French lemon tart with meringue

8 servings

60 minutes

French lemon tart with meringue is a true masterpiece of French cuisine, captivating with its sophistication and balance of flavors. Its history begins in the traditions of French pastry chefs who aimed to create the perfect combination of crispy crust, rich lemon cream, and airy, slightly toasted meringue. Each bite of this dessert awakens the taste of fresh lemon complemented by the delicate sweetness of powdered sugar and a creamy hint from the cream. The tart is ideal for finishing a dinner or festive feast, and its elegant appearance makes it an excellent choice for special occasions. This dessert not only pleases the eye but also leaves a long-lasting pleasant aftertaste that makes you return to it again and again.

Energy value per serving

• Calories: 755.9
• Proteins: 9.6g
• Fats: 40.1g
• Carbohydrates: 91.9g

Ingredients

• Wheat flour: 1 glass
• Butter: 300 g
• Powdered sugar: 2 glass
• Cream 20%: 5 tbsp
• Lemon: 4 pc
• Chicken egg: 7 pc
• Sugar: 1 glass

Cooking steps

1. We are preparing the dough. For this, we mix flour with 1 tablespoon of powdered sugar, add 150 g of butter, and rub it into crumbs.

   Required ingredients:

   • Wheat flour: 1 glass
   • Powdered sugar: 2 glasss
   • Butter: 300 g

2. Gradually pour in the cream and knead the dough.

   Required ingredients:

   • Cream 20%: 5 tablespoon

3. We spread the dough in the mold (don't forget the edges), lay parchment on top, poke it with a fork, and add beans or peas so the dough doesn't rise.

4. Preheat the oven to 200 degrees and bake the crust for 15 minutes, then remove the parchment and bake the crust for another 10 minutes.

5. Remove from the oven and let the cake cool completely without removing it from the mold.

6. We prepare the cream (it's better to make it in advance). We zest the lemon and place it in a bowl with lemon juice.

   Required ingredients:

   • Lemon: 4 pieces

7. Beat 6 yolks and 1 whole egg with sugar, strain the juice into this mixture, and place it on low heat.

   Required ingredients:

   • Chicken egg: 7 pieces
   • Sugar: 1 glass

8. Once the mixture is heated, add 150 g of butter.

   Required ingredients:

   • Butter: 300 g

9. Constantly stirring, we wait for the mixture to thicken, but do not let it boil; this is very important.

10. We wait for the cream to cool down. I recommend adding a little gelatin so that the finished product doesn't spread.

11. Whip 6 egg whites with powdered sugar until stiff peaks form.

    Required ingredients:

    • Chicken egg: 7 pieces
    • Powdered sugar: 2 glasss

12. We assemble the pie. Spread cream on the crust and pipe meringue on top. Place the pie in the oven for 3-4 minutes to lightly brown the meringue.