Lemon meringue tart recipe
Today we are making an incredibly tender dessert with a combination of various flavors and textures, a lemon meringue tart recipe. Crispy shortcrust pastry, delicate lemon custard, and meringue decoration. Be sure to try it, it's very delicious.
Equipment
- 1 mix bowl
- 1 knife
- 1 rolling pin
- 1 fork
- 1 baking paper
- 1 grater
- 1 saucepan
- 1 whisk
- 1 food wrap optional
- 1 baking mold
- 1 piping bag
Ingredients
- 150 g butter
- 2 pcs egg
- 1 cup flour
- 1.5 tbsp cornstarch
- 400 ml milk
- 2 pcs lemon
- 1.5 cup sugar
- 1 pinch salt
- 5-6 tbsp water
Instructions
- Prepare everything you need.
- For the shortcrust pastry, put flour, pieces of butter (100 g), a teaspoon of sugar, and a pinch of salt in a bowl.150 g butter, 1.5 cup sugar, 1 pinch salt, 1 cup flour
- Chop with a knife. Pour in cold water.5-6 tbsp water
- Knead the thick dough with your hands. It should form a ball. Put it in the refrigerator for half an hour.
- Roll out into a sheet and place it in a baking pan (here the diameter is 20 centimeters), making edges of 4-5 centimeters. Prick with a fork.
- Place parchment paper on top and sprinkle with weights, such as beans. This will prevent the shortcrust pastry from rising. Put in the oven for 10 minutes at a temperature of 170 ℃. Then remove the weights and paper, and bake for another 10 minutes.
- Make the lemon custard. First, grate the zest finely and squeeze the juice. I got 90 milliliters from two lemons. Pour a cup of sugar into a saucepan, add two egg yolks (set aside the whites in the refrigerator for now).2 pcs egg, 2 pcs lemon, 1.5 cup sugar
- Mix and pour in half of the milk.400 ml milk
- Add cornstarch.1.5 tbsp cornstarch
- Stir to remove lumps and add the remaining milk.400 ml milk
- Place on low heat on the stove. Stir constantly, do not leave. After a couple of minutes, the custard will thicken quickly, which means the cornstarch has thickened. Add the remaining butter. It will melt immediately.
- Add lemon zest and juice.
- Stir. The mixture will have the consistency of sour cream. If the crust is ready by this time, you can continue immediately, if not, then place cling film directly on the surface of the custard to prevent it from forming a skin.
- Spread the lemon custard on the shortcrust base and smooth it out.
- Separately, beat the egg whites with a drop of lemon juice and the remaining sugar. Transfer to a piping bag with a nozzle and pipe small flowers onto the pie.
- Place under the grill for 3-4 minutes to brown the egg whites.
- The lemon tart with custard and meringue is ready. It should be cooled well before serving.
Nutrition
Calories: 167kcalCarbohydrates: 3gProtein: 2gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 47mgSodium: 188mgPotassium: 80mgFiber: 0.01gSugar: 3gVitamin A: 551IUVitamin C: 0.1mgCalcium: 66mgIron: 0.02mg