Delicious and easy to prepare, the lemon meringue tart consists of a tart base of shortbread that blends with the refreshing taste of lemon as well as the meringue that gives it a touch of sweetness.

* Ingredients

+6 people

+To prepare the lemon cream

° 140 grams of sugar

° 4 egg yolks

° 2 tbsp. to s. Water

° 25 grams butter

° 4 lemons (juice)

° 4 tablespoons. to s. Maizena . corn starch

For shortbread

° 240 g flour

° 140g lightly softened butter

° 80 grams of sugar

° 1 egg yolk

° 1 sachet of vanilla sugar

° pinch of salt or fine salt

+To prepare the French meringue

° 240 grams of sugar

° 4 egg whites

° pinch of salt or fine salt

* Preparation

Preparation: 1 hour and 30 minutes

Cooking: 43 minutes


Prepare lemon cream

In a bowl, mix egg yolks with sugar. In a saucepan, put the water, lemon juice, and cornstarch. Heat the preparation over low heat and mix with a wooden spoon.

When the mixture is hot, pour it little by little over the sugar and egg mixture, mixing with a spoon.

Return everything to the saucepan and cook over low heat, stirring the mixture. The cream is ready when it coats the spoon. Remove the pan from the heat and let it cool for a few moments, then add the butter. Good mixing. For reservations. The cream is ready!


Preparing shortbread

Heat oven to 180 ° C. In a bowl, combine flour, sugars and a pinch of salt. Add the shredded butter and combine to get the texture of a shortbread. Add egg yolk. Mix well to get a paste. Roll out the dough onto a baking sheet using a 9 mm thick roller. Then place it on the classic pie plate without removing the baking tray.

Flatten the edges. Prick the dough with a fork and place another baking sheet on top of it. Put the peas in the center, the dried seeds, or coarse salt to prevent the bottom of the dough from twisting. Bake for 20 minutes, remove the baking tray with peas (or other) and return to the oven for another 10 minutes with the baking tray on top so that it does not regain its color. Let it cool down. The pie crust is ready!

Pour the lemon cream over the pie crust and smooth the surface.


French meringue preparation

In a bowl, place the egg whites with a pinch of salt. Install everything in super hard snow. Then add the sugar little by little while mixing until the meringue is homogeneous. The meringue is ready when it's silky. Fill a pastry bag with this preparation (with the tip of your choice) and unleash your imagination (dot, spiral, etc.).


meringue color

Using a blowtorch, color the meringue.

If you don't have a burner, turn the oven back on to the grill setting and hold the heat to low. Return the pie to the oven for 2-3 minutes; The tips of the meringue will become colored. The pie is ready!

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