Lemon Meringue Tart
A magnificent dessert! A thin crispy crust, a fragrant filling, and light meringue! A very pleasant taste! I recommend making the meringue using syrup, as simply whisking egg whites with sugar can lead to excessive moisture. Ground almonds can be used as a substitute for almond flour.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- butter 100 g
- sugar 70 g
- 1/4 tsp salt
- egg 1
- almond flour 40 g
- wheat flour 200 g
- lemon 2
- eggs 4
- butter 50 g
- sugar 180-200 g
- egg white 3
- sugar 150 g
- water 100 ml
Instructions
Dough Preparation
Step 1 of 23
Cream the cubed cold butter with sugar and almond flour.
Step 2 of 23
Mix well.
Step 3 of 23
Stir in salt and flour.
Step 4 of 23
Mix until it reaches a crumbly consistency.
Step 5 of 23
Add the egg.
Step 6 of 23
Knead the dough.
Step 7 of 23
Form the dough into a disk and place it on parchment paper.
Step 8 of 23
Cover with a second sheet of parchment paper.
Step 9 of 23
Roll out the layer to a thickness of 2 mm and refrigerate for 2–3 hours.
Step 10 of 23
Transfer the dough to a baking pan (I used one with a diameter of 21 cm) and form the sides (a perforated pan and mat were used). When using a regular pan, line the dough with parchment paper, add weights (for example, beans or peas), and bake until golden brown.
Step 11 of 23
Prick the bottom with a fork. Place in an oven preheated to 180 degrees. Bake for about 10–15 minutes until golden brown.
Cream Preparation
Step 12 of 23
Squeeze the juice from the lemons (100 ml is required).
Step 13 of 23
Lightly beat the eggs.
Step 14 of 23
Pour in the juice.
Step 15 of 23
Add sugar and mix.
Step 16 of 23
Add the butter.
Step 17 of 23
Cook until thickened, stirring constantly. Let it cool.
Meringue Preparation
Step 18 of 23
Mix the water with sugar.
Step 19 of 23
Cook the syrup until it reaches a temperature of 121–125 degrees.
Step 20 of 23
Beat the egg whites.
Step 21 of 23
Gradually pour in the hot syrup in a thin stream. Beat until stiff meringue forms.
Step 22 of 23
Spread the cream over the crust.
Step 23 of 23
Pipe the meringue on top of the cream (preferably so that it touches the edges). Place in an oven preheated to 200 degrees. Bake for about 10 minutes until the meringue is browned. Cool the finished tart in the refrigerator, then slice.