Cheese, lemon, and meringue tart
I made this tart with cheese, lemon, and meringue when I wanted something refreshing yet substantial, which could also serve as a sweet treat. It's the kind of tart you can whip up without spending a whole day in the kitchen. The crust is crispy, the filling has a clear lemon flavor, and the meringue on top adds both appearance and texture. I rely heavily on a food processor for the dough, so I don’t waste time kneading. Quick Info Total time: about 2 hours (including cooling) Preparation time: 30 minutes Baking time: 50-60 minutes Servings: 8-10 slices Difficulty: medium Cheese tart recipe, perfect for spring occasions or when you want a refreshing dessert Ingredients For the crust: - 150 g cold butter - 150 g flour - 8-9 tablespoons cold water - 1 tablespoon sugar - 1 pinch of salt For the filling: - 500 g sweet cheese (from Lidl or another fresh cheese) - 2-3 tablespoons sour cream - 2 tablespoons cornstarch - juice from 1 large lemon - 50 g candied lime peel - 4 egg yolks - 150 g sugar For the meringue: - 4 egg whites - 4 tablespoons sugar - 4 tablespoons lemon juice Instructions 1. The crust 1.1. Place the flour, salt, sugar, and cold butter cut into cubes in the food processor. Process for about 15 seconds until it resembles wet sand, with small pieces of butter visible. 1.2. While the processor is running, gradually add 8-9 tablespoons of cold water until the dough holds together without becoming sticky. 1.3. Transfer the dough onto plastic wrap, shape it into a ball with your hands, wrap it up, and refrigerate for 30 minutes. 1.4. After chilling, roll it out on a floured surface into a round sheet and place it in a buttered and floured tart pan. Make sure to cover the edges as well. Prick it with a fork in several places to prevent puffing during baking. 1.5. Place a piece of parchment paper over the crust and fill it with baking beans or another weight for blind baking. 1.6. Bake the crust at 180 degrees for 20 minutes (or at 200 degrees, but the edges risk burning). 2. The filling 2.1. Mix the egg yolks with the sugar, beating well until they become light in color and increase in volume. 2.2. Add the cheese and sour cream, and mix again until everything is smooth. 2.3. Soak the candied lime peel in lemon juice for 20-30 minutes to soften it slightly. 2.4. Add the lime peel along with the juice to the cheese mixture and add the cornstarch. Mix well. 2.5. Once the crust is half-baked, remove the parchment paper and beans. Pour the filling over the crust and level it out. 2.6. Return the tart to the oven at 180 degrees for 25-30 minutes. The filling should be set but not too firm. 3. The meringue 3.1. Whip the egg whites with a mixer, gradually adding the sugar until stiff and glossy peaks form. They should hold their shape. 3.2. Add the 4 tablespoons of lemon juice and mix for another 2-3 minutes. 3.3. Pipe the meringue on top of the tart after it has cooled slightly after baking. 3.4. Bake the tart for another 5-10 minutes until the meringue turns golden. 4. Cooling and serving After taking the tart out of the oven, let it cool completely before slicing. Why I make this recipe often It’s straightforward and doesn’t require hard-to-find ingredients. The crust is quick to make, the filling is creamy with a fresh lemon flavor, and the meringue provides a contrasting texture that really matters. This tart keeps well in the fridge and slices easily the next day. Tips and Variations Tips - Don’t skip chilling the dough; otherwise, it will shrink during baking. - If the cheese is very watery, let it drain beforehand. - Use a food processor for the crust to avoid warming the butter too much. - The meringue should only be added after the tart has cooled a bit, not directly onto hot filling. Substitutions - You can use candied lemon peel if you don’t have lime. - Sour cream can be replaced with Greek yogurt for the filling. - Instead of beans for blind baking, you can also use rice or ceramic baking beads. Variations - You can add 1-2 tablespoons of ground nuts to the crust for a different flavor. - If you don’t want meringue, you can leave the tart plain or sprinkle some powdered sugar after baking. - It can also be made in small individual molds, adjusting the baking time accordingly. Serving Ideas - It’s great on its own, chilled, with a coffee or tea. - You can sprinkle some finely chopped candied peel on each slice. Frequently Asked Questions 1. Can I use a different type of cheese instead of sweet cheese? Fresh cow cheese or ricotta works best. I don’t recommend very fatty or grainy cheeses. 2. What can I do if I don’t have candied lime peel? Use candied lemon or orange peel. The flavor will be slightly different but still good. 3. The meringue isn’t holding well; what can I do? Make sure the bowl and whisk are clean and free of grease, and don’t add the sugar too quickly. 4. What should I do if the crust breaks when I put it in the pan? You can easily patch it with your fingers. It doesn’t need to be perfect; it won’t show in the end. 5. Can I make the tart without a food processor? Yes, but work quickly with your fingers so the butter doesn’t melt into the flour. Nutritional Values Estimated for one slice from 10: - calories: 260-300 kcal - protein: 7-9 g - carbohydrates: 32-36 g - fats: 12-15 g Values depend on the sour cream and cheese used. The tart is filling and not overly rich in fats if you use low-fat sour cream. Storage and Reheating The tart keeps well in the fridge for 2-3 days, covered. The meringue remains firm for a day, then may release a little moisture, but the taste doesn’t change. I don’t recommend freezing. It’s best served cold, without reheating.
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