Lemon meringue tart recipe

Name: Lemon meringue tart recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: European, Mediterranean
Ingredients: 220g all purpose flour; 1/2 tsp salt; 50g powdered sugar; 20g corn starch; 30g almond flour; 90g cubed unsalted butter, cold; 1 tsp vanilla; 1 egg; 3 egg yolks; 5 egg yolks; 1/2 tsp salt; 40g corn starch; 200g sugar; 3 tbsp lemon zest; 150ml fresh lemon juice; 300ml water; 40g butter; 5 eggs whites; 3 tbsp sugar; 1 tsp cream of tartar; 180g granulated sugar; 115ml water; Thyme; Rose leaves

35 steps

Prep:30minCook:40min

Lemon tart decorated with cute Italian meringue flowers 🌸 🖤

Updated at: Wed, 27 Mar 2024 02:30:17 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories567.9 kcal (28%)

Total Fat20.1 g (29%)

Carbs89.6 g (34%)

Sugars59.4 g (66%)

Protein9 g (18%)

Sodium340 mg (17%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

For the tart shell:

Step 1

Preheat your oven to 350F.

Step 2

In the bowl of your food processor, pulse the flour, almond flour, powdered sugar, salt, and corn starch until combined.

all purpose flour220g

salt½ tsp

powdered sugar50g

corn starch20g

almond flour30g

Step 3

Add the cubed cold butter. Pulse until well combined.

unsalted butter90g

Step 4

Whisk the egg, egg yolks and vanilla. Add the mixture in then pulse until large clumps of dough start to form.

unsalted butter90g

vanilla1 tsp

egg1

egg yolks3

Step 5

On a lightly floured surface, knead the dough until JUST combined.

Step 6

Between 2 pieces of parchment paper, roll out the dough into an 11” circle.

Step 7

Place the dough inside of a 9” tart pan with a removal bottom.

Step 8

Trim the extra dough then dock the bottom using a fork.

Step 9

Place a piece of foil / parchment paper on top of the dough. Add rice / pie weights then bake for 20 minutes.

Step 10

Remove the foil and rice. Bake for another 10 minutes.

Step 11

Allow the tart shell to cool down for 15 minutes before removing it from the pan. Set aside.

For the lemon filling:

Step 12

Separate 5 eggs.

Step 13

Note: cold eggs are easier to separate. You don’t want any yolks in whites.

Step 14

Cover the egg whites with plastic film and set aside. (Don’t refrigerate).

Step 15

Give the egg yolks a quick whisk and set aside.

Step 16

In a medium sauce pan whisk the sifted corn starch, sugar, salt, and lemon zest until combined.

salt½ tsp

corn starch40g

sugar200g

lemon zest3 Tbsp

Step 17

Add the water and lemon juice. Cook on medium heat while continuously mixing until thickened.

fresh lemon juice150ml

water300ml

Step 18

Take it off the heat and measure out 1/4 cup of the hot mixture. Add it to the yolks while whisking.

Step 19

Add the tempered egg yolks back into the pot. Whisk on medium heat for 2-3 minutes.

Step 20

Take it off the heat. Add the cubed butter and mix until smooth.

butter40g

Step 21

Pour the lemon filling into the tart. Smooth it out with an offset spatula.

Step 22

Refrigerate until fully set. 2-3 hours.

Meringue:

Step 23

Once the tart has set, you can prepare your Italian meringue.

Step 24

In a medium sauce pan, combine the sugar and water. Set aside.

granulated sugar180g

Step 25

In the bowl of your stand mixer fitted with a whisk attachment or using an electric hand mixer, whip the egg whites and cream of tartar on medium speed.

eggs whites5

cream of tartar1 tsp

Step 26

In the meantime, place the sugar water mixture on medium heat and bring it to 240F. Use a food thermometer to monitor the temperature.

Step 27

Once the egg whites start to foam, start add ing the granulated sugar. 1 tablespoon at a time. Mix until soft peaks.

Step 28

Once the sugar mixture reached 240F, take it off the heat and drizzle it into the whipped egg whites.

Step 29

Mix on low speed while you pour it in until it reaches stiff peaks. The meringue will cool down as it whips. It should be at room temperature when pipe the flowers.

Step 30

Transfer the meringue to a piping bag that’s fitted with a round tip. Pipe the flowers onto the tart.

Step 31

Microwave the reserved lemon filling for about 20 seconds and give it a quick stir. Add a small amount to the centre of each flower.

Step 32

I decorated with baby’s breath, thyme and rose leaves.

Step 33

Slice your tart and serve it with the rest of Meringue. Torch and enjoy.

Step 34

Tag me if you share my recipes, @wemobakes on all socials 💕

Step 35