Lemon tart with meringue

6 servings

105 minutes

Lemon tart with meringue is a true embodiment of French elegance and culinary mastery. Its history dates back to classic tarts that have adorned the tables of French gourmets for centuries. The crispy shortcrust base harmoniously combines with the velvety lemon filling, featuring a bright, refreshing flavor where the citrus tang is perfectly balanced by the creaminess of butter. The finishing touch is the airy meringue, light as a cloud, with a golden caramelized crust that adds sweetness and textural contrast. This dessert delights with its aesthetics and flavor depth. The lemon tart with meringue is served chilled, allowing all its aromas to unfold, making it perfect for concluding an exquisite dinner or a cozy tea time. In every spoonful lies harmony of flavors and culinary art.

Energy value per serving

• Calories: 656.6
• Proteins: 10.4g
• Fats: 31.4g
• Carbohydrates: 82.8g

Ingredients

• Wheat flour: 175 g
• Butter: 185 g
• Chicken egg: 5 pc
• Powdered sugar: 1 tbsp
• Corn flour: 3 tbsp
• Raw sugar: 300 g
• Lemon: 3 pc
• Oranges: 1 pc

Cooking steps

1. In a stand mixer, combine wheat flour, 100 g of cold butter cut into small pieces, powdered sugar, one egg yolk, and a tablespoon of cold water.

   Required ingredients:

   • Wheat flour: 175 g
   • Butter: 185 g
   • Powdered sugar: 1 tablespoon
   • Chicken egg: 5 piece

2. Grease the silicone baking mold with a small amount of butter.

   Required ingredients:

   • Butter: 185 g

3. Roll out the prepared dough into a small sheet and place it in a buttered baking dish, gently pressing it against the sides to form a border.

   Required ingredients:

   • Butter: 185 g

4. Cover the base with baking paper and fill it with dry beans (to prevent the dough from rising). Bake for 15 minutes in a preheated oven at 200 degrees. Then remove the paper with the beans and bake for another 5-8 minutes until the base turns pale golden.

5. While the base is baking, prepare the filling. Mix two tablespoons of corn flour, 100 g of sugar, and the zest of two lemons in a saucepan. Gradually pour in the juice of two to three lemons (125 ml) and the juice of one orange (diluted with water to a volume of 200 ml), stirring continuously. Place the mixture over medium heat, stirring until it reaches a sour cream consistency.

   Required ingredients:

   • Corn flour: 3 tablespoons
   • Raw sugar: 300 g
   • Lemon: 3 pieces
   • Lemon: 3 pieces
   • Oranges: 1 piece

6. Once 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.

   Required ingredients:

   • Butter: 185 g
   • Chicken egg: 5 piece
   • Chicken egg: 5 piece

7. For the meringue, carefully beat 4 egg whites at room temperature 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 cornstarch and the remaining 100 g of sugar while continuously beating the egg whites.

   Required ingredients:

   • Chicken egg: 5 piece
   • Raw sugar: 300 g
   • Corn flour: 3 tablespoons
   • Raw sugar: 300 g

8. Fill the tart base with the prepared, slightly cooled mixture and, starting from the edge, evenly pipe the egg whites on top in a spiral using a pastry bag (or spoon). Bake in the oven for 18-20 minutes until the meringues take on a light golden hue.

9. Let the tart cool for half an hour, then remove from the mold and leave for another 30-50 minutes before serving.