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The perfect finale to a rich and heavy meal. A light and citrusy dessert that tastes like heaven. Well, that’s my opinion. Try it.

Set A:
2 cups all-purpose flour
1 cup Lurpak Soft Unsalted Butter, at room temperature
1/2 tsp. salt
6 Tbsps. Arla UHT Full Cream Milk

SET B (Lemon curd filling):
1 can condensed milk (396 ml)
1/4 cup cornstarch
1 1/2 cups Arla UHT Full Cream Milk
1/4 tsp. salt
1 Tbsp. lemon zest
1/2 cup lemon juice
5 egg yolks
1/4 cup Lurpak Soft Unsalted Butter, melted

Set C (Meringue):
5 egg whites
1/4 tsp. cream of tartar
1/4 cup granulated sugar
2 Tbsps. cornstarch


A. In a bowl, combine Set A ingredients, except milk, and mix, using a fork, until the mixture becomes sand-like in texture. Drizzle the cold water and knead slightly until the dough comes together but is not smooth. Shape into a ball and chill. Let it rest for 30 minutes to 1 hour. Roll out dough to line your tart mold. Poke holes on the crust using a fork before blind-baking for 25 to 30 minutes.

B. While the crust is baking, combine all Set B ingredients in a saucepan, blend well, and cook over low heat until a rich custard-like consistency is achieved. Don’t forget to keep stirring. Add the butter last. Once it cools down slightly, pour over the baked crust.

C. Beat egg whites and cream of tartar until foamy and gradually drizzle sugar and beat until stiff peaks form. Spread meringue or pipe over custard to make your desired design. Make a design and bake for 10 to 15 minutes or until the meringue is just set and lightly golden brown on the surface. Leave to cool before serving.

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