This recipe, found in an Oxford manuscript, dates from about 1780. The tart was supposed to have been a favourite of George III’s queen, Charlotte of Mecklenburg. It is not included in Patrick Lamb’s book, but is very much the kind of dish which he suggests for the third course of a royal dinner. It may well have been served at Blenheim. The original recipe produces a tart about
Roll out the pastry and line a
Finely grate the peel and squeeze the juice from the oranges and the lemon into a bowl. Stir in
Meanwhile, beat the egg whites with the remaining sugar until they hold a peak. Take out the tart, pile this meringue quickly on top and return to the oven for 10 minutes. The meringue should be crisp and lightly browned on the outside but soft inside. Serve immediately.
©1980 The Estate of Elizabeth Ayrton