Lemon Tart

Name: Lemon Tart - Voichita J.
Ingredients: Cream: 4 egg yolks 400 ml condensed milk 200 ml lemon juice Meringue: 4 egg whites 200 g toasted sugar a pinch of salt

Desert - Lemon Tart by Voichita J. - Recipia

As is known, Her Royal Highness Princess Margareta launched the Royal Cookbook last year, in 2011. Out of curiosity, I prepared this royal tart, which can be found in the book, and here is what came out: a delicacy that combines textures and flavors. To begin, we will prepare the crust. The cookies are crushed very finely, using a food processor or a rolling pin, and mixed with melted butter. This combination will create a crunchy and flavorful base. The cookie mixture is spread evenly on the bottom of a round pan with a removable edge, then pressed well with the palm of the hand to achieve a compact texture. The crust is baked in a preheated oven at 180 degrees Celsius for 5 minutes, after which it is left to cool, allowing it to become firmer. Next, we will prepare the cream. The yolks from the eggs are taken and beaten well, preferably in a bain-marie, to provide a silky texture. Condensed milk and fresh lemon juice are added, continuously mixing until a homogeneous cream is obtained, which will add a sweet and sour taste to the tart. This cream is carefully poured over the cookie crust, spreading evenly with a spoon to perfectly cover the base. Next comes the preparation of the meringue, an essential element that will provide strength and a contrast of textures. The egg whites are beaten with a pinch of salt until frothy, then granulated sugar is gradually added, continuously mixing until the egg whites become glossy and hold well on the whisk. This fluffy and airy meringue will be used to decorate the tart. For assembly, we put the formed meringue in a piping bag with a star-shaped nozzle and generously decorate the surface of the tart, creating an elegant and sophisticated look. The tart is placed in the preheated oven, where it bakes for 20-25 minutes, until the meringue becomes lightly golden-brown, providing a pleasant contrast with the cream underneath. After baking, the tart is left to cool slightly. When it is cool enough, the removable edge of the pan is carefully removed, and the tart can be sliced with care. It is important to cut carefully, as the meringue is very fluffy and can crack instantly on the surface. Each slice will reveal a perfect layer of cream, a crunchy crust, and an irresistible meringue, a true delight for any dessert connoisseur! This royal tart is not just a dessert, but a culinary experience that deserves to be savored with every bite!

Ingredients

Cream: 4 egg yolks 400 ml condensed milk 200 ml lemon juice Meringue: 4 egg whites 200 g toasted sugar a pinch of salt

Lemon Tart

Ingredients

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