Lemon Tart with Meringue
Baking and Desserts | French cuisine
⏳ Time
1 hour 45 minutes
🥕 Ingredients
8
🍽️ Servings
6
Description
Unrefined sugar can be substituted with white refined sugar.
Ingredients
- Wheat Flour - 6.2 oz
- Butter - 6.5 oz
- Chicken Egg - 5 pieces
- Powdered Sugar - 1 tablespoon
- Corn Flour for Polenta - 3 spoons
- Unrefined Sugar - 10.6 oz
- Lemon - 3 pieces
- Oranges - 1 piece
Step by Step guide
Step 1
In a stand mixer, combine the wheat flour, 100 g of chilled butter cut into small pieces, powdered sugar, one egg yolk, and a tablespoon of cold water.
Step 2
Grease a silicone baking mold with a small amount of butter.
Step 3
Roll the prepared dough into a small sheet and place it in a greased baking dish, gently pressing it against the sides and forming a rim.
Step 4
Line the tart base with baking paper and fill it with dried beans (to prevent the pastry from puffing up while baking). Bake for 15 minutes in a preheated oven at 392°F. Then, remove the paper and beans and bake for an additional 5–8 minutes, until the base turns a pale golden color.
Step 5
While the base is baking, prepare the filling. In a saucepan, combine two tablespoons of cornstarch, 100 grams of sugar, and the zest of two lemons. Gradually stir in the juice of two to three lemons (125 ml) and the juice of one orange (diluted with water to a total volume of 200 ml). Place the mixture over medium heat, stirring continuously, and cook until it reaches a consistency similar to sour cream.
Step 6
As soon as the mixture starts to boil, remove the saucepan from the heat and add 85 g of butter, three beaten egg yolks, and one whole egg. Thicken the mixture over medium heat for a few minutes.
Step 7
For the meringue, gently beat 4 room temperature egg whites in a large bowl until soft peaks form. While continuing to beat, gradually add 100 g of sugar in small portions. Then, add two teaspoons of cornflour and the remaining 100 g of sugar, while constantly beating the egg whites.
Step 8
Fill the tart shell with the prepared, slightly cooled mixture and, starting from the edge, use a piping bag (or a spoon) to evenly swirl the meringue on top. Bake in the oven for 18–20 minutes, until the meringue takes on a light golden hue.
Step 9
Let the tart cool for half an hour, then remove it from the mold and leave it for another 30 to 50 minutes before serving.
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