Lemon and basil meringue tart recipe

Tarts filled with lemon have been around for centuries, but it wasn’t until the nineteenth century that a Swiss baker had the idea of topping the pie with meringue. This very clever idea balances the tartness of the lemons with sweetness of the meringue, while the crunchy pastry base adds a textural layer. In this recipe I have added basil, bringing intonations of pepper, mint and anise, which softens the sweetness of the meringue and helps to refine the slightly harsh flavour of the lemon curd.