Meet Chef Mark White from ParisiAnn


Effervescent, witty and creative. We just love to spend time in the kitchen with Mark White, one of the region’s best known chefs and hospitality professionals. He and his wife Annie (also a talented chef) own popular little patisserie ParisiAnn in West Street Toowoomba where you can often see people lining up at the door on the weekends to try their delicious pastry masterpieces.

Today Mark created an amazing lemon meringue pie for us (one of our personal faves) and we talked him into sharing the recipe with our foodie friends.

So here it is

Chef Marks Lemon Meringue tartlets

Tart Base – (Pate Brisee)

You need

  • 2 1/4 cups plain flour
  • 1/3 cup castor sugar
  • 175g butter, chilled and chopped
  • 2 egg yolks
  • 1 tablespoon cold water
  • Vanilla bean paste 1/4 tsp


  1. Rub flour, sugar, butter and vanilla with hands until it forms a fine crumb.
  2. Add egg yolks and mix with a spoon until it starts to form, add water and knead mix until smooth
  3. Add more water if the mix appears dry.
  4. Form dough into a ball – wrap in cling wrap and cool for 30 mins.
  5. Cut pastry into portioned amount. Grease tart tin and roll pastry to 1cm width / depth, fold back on rolling pin and lay into the tin.
  6. Take pastry to the edge of the mould and trim excess, let the pastry rest in the tins for 15 mins before bakeing blind with baking paper and baking weights at 180 for 10mins

Lemon curd

You need

  • 4 eggs plus 4 yolks
  • 1 1/2 cups sugar
  • 160 grams butter – chilled unsalted
  • Zest and juice of 2 lemons


  1. Whisk eggs, sugar and lemon juice in a pan on low heat until (sabayon) silky and smooth.
  2. Add butter and zest and stir continuously until thickened- check for flavour more juice if you want an extra zing
  3. strain – cool and store

Meringue Top

You need

  • 8 egg whites
  • 2 x cups of sugar
  • Whisk eggs whites in a clean dry bowl – until soft peak – gently rain in the sugar and increase speed until mix is thick and glossy.

To assemble tart – large or individual tartlets

  1. Pipe lemon curd to just under the edge of tart
  2. pipe meringue in dome peaks on top until desired amount
  3. Return to 180c oven and bake for a further 5mins or until desired colour

We usually blow torch finish which, if you have one, is fun

Thanks for the delicious recipe Mark – we’ll be sure to give this a go soon