Summary

Ingredients

For the dough:

• 200 g flour
• 100 g butter, soft
• 1 egg (s)
• 20 g almond (s), round
• 75 grams sugar
• 1 pinch (s) salt

For the cream:

• 3 lemon (s), untreated
• 3 egg (s)
• 2 egg yolks
• 100 g butter
• 120 g suar

For the meringue topping: (meringue)

• 2 egg whites
• 1 pinch (s) salt
• 120 g suar

Print Recipe Pin Recipe

Instructions

1. Recipe for a 28 tart pan
2. Dough:
3. Mix the softened butter with the sugar to a creamy mass. Add the salt and the egg and stir well. Then add the flour and the ground almonds and knead into a homogeneous dough. Wrap the dough in cling film and put it in the refrigerator for 1 hour.
4. Line a tart pan with the dough, prick lightly with a fork and cover with baking paper. Dried legumes (e.g. peas) can also be used to prevent the dough from forming bubbles or bulging. Bake in the oven for 10 minutes at 180 ° C. Then remove the baking paper or the legumes and place in the hot oven for another 10 minutes, so that the dough is nice and dry as biscuits. Then let the baked dough cool in the mold.
5. Lemon cream:
6. Cut the zest of the lemons into zest and finely chop them. Boil approx. 115 ml lemon juice with the chopped zest in a saucepan for 3 minutes. Remove the saucepan from the heat and add the butter, sugar, eggs and egg yolks to the saucepan and stir. Heat the cream over medium heat while stirring until it starts to thicken. This can take about 10-15 minutes. The cream then becomes very thick very quickly and you put it on the dough base. I always put the tart in the fridge for a few hours so that it can cool down nicely.
7. Meringue:
8. Beat the eggs, salt and sugar and decorate the tarte au citron with a piping bag. Then briefly place the tart in the oven under the grill until the meringue has a nice brown color.