Lemon Meringue Tart

Deliciously delicious sweet and sour dessert with delicate meringue for tea! A very tasty cake-pie will appeal to those who love lemons, but do not like overly sweet pastries. The combination of sour curd with delicious dough and sweet meringue is simply delicious. My family really liked the tart. Remember that lemon is different from lemon: one can be riper and less sour, while the other can be so sour that it makes your cheekbones cramp. Therefore, if you are afraid that the pie will turn out to be too sour, then taste it at the stage of preparing the curd. If you find it too sour, add a little more sugar to your taste. I wish you a pleasant tasting!
cook time: 1h 10 min
Gavin Tanner
Lemon Meringue Tart

Nutrition Facts (per serving)

264
Calories
12g
Fat
34g
Carbs
4g
Protein

Ingredients (10 portions)

For dough:

Salt to taste
Sugar 1 tsp
Wheat flour 120 g
Butter 60 g
Water 2 tbsp

For Kurd:

Sugar 50 g
Butter 55 g
Chicken eggs 2 pc
Lemons 2 pc

For the meringue:

Sugar 160 g
Egg whites 2 pc

Recipe instructions

Step 1

Step 1
We prepare products for the test. Sift the flour. The oil should be cold and the water or whey should be ice cold.

Step 2

Step 2
In a blender bowl or directly in a bowl with your hands, quickly mix flour, salt, sugar and cold butter. We get the mass in the form of crumbs. Add whey (water) one tablespoon at a time. The dough should be soft and tender. I only needed 2 tablespoons of water to get it like this.

Step 3

Step 3
Wrap the dough in film and place it in the refrigerator for 20 minutes.

Step 4

Step 4
While the dough is in the refrigerator, start preparing the filling. Take ingredients for lemon curd. Wash the lemons.

Step 5

Step 5
Grate the lemon zest on the finest grater.

Step 6

Step 6
Place lemon zest, sugar in a saucepan and beat in eggs.

Step 7

Step 7
Squeeze juice from lemons.

Step 8

Step 8
Strain the lemon juice into a saucepan through a sieve.

Step 9

Step 9
Using a whisk, mix the future filling until smooth and place on low heat. Cook until thickened, stirring continuously.

Step 10

Step 10
Then add butter and mix the curd until completely homogeneous.

Step 11

Step 11
Cover the curd with film so that it touches the cream — this way a crust will not form on its surface. Place the curd in the refrigerator to harden a little.

Step 12

Step 12
By this time the dough has time to cool. Roll it out into a layer 2-3 mm thick on a floured work surface.

Step 13

Step 13
Place the dough in a baking dish, carefully cut off the side of the cake (its height should be 4 cm), support the side with crumpled foil or place a sheet of parchment and pour peas or beans on top. Place the pan with the cake in a preheated oven and bake at 200 degrees. until golden brown.

Step 14

Step 14
Products for making meringue. Place the egg whites in a deep bowl that can be placed in a water bath.

Step 15

Step 15
Mix egg whites and sugar in a bowl. Place the bowl in a water bath and stir until the sugar dissolves. As soon as the mass becomes a little cloudy, we begin to beat it with a mixer or whisk. And when it thickens a little, remove the bowl from the bath and beat the cream until it becomes dense, shiny and forms medium peaks. Now the meringue is ready!

Step 16

Step 16
This is what the finished cake looks like. Letʼs start assembling the tart.

Step 17

Step 17
Take the lemon curd out of the refrigerator and place it on the crust.

Step 18

Step 18
Place the meringue on top, distributing it over the entire surface of the tart. Place on the top shelf of the oven or under the grill for 4 minutes until the meringue browns slightly.

Step 19

Step 19
During this time, my meringue had a crispy crust on top, but the inside turned out to be tender. Our delicious dessert is ready! Pour some coffee and tea and enjoy!

Additional rubrics

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