Lemon tart meringue (Print Version)
# Ingredients:
→ Pastry Dough
01 -
1 pinch of salt
02 -
100 g powdered sugar
03 -
140 g butter
04 -
25 g almond flour
05 -
250 g all-purpose flour
06 -
1 egg
→ Lemon Filling
07 -
4 eggs
08 -
80 g butter
09 -
160 g sugar
10 -
1 gelatin sheet
11 -
140 g lemon juice (about 5-7 organic lemons)
→ Italian Meringue
12 -
250 g sugar
13 -
80 g water
14 -
100 g egg whites (about 3 eggs)
# Instructions:
01 -
Combine softened butter with the powdered sugar. Add the egg and salt, then slowly mix in the flour and almond powder. Knead it lightly and chill for at least an hour, though leaving it overnight is even better.
02 -
Roll the dough until it's about 5 mm thick. Cut it into an egg shape (according to your baking sheet size). Poke the bottom with a fork. Use extra dough to create thin ropes and braid them along the edges, attaching them with a damp pastry brush to keep everything in place. Cover with parchment paper and add dried beans for weight. Bake at 170°C for 20 minutes, take out the beans, and let it cool.
03 -
Soak the gelatin in cold water. Grate the lemon peels and juice enough to make 140 g. Warm the juice, zest, and sugar together in a pot. Slowly pour this into the whisked eggs, stirring constantly, and return the mix to the pot. Cook while stirring until it boils. Off the heat, mix in the gelatin and butter, then blend for a couple of minutes to smooth it out.
04 -
Pour the lemon cream into the cooled tart shell, filling it up to the edges. Chill it in the fridge for about 30 minutes to let it set.
05 -
Put sugar and water in a pan and heat until it reads 121°C (use a food thermometer). While that's cooking, whip the egg whites on high speed until stiff. As the syrup hits the right temperature, drizzle it slowly into the egg whites, still whisking, until the mix cools down completely.
06 -
Grab a piping bag to create patterns or spread the meringue evenly over the tart. For a caramelized finish, lightly brown it with a kitchen torch if you'd like.
# Notes:
01 -
Handle the dough gently to prevent it from becoming too stretchy.
02 -
Opt for organic lemons for a richer flavor and to avoid treated peels.