Anna Masieievska
EN
Lemon Tart with Meringue

Lemon Tart with Meringue

The perfect summer dessert. If life gives you lemons, make a lemon tart.

Prep
10 min
Cook
50 min
Chill
1 hr
Total
2 hrs
Ingredients
1 serving
  • For the shortcrust pastry:
  • 25 g flour
  • 13 g cold butter
  • 7 g sugar
  • 5 g egg
  • For the lemon curd:
  • 40 ml lemon juice
  • ½ pcs lemon zest
  • 26 g sugar
  • 1 pcs egg yolk
  • 20 g cold butter
  • ½ pcs gelatin leaf (soak in cold water)
  • For the Swiss meringue:
  • 20 g egg whites
  • 30 g sugar
Servings

Ingredients

  • For the shortcrust pastry:
  • 25 g flour
  • 13 g cold butter
  • 7 g sugar
  • 5 g egg
  • For the lemon curd:
  • 40 ml lemon juice
  • ½ pcs lemon zest
  • 26 g sugar
  • 1 pcs egg yolk
  • 20 g cold butter
  • ½ pcs gelatin leaf (soak in cold water)
  • For the Swiss meringue:
  • 20 g egg whites
  • 30 g sugar

Dough:

  1. 1

    For the dough, combine the flour, sugar, salt, egg and cold butter in a separate bowl.

  2. 2

    Mix the dough. It should be soft and smooth.

Chef's tip:

To make the dough in a matter of seconds, I use a hand blender with an attachment with large blades. Simply add all the ingredients and blend them together.

  1. 3

    Wrap the dough in cling film and leave it in the refrigerator for 30-60 minutes.

  2. 4

    When the dough is well chilled, roll it out into a sheet about 5mm thick. Transfer it to a suitable tart pan (with sides 2,5-3,5 cm high).

  3. 5

    Bake in a preheated oven at 180° for approximately 25 minutes, until light brown.

Lemon curd:

  1. 1

    Heat the lemon juice and zest until boiling.

Chef's tip:

If you additionally use finely chopped fresh mint in the curd, you will get a «mojito» flavor.

  1. 2

    In a separate bowl, mix the egg yolks and sugar. If you want a sweeter dessert, add more sugar.

  2. 3

    Pour the hot juice into the egg yolk and sugar mixture, then pour everything back and return to the heat.

  3. 4

    While stirring continuously, heat the curdCurd - A custard in which citrus juice is used as the liquid instead of milk. to 82-84°С.

  4. 5

    Remove the curd from the heat and add the butter. Immediately add the gelatin. Mix well.

  5. 6

    Place the curd in the refrigerator to stabilize for at least 2 hours.

Chef's tip:

The curd can be prepared in advance and stored in the refrigerator for up to three days.

Meringue:

  1. 1

    Prepare a bain-marieBain-marie - A method of heating or cooking something slowly and evenly by placing the container with the food in hot water..

  2. 2

    In a bowl, combine the egg whites with the sugar and start whisking. Heat the meringueMeringue - Egg whites whipped with sugar until light, airy, and stable. while continuing to whisk until it reaches 60°С.

  1. 3

    Remove the meringue from the bain-marie and continue whisking to stiff peaksStiff peaks - The whipping stage at which the mixture holds its shape and the peaks remain straight without bending..

Plating

  1. 1

    Pour the curd into the cooled pastry base and smooth it out with a spatula.

  2. 2

    Place the meringue on top of the curd.

Chef's tip:

If desired, you can lightly torch the meringue. This will add caramel notes and improve the visual effect.

  1. 3

    Serve the tart chilled with coffee, tea or cold drinks. Enjoy!