Lemon Cream Tart with Meringue
Main Dishes • European
Description
Lemon Cream Tart with Meringue
Ingredients
- Sugar 5 oz
- Butter 5 oz
- Powdered Sugar 0 oz
- Whole egg 0 oz
- Wheat Flour 5 oz
- Meyer Lemon Juice 5 fl oz
- Chocolate eggs 3 pieces
- Gelatin 0 oz
- Citrus Zest Mix 2 pieces
- Egg white 0 oz
- Water 5 fl oz
Step-by-Step Guide
Step 1
Prepare the dough: mix softened butter with powdered sugar until a smooth cream-like consistency is achieved. Then add the egg yolks one at a time, adding the next only after the previous one is fully incorporated. Once the mixture is homogeneous again, add the sifted flour. Mix until smooth and it's ready! Wrap in plastic wrap and refrigerate for 1-2 hours. Chilled dough is easy to roll out and place in the tart pan.
Step 2
Bake in an oven preheated to 160ºC (320ºF). For the first 10 minutes, place a weight (beans, coins, or ceramic balls in parchment) on top to prevent the dough from spreading, then bake without the weight until done (about 15 minutes), until the dough is nicely browned. Let the tart cool, and in the meantime, prepare the lemon cream.
Step 3
Prepare the cream: grate the lemon zest using a fine grater, being careful to only take the yellow part and not the white, as it may make the cream bitter. Squeeze the juice from the lemons. Soak the gelatin in very cold water beforehand. In a heatproof bowl, whisk together the lemon juice, zest, sugar, and eggs. The mixture should lighten slightly.
Step 4
Place over medium heat. Continuously whisk until it reaches a boil (but do not boil!), remove from heat, and add the soaked gelatin. Then cool the cream, stirring, to about 40ºC (104ºF). You can place the bowl in another bowl filled with ice water.
Step 5
After that, incorporate the butter into the cream in small pieces using a whisk, or better yet, an immersion blender. Cover with plastic wrap touching the surface and place in the refrigerator.
Step 6
Prepare the meringue: mix sugar with water and place over heat. Stirring constantly, bring to 110ºC (230ºF) and start whisking the egg whites. Continue heating the sugar syrup, and when it reaches 118ºC (244ºF), pour it in a thin stream into the whisking egg whites without stopping the whisking. Continue whisking until stiff peaks form while cooling the meringue.
Step 7
Assemble: fill the tart with cream and top with meringue. You can place it under the broiler for 30-60 seconds to brown the meringue or use a torch, or you can leave it as is.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!