By wemo đź–¤
Lemon meringue tart recipe
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
68
Moderate
Glycemic Load
61
High
Nutrition per serving
Calories567.9 kcal (28%)
Total Fat20.1 g (29%)
Carbs89.6 g (34%)
Sugars59.4 g (66%)
Protein9 g (18%)
Sodium194.7 mg (10%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
For the tart shell:
220gall purpose flour
½ tspsalt
50gpowdered sugar
20gcorn starch
30galmond flour
90gunsalted butter
cubed, cold
1 tspvanilla
1egg
3egg yolks
For the lemon filling:
5egg yolks
½ tspsalt
40gcorn starch
200gsugar
3 Tbsplemon zest
150mlfresh lemon juice
300mlwater
40gbutter
For the meringue:
To decorate:
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 đź’•
Step 35
LINK TO VIDEO: https://www.instagram.com/reel/CsbrgojgjPS/?igshid=MzRlODBiNWFlZA==
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!