can anyone tell me when Monica got the chefs to make the swiss meringue for lemon tart did it go under the grill  or in the oven at certain temp when browning the top??
I cant find the receipe either, only for swiss meringue butter cream. I am going to pipe onto mini mince pies for our pre christmas drinks gathering tomorrow as an alternative to pastry or icing tops.
cant use i-player as its too slow and just keeps stopping all the time.

They put it under the grill just to brown, can't remember how they made it though :-(

Warmed the sugar and water to an exact temp ( which I cant remember but recall 120C) then whisked it into beaten egg whites until peaked stage on a mixer.
Piped onto tart then browned under the grill.

As you saw they burnt very quickly under the grill :-)

Found this recipe...Swiss Meringue
Swiss Meringue is made by heating egg whites and sugar in a double boiler until 110-120 degrees. Then the mixture is beaten until stiff. This technique ensures that the sugar is completely dissolved and stabilizes the meringue. This type of meringue is usually baked for decorations or cookies.

Swiss Meringue

6 large egg whites
1 1/2 cups sugar
1 tsp. vanilla extract

Combine egg whites, sugar and vanilla in the heat-proof bowl of an electric mixer. Set the bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and whites are hot to the touch (5 to 7 minutes). Transfer the bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed until stiff, glossy peaks form (about 10 minutes). Use immediately to top pies, or pipe onto parchment paper in small mounds, then bake at 200 degrees for 30-40 minutes until dry and hard to the touch.

thanks.
It was 2 eggs whites but cant remember the sugar amount then over bain marie (sp) until 40'c then into mixer on whisk. wasn't sure whether it was grill or oven. Think theirs burnt so quick because some of them made peaks which obviously caught  much quicker than the rest of the meringue.
The receipe you have found is way too much for what I need but thanks anyway, I can try and adapt.