Lemon Tart with Meringue
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 75 g butter, soft
- 75 grams sugar
- 1 pinch (s) salt
- 1 egg yolk
- 175 g flour
- Fat for the shape
For the filling: (lemon filling)
- 5 lemon (s)
- 1 tablespoon cornstarch
- 0.5 teaspoon ½ baking soda
- 150 grams sugar
- 3 egg (s)
For the meringue:
- 3 egg whites
- 300 g powdered suar
Print Recipe
Pin Recipe Instructions
- For the shortcrust pastry, knead the salt, butter and sugar in a bowl. Add egg yolk and flour and knead everything into a dough. Press into a greased tart pan and also form an edge. Prick the ground several times with a fork. Place baking paper on the dough and fill with baking peas. Bake blind in a hot oven at 180 ° C top / bottom heat for about 30 minutes.
- For the lemon mixture, rub the peel of approx. 2 lemons, then squeeze out all the lemons. Approx. 225 ml of lemon juice are required.
- Simmer the lemon zest and juice, sugar, cornstarch and baking soda in a saucepan. Beat the eggs until frothy and add to the lemon mixture. Let thicken while stirring constantly, let cool down a little and pour onto the shortcrust pastry base. Then bake the tart for another 15 minutes. Let cool down.
- For the meringue dots, beat the egg whites until stiff. Sprinkle in the powdered sugar and keep beating until the mixture is glossy. Now spray tuffs through the nozzle of a piping bag onto the cooled tart and flambé or grill in the hot oven for 5 minutes.
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