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
Lemon Tart with Meringue Topping
Lemon Tart with Meringue Topping

Instructions

  1. 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.
  2. 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.
  3. In a bowl, whisk 2 eggs and 2 egg yolks with 200 g powdered sugar.
  4. 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.
  5. 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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