The lemon meringue tart is a fresh and slightly tangy dessert, perfect for enjoying during the spring season. The crunchy base of the shortcrust pastry perfectly complements the delicate lemon cream and the fluffy meringue, creating a very pleasant contrast of textures and flavors. This dessert originates from Italian cuisine and is particularly appreciated for its simplicity and goodness.
First, prepare the shortcrust pastry.
Quickly knead the flour, butter, sugar, salt, and egg yolks with your fingertips to avoid heating the dough too much, then gather it into a ball, wrap it in cling film, and place it in the refrigerator to rest for 30 minutes.
Meanwhile, prepare the cream by mixing the sugar with the cornstarch and the egg yolks, then diluting everything with the juice of the three lemons; flavor the cream with the grated zest of the lemons.
Place on low heat, stirring continuously; after about ten minutes, a slight boil will begin, cook for about 2 minutes.
Once the resting time is over, take the shortcrust pastry from the fridge, roll it out, and line a buttered and floured mold.
Prick the pastry with a fork, cover it with parchment paper, and fill the tart with dried beans.
Cook it 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.
Whip 4 egg whites to peaks and gradually incorporate the powdered sugar; use a spoon to spread the meringue over the tart.
Place under a 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 a maximum of 3 days.
You can decorate the tart with grated lemon zest.
Italy
| 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 |
