The lemon meringue tart is a fresh and slightly tangy dessert, perfect to enjoy during the spring season. The crunchy base of the shortcrust pastry perfectly complements the delicate lemon cream and the soft 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 warming the dough too much, then gather it into a ball, wrap it in plastic wrap, and place it in the refrigerator to rest for 30 minutes
In the meantime, prepare the cream by mixing the sugar with the starch and egg yolks, and diluting everything with the juice of the three lemons; scent the cream with the grated zest of the lemons
Place over low heat, stirring constantly; after about ten minutes, it will start to simmer slightly, cook for about 2 minutes
After the resting time, take the shortcrust pastry from the fridge, roll it out, and line a buttered and floured mold with it
Prick the pastry with a fork, cover it with parchment paper, and fill the tart with dried beans
Bake 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
Beat 4 egg whites until stiff, then gradually incorporate the powdered sugar; with a spoon, 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 up to 3 days
You can decorate the tart with grated lemon zest
Italia
| Energy (kcal) | 286.27 |
| Carbohydrates (g) | 40.14 |
| of which Sugars (g) | 24.19 |
| Fat (g) | 12.77 |
| of which Saturates (g) | 6.98 |
| Protein (g) | 4.76 |
| Fiber (g) | 0.88 |
| Sale (g) | 0.1 |
