Lemon tart with meringue

Name: Lemon tart with meringue - Carla C.
Ingredients: For the dough: 220 g of flour; 125 g of soft butter; 1 egg; 75 g of powdered sugar; 30 g of ground almonds; salt. For the Lemon Curd (without butter): juice from 3 lemons; preferably organic (about 150 ml of juice); 2 whole eggs and 2 egg yolks; 140 g of powdered sugar; 1 tablespoon of cornstarch; lemon zest. For the Italian meringue: 35 g of water; 120 g of sugar; 2 egg whites.

Dessert - Lemon tart with meringue by Carla C. - Recipia

Lemon Meringue Tart Recipe Lemon tart is a classic delicacy with deep roots and a rich history, especially popularized in the southern United States. This recipe perfectly combines citrus flavors, a creamy texture, and a fluffy meringue topping, turning each slice into an explosion of taste. Get ready to bring a touch of sunshine to your plate with this lemon meringue tart! Preparation time: 30 minutes Baking time: 15 minutes Total time: 2 hours (including cooling time) Number of servings: 8 Ingredients *For the crust:* - 220 g flour - 125 g soft butter - 1 egg - 75 g powdered sugar - 30 g ground almonds - a pinch of salt *For the Lemon Curd (butter-free):* - juice from 3 organic lemons (about 150 ml of juice) - 2 whole eggs and 2 egg yolks - 140 g powdered sugar - 1 tablespoon cornstarch - grated zest of 1 lemon *For the Italian meringue:* - 35 g water - 120 g sugar - 2 egg whites Preparing the Lemon Meringue Tart *Step 1: Making the Lemon Curd* 1. In a bowl, whisk the eggs with powdered sugar until the mixture is smooth. Add the lemon juice and zest, then the cornstarch diluted in a little water. 2. Pour this mixture into a saucepan and heat over low heat, stirring constantly with a whisk. The cream will thicken quickly, in about 5 minutes. Be careful not to let the cream stick to the bottom of the saucepan. 3. Once you have achieved a creamy consistency, remove from heat and let cool, stirring occasionally. It is ideal to prepare the Lemon Curd a day in advance to allow it to cool completely in the fridge. *Step 2: Making the crust* 1. Make sure all ingredients are at room temperature. In a bowl, sprinkle the flour, then add the soft butter, egg, powdered sugar, ground almonds, and a pinch of salt. 2. Knead the dough by hand or with a food processor until you achieve a smooth texture. Cover with plastic wrap and let rest in the fridge for 1 hour. 3. Once the dough has chilled, roll it out on a floured surface, then cut it into tart shapes. Use a fork to poke the bottoms of the tart shells to prevent air bubbles from forming. *Step 3: Baking the crust* 1. Preheat the oven to 180 °C. Bake the tart shells for 15 minutes, until they become lightly golden. Allow to cool completely. *Step 4: Making the Italian meringue* 1. In a saucepan, combine the water and sugar and bring to a boil. Use a thermometer to check the temperature: when it reaches 100 °C, start beating the egg whites on high speed. 2. When the sugar syrup reaches 120 °C, reduce the mixer speed and gradually add the syrup to the egg whites, continuing to beat. Once the syrup is fully incorporated, beat on high speed for 5 minutes, then reduce the speed and continue until the meringue cools completely. 3. Fill a piping bag with the meringue, fitted with a star-shaped tip. *Step 5: Assembling the tart* 1. Evenly divide the Lemon Curd among the cooled tart shells. 2. Decorate with the prepared meringue, giving them an attractive look. If desired, you can use a kitchen torch to caramelize the meringue, giving it a golden hue and a delicious flavor. *Step 6: Cooling and serving* 1. Once assembled, refrigerate the tart for 2-3 hours before serving. 2. The lemon meringue tart is served cold, making it perfect for a hot summer day or as an elegant dessert for a special dinner. Practical Tips and Variations - You can experiment with different types of lemons or citrus fruits to create a personalized version of this recipe. - If you want a less sweet tart, reduce the amount of sugar in the Lemon Curd. - For added flavor, add a few drops of vanilla extract to the Lemon Curd mixture. - The lemon tart pairs excellently with iced tea, lemonade, or a dry white wine, creating a pleasant contrast with the sweetness of the dessert. Nutritional Information This lemon meringue tart has approximately 250-300 calories per serving, depending on the exact serving size and ingredients used. It is a good source of vitamin C from lemons, and the meringue, although sweet, adds a light and airy texture. Frequently Asked Questions - *Can I use other fruits instead of lemon?* Certainly! You can replace lemons with oranges or limes for a different variation. - *What can I do if the meringue doesn't stiffen?* Make sure you haven't added any fat to the egg whites and that all utensils used are clean. - *How can I store the tart?* The tart can be stored in the refrigerator, covered, for up to a week. Now that you've discovered this lemon meringue tart recipe, all that’s left is to put on your apron and start your culinary adventure! Enjoy every moment and every slice!

Lemon tart with meringue

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