Lemon meringue tart is a fresh, slightly tangy dessert, perfect to enjoy during springtime. The crunchy shortcrust pastry base pairs perfectly with the delicate lemon cream and soft meringue, creating a very pleasant contrast of textures and flavors. This dessert comes from Italian cuisine and is especially appreciated for its simplicity and delicious taste.
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Prepare the shortcrust pastry first
Quickly knead the flour, butter, sugar, salt and egg yolks with your fingertips so as not to warm the dough too much, then gather it into a ball, wrap it in cling film and let it rest in the refrigerator for 30 minutes
Meanwhile prepare the cream by mixing the sugar with the cornstarch and yolks and diluting everything with the juice of the three lemons; flavor the cream with the grated zest of the lemons
Place over low heat, stirring constantly; after about ten minutes a barely noticeable simmer will begin, cook for about 2 minutes
Once the resting time is over, take the shortcrust pastry out of the fridge, roll it out and line a buttered and floured tin with it
Prick the pastry with a fork, cover it with baking paper and fill the tart with dried beans
Bake in a preheated oven at 190 degrees for about 30 minutes, then remove the paper and beans and let it cool
Fill the tart with the lemon cream
Whisk the 4 egg whites until stiff, then gradually fold in the icing sugar; using a spoon, spread the meringue over the tart
Place under a very hot grill and remove when the meringue has set and appears lightly colored
Serve the tart cold
Blender
Non-stick pan
Piping bag
Store in the refrigerator for up to 3 days
You can decorate the tart with grated lemon zest
Italia
| Energy (kcal) | 452.19 |
| Carbohydrates (g) | 68.39 |
| of which Sugars (g) | 42.27 |
| Fat (g) | 19.74 |
| of which Saturates (g) | 11.43 |
| Protein (g) | 4.05 |
| Fiber (g) | 0.77 |
| Sale (g) | 0.05 |
