Accueil Sweet Lemon Meringue Tart

Lemon Meringue Tart

Difficulté : Medium
Catégorie : Sweet
Cout : Affordable
Delicious contrast between the acidity of the lemon and the sweetness of the Italian meringue and between the crispness of the pastry and the softness of the the filling, this lemon pie is a classic pastry!  However, you can choose not to use the meringue and in this case, add more lemon cream.

You can put more lemon cream in the bottom of the pastry and a little less Italian meringue, or not at all! It’s a matter of taste! In this case, you can double the ingredients of the lemon device!
Recipe of the “lemon meringue pie” for 6 persons:

Crispy sweet dough
  -125g of flour
  -175g of butter
  -80g of almond powder
  -90g of powdered sugar
  -2 egg yolks

Lemon appliance
  -170g lemon juice (or ml, it’s the same thing in this case)
  -75g of sugar
  -15g of cornstarch
  -1 egg
  -50g of soft butter
  -1 sheet of gelatin

Italian Meringue
  -2 egg whites
  -125g of sugar
  -a pinch of cream of tartar

Start by preparing the dough. Preheat the oven to 180°C. Put the yolks, very soft butter and powdered sugar in a bowl.

Mix well, then add the almond powder and flour. Mix in quickly without overworking the dough.
Place the dough between two sheets of parchment paper and roll out with a rolling pin.
Place a 20cm diameter and 2.5cm high pie circle on a baking sheet lined with parchment paper. Line with parchment paper and beans. Put in the oven at 180°C for 20min, take out of the oven and remove the beans and the paper and put back until the dough is golden brown all over.
Squeeze the lemons to obtain 170g of juice.
Put the juice in a saucepan and grate the zest of half a lemon. Bring to a boil.
Meanwhile, mix the egg, sugar and cornstarch in a bowl. Soak the gelatin sheet in cold water.
Pour the boiling juice over the egg mixture, mix well and return to the pan. Put on low heat.
When the mixture boils (you have to keep stirring), add the gelatin sheet and mix well.
Add the butter cut into pieces. Mix well and remove from heat. When the mixture has cooled, pour it all over the sweet pastry base.
Make an Italian meringue. See how to proceed in the recipe for
Put the sugar with just enough water to soak it.
When the sugar reaches 110°C, beat the egg whites until they are stiff and when the sugar reaches 118°C, pour it over the egg whites while beating them. Continue whisking until meringue is 45°C.
Place the meringue in a piping bag and top with the lemon filling. I started out making shapes with the pastry bag but eventually smoothed it out with a spatula. But I strongly advise to start with the pocket, the result is more regular.
Smooth or make the desired patterns. I just “chopped” with a large spatula the surface of the pie to get ridges. Then with a blowtorch, burn the surface of the meringue. If you don’t have a blowtorch, a quick run under the broiler to color the meringue is all you need. Set the tart aside in a cool place for at least 3 hours before serving.

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