Lemon Vanilla Tart with Meringue

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Melt the butter. Put the cookies in a freezer bag and crumble them finely with a rolling pin. Mix both and press onto a springform pan (26 cm). Form a 2 cm high border. Pre-bake in a preheated oven (175 ° fan oven) for 10 minutes.
Wash lemons with hot water, rub dry and rub the peel. Squeeze out 125 ml lemon juice. Cut open the vanilla pod and scrape out the pulp. Mix the lemon juice and zest, vanilla pulp and custard powder together well. Sour cream with it.
Separate 2 eggs. Beat the egg yolks and 1 egg with the sugar until frothy. Stir in lemon cream. Put the mixture on the base and bake at 125 ° for about 30 minutes.
Beat the egg white until stiff and sift the powdered sugar. Put the mixture on the baked cake. Bake at 125 ° for another 15 minutes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.