Lemon meringue tart (Print Version)
# Ingredients:
→ Crust
01 -
140 g butter
02 -
1 egg
03 -
100 g powdered sugar
04 -
25 g almond flour
05 -
250 g flour
06 -
Pinch of salt
→ Lemon Cream
07 -
160 g sugar
08 -
140 g fresh lemon juice (5-7 organic lemons)
09 -
80 g butter
10 -
4 eggs
11 -
1 sheet gelatin
→ Italian Meringue
12 -
250 g sugar
13 -
100 g egg whites (about 3 eggs)
14 -
80 g water
# Instructions:
01 -
Mix softened butter with sugar until smooth. Add salt and the egg, followed by almond flour and regular flour. Knead lightly, then wrap and chill in the fridge for at least an hour (overnight is even better).
02 -
Roll the dough out to 5 mm thick, and cut out an egg shape to match your baking sheet. Prick the base with a fork. Use leftover dough to make thin strips for weaving around the edges—stick them on with a bit of water using a brush. Cover with parchment and dry beans, then bake at 170°C for 20 minutes. Remove the beans and let it cool.
03 -
Soak the gelatin sheet in cold water. Grate the lemon peel and squeeze the juice until you have 140 g. Heat the juice, zest, and sugar in a pot until warm. Add this to beaten eggs while whisking quickly, then pour it all back into the pot. Cook over heat while stirring until it starts to boil. Off the heat, mix in the butter and softened gelatin. Blend the mixture for 2-3 minutes to get it smooth.
04 -
Spread the lemon cream evenly in the crust, making sure to go all the way to the edges. Chill in the fridge for 30 minutes to let the cream set firm.
05 -
In a saucepan, heat water and sugar together until a thermometer reads 121°C. In the meantime, beat egg whites at high speed until frothy. Slowly pour the hot syrup into the whites while still whipping, and keep mixing until the bowl feels cool to touch.
06 -
Pipe small swirls of meringue onto the tart with a piping bag, or spread it smoothly with a spatula. Toast it lightly using a kitchen torch for a golden finish, if you'd like.
# Notes:
01 -
Don’t overwork the dough or it’ll get too tough.
02 -
Use organic lemons for the best flavor and to avoid chemicals on the zest.