French Lemon Tart with Meringue
Baking and Desserts • French
Description
I recommend putting the pie in the refrigerator for a couple of hours so that the cream sets a bit.
Ingredients
- Wheat Flour 1 cup
- Butter 10 oz
- Powdered Sugar 2 cups
- Cream 22% 5 tablespoons
- Lemon 4 pieces
- Egg white 7 pieces
- Sugar 1 cup
Step-by-Step Guide
Step 1
Prepare the dough. For this, mix the flour with 1 tablespoon of powdered sugar, add 150 g of butter, and rub it into crumbs.
Step 2
Gradually pour in the cream and knead the dough.
Step 3
Line the dough in a tart pan (don't forget the edges), place parchment paper on top, prick it with a fork, and fill it with beans or peas so that the dough doesn't rise.
Step 4
Preheat the oven to 390°F and bake the crust for 15 minutes, then remove the parchment and bake the crust for another 10 minutes.
Step 5
Take it out of the oven and let the crust cool completely without removing it from the pan.
Step 6
Prepare the cream (it's better to make it in advance). Zest the lemons and place the zest in a bowl with the lemon juice.
Step 7
Whisk 6 egg yolks and 1 whole egg with sugar, strain the juice into this mixture, and place it over low heat.
Step 8
As soon as the mixture warms up, add 150 g of butter.
Step 9
Stir constantly, waiting for the mixture to thicken, but do not let it boil; this is very important.
Step 10
Wait for the cream to cool. I recommend adding a little gelatin so that the finished product doesn't spread.
Step 11
Prepare the meringue. Whip 6 egg whites with powdered sugar until stiff peaks form.
Step 12
Assemble the pie. Spread the cream on the crust, and pipe the meringue on top. Place the pie in the oven for 3-4 minutes to lightly brown the meringue.
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