-bottomed fluted tart tin with pastry and trim excess. Prick pastry all over with a fork. Line with baking paper and fill with pastry weights, dried beans or uncooked rice. Bake for 15 minutes or until just golden. Remove paper and weights and bake for 5-10 minutes or until golden. Set aside to completely cool in tin.
- Meanwhile, make curd. Place rind, juice and 150g sugar in a small saucepan over medium heat. Cook, stirring, until sugar has dissolved. Combine cornflour and 1 tablespoon water in a small bowl until a smooth paste. Add cornflour mixture to pan and cook, whisking, for 1-2 minutes or until very thick. Stir in spread and yoghurt until well combined. Transfer to a heatproof bowl, cover with plastic wrap and set aside to cool.
- Preheat grill on medium-high. Using electric beaters, beat chickpea liquid in a large bowl for 10 minutes or until stiff peaks form. Add remaining sugar, 1 tablespoon at a time, beating constantly until sugar has dissolved and mixture is thick and glossy. Spoon cooled lemon curd into pastry base and top with meringue. Grill for 1-2 minutes or until lightly browned. Serve sprinkled with extra lemon zest.