French lemongrass
4 servings
160 minutes
French lemon tart is a true masterpiece of French pastry. Its roots lie in the traditions of classic tart dough, while the rich lemon cream and airy meringue create a perfect balance of sweetness and tartness. The crunchy cookie base contrasts pleasantly with the delicate texture of the lemon cream, giving the dessert a delightful variety of flavors and sensations. This pie is often served with tea or coffee, enjoying its freshness and vibrant aroma. It is ideal as a finishing touch to a festive lunch or simply as an exquisite treat for true gourmets. The lemon tart not only delights with its taste but also impresses with its elegant appearance: the golden meringue with wavy patterns, slightly baked to gentle caramelization, makes this dessert a true decoration for any table.
1
Take a mold with a diameter of 24 cm.
2
Cut 100 g of butter into cubes and mix with 200 g of flour. Make a well in the center, add salt, 20 ml of water, 20 g of sugar, and 1 egg. Knead the dough. Chill in the refrigerator for 30 minutes.
- Butter: 100 g
- Wheat flour: 235 g
- Salt: 2 g
- Water: 45 ml
- Sugar: 195 g
- Chicken egg: 6 pieces
3
Heat the milk and add vanilla. Whisk 3 egg yolks with 50g of sugar, then add 25g of flour. Add half of the milk to the yolks, mix, and pour the mixture into the remaining milk.
- Milk: 250 ml
- Vanilla: to taste
- Chicken egg: 6 pieces
- Sugar: 195 g
- Wheat flour: 235 g
4
Place the mixture on the stove and cook over low heat, constantly stirring (!!!) with a whisk until desired thickness (about 2 minutes). The longer the cream is on the heat, the thicker it becomes.
5
Add lemon juice and zest. Remove from heat, cover with plastic wrap so that it touches the surface of the cream. Let it cool.
- Lemon: 2 pieces
6
Roll out the dough, place it in the mold, and poke it frequently with a fork.
7
Place in the refrigerator for 15 minutes. Add nuts (or beans) to weigh it down (to prevent the pie crust from puffing up in the oven). Bake for 20 minutes at 170°C. Let cool for 10 minutes. Remove the nuts.
8
Whip the whites of 2 eggs with 125 g of sugar, add 1/3 to the cream. Place the cream in a mold. Top with the egg whites and form waves with a spoon.
- Chicken egg: 6 pieces
- Sugar: 195 g
9
Send to the oven on grill for 2 minutes.
10
The pie should cool well, then place it in the fridge in the mold. Only after a couple of hours can you take it out and cut it; then the cream will be firm enough. Otherwise, all the filling will leak out. Also, right after baking, the pie is still too fragile.