Lemon Tart with Meringue Topping
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 100 g powdered suar
- 125 g butter
- 1 egg (s)
- 1 pinch (s) salt
- Lemon zest, grated
For covering:
- 3 lemon (s), organic or untreated
- 1 orange (s)
- 2 egg (s)
- 2 egg yolks
- 100 g butter, melted
- 200 g powdered suar
- 1 pinch (s) salt
For the meringue topping:
- 2 egg whites
- 100 g powdered suar
Print Recipe
Pin Recipe Instructions
- Mix the flour, powdered sugar, softened butter, grated lemon zest and salt and knead with your fingers to form a dough. Mix in the egg. Shape the dough into a ball, wrap in cling film and put in the refrigerator for 1-2 hours.
- Roll out the dough in a tart pan. Prick several times with a fork, cover with dried fruit or weights and bake for 10 minutes at 200 ° C. Remove the weights and let them cool.
- In a bowl, whisk 2 eggs and 2 egg yolks with 200 g powdered sugar.
- Rub 1 of the 3 lemons, squeeze out all the lemons and the orange and mix the juice with the eggs, lemon peel and melted butter. Pour onto the prepared base and bake at 180 ° C for 20 minutes.
- Beat the egg whites with 100 g powdered sugar until stiff, distribute on the tart and bake until the meringue top is lightly browned. The tart can be served lukewarm or well chilled.
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