Lemon tart with meringue - a fresh spring dessert, which will taste to all lovers of not cloying sweets with pleasant sourness. Try to cook this simple treat, following a pair of recipes collected in this material.
Lemon tart with Italian meringue - recipe
Italian merenga differs from others in that it is brewed with sugar syrup, and not whipped with sugar crystals.
Ingredients:
For the basis:
- butter - 135 g;
- powdered sugar - 95 g;
- lemon peel;
- almond flour - 45 g;
- egg yolk - 1 piece;
- egg - 1 piece;
- Wheat flour - 230 g.
For cream:
- lemon juice - 155 ml;
- butter - 95 g;
- sugar - 145 g;
- eggs - 5 pcs .;
- starch - 10 g.
For merengue:
- egg whites - 100 g;
- sugar - 190 g;
- water - 65 ml.
Preparation
Blend the softened butter into a cream with powdered sugar. Separately mix the eggs and zest and add them to the beaten butter. Pour in a mixture of sifted almond and wheat flour, then mix well and spread the dough in a mold. Put a circle of parchment on top and pour on it any croup, which will help the test not to rise when baking. First leave the base for 3 hours in the cold, and then bake for 15 minutes at 180. Cool.
For the Kurd (custard lemon cream), melt the butter along with the lemon juice. Remove from heat. Whisk the eggs with starch and sugar, add them to the oil-citrus mixture and return them to the fire. Cook on the very minimum heat, stirring until thickened, after which cool all 10 minutes and pour into the base of the dough and let cool for the whole night.
For meringue, cook the syrup from sugar and water, bringing it to a temperature of 114 degrees. Whisk the egg whites until firm peaks, and then, without stopping the whipping, pour in portions of hot syrup. Beat meringue for another 10 minutes already with syrup, and then set off on the surface of the dessert. Tart with lemon Kurd and Merengue can be served immediately, but you can brown the merengue with a culinary torch.
How to cook French lemon tart?
Ingredients:
For a tart:
- base of short-pastry (26 cm);
- juice 4 lemons;
- sugar - 100 g;
- eggs - 3 pieces;
- starch - 15 g;
For merge:
- egg whites - 2 pcs .;
- sugar - 110 g;
- starch - 5 g.
Preparation
Beat the lemon juice with starch and sugar, place on a low heat and pour the egg yolks. Continue beating until the cream thickens, then cool it and pour into the base of the dough. Leave until completely hardened in the cold.
Whisk the components of the meringue until you get a stable protein mass. Lay off the portions of the meringue over the tart and serve it immediately, or pre-brown the surface with a burner.