Lemon Tart with Meringue
Description
Lemon tart with meringue is a crisp shortcrust pastry, lemon custard, and a fluffy topping of whipped egg whites. I love this dessert very much and am happy to share the recipe with you,
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Sift the flour, add a pinch of salt.
- 3
Step 3
Cut the butter into cubes, it should be cold. Rub it together with the flour into crumbs.
- 4
Step 4
Add sour cream and knead the dough. Just make sure to do everything quickly, so the butter doesn't have time to melt.
- 5
Step 5
Wrap the dough in plastic wrap and place it in the refrigerator for 30 minutes.
- 6
Step 6
While the dough rests, let's make the cream. Pour the milk into a saucepan, add two yolks, sugar and vanilla sugar.
- 7
Step 7
Remove the zest from the lemons and squeeze the juice.
- 8
Step 8
When our future cream comes to a boil, add the flour, zest and lemon juice. Cook until thickened. Cover with plastic wrap and let cool.
- 9
Step 9
Beat the whites of two eggs with a pinch of salt and 100 g of powdered sugar until stiff peaks form.
- 10
Step 10
Now let's move on to the dough, it has rested in the refrigerator and is ready for baking. Roll out the dough and place it in the pan so that high edges are formed.
- 11
Step 11
Inside, to make our base look beautiful, place foil rolls with beans. Bake in the oven at 180 °C for 15–20 minutes.
- 12
Step 12
When our lemon curd has cooled, strain it through a sieve and you can fill the tart. The cream should be slightly above the middle. Top it with a dome of whipped egg whites.
- 13
Step 13
Now we need to make our meringue beautiful. Send the tart to the oven on the “Grill” setting for a couple of minutes.
- 14
Step 14
Dust the tart with powdered sugar and serve.