Lemon Meringue Tart

Lemon Meringue Tart
Lemon Meringue Tart

Among all another tart, this tart is favorite of mine as it showcases sweet and tangy lemon flavor and piled with Swiss Meringue. This tart I first had in my friend Florence wedding which was really fantastic. From the wedding ground, I brought back this recipe to my own kitchen and started preparing it.

Among all another tart, this tart is favorite of mine as it showcases sweet and tangy lemon flavor and piled with Swiss Meringue.

Lemon Meringue Tart
Prep Time
2 hrs 30 mins
Cook Time
1 hr
Total Time
3 hrs 30 mins
 

Among all another tart, this tart is favorite of mine as it showcases sweet and tangy lemon flavor and piled with Swiss Meringue. This tart I first had in my friend Florence wedding which was really fantastic. From the wedding ground, I brought back this recipe to my own kitchen and started preparing it.

Course: Confectioneries, Tarts
Cuisine: British
Servings: 8 people
Calories: 500 kcal
Ingredients
FOR MAKING THE TART SHELL
  • 1 cup Powdered sugar
  • 3 large Egg yolks
  • 2 ½ cup All-purpose flour
  • 1 cup Unsalted butter
  • 1⁄8 tablespoon Salt
  • Parchment paper
FOR THE FILLING
  • 1 ¼ cup Fresh lemon juice
  • 7 tablespoon Lemon zest
  • 1 ¼ cup Butter
  • 6 Large eggs
  • 9 Large egg yolks
  • ¾ cup Granulated sugar
FOR MAKING MERINGUE
  • 1 cup Egg white
  • 2 cups Granulated sugar
Instructions
FIRSTLY PREPARE THE TART SHELL
  1. In a blender, blend the flour and salt until combined well.

  2. Then add the butter and pulse it again for 10 to 12 times until it resembles coarse breadcrumbs.

  3. Now add the powdered sugar, 3 egg yolks and pulse just until the mixture comes together.

  4. Now divide the dough in half and flatten each half into a disc.

  5. Wrap it in a plastic wrap and chill it for 1 to 12 hours.

  6. Now, preheat the oven to 350° F or 175° C.

  7. Then place the dough disc on a lightly floured surface and roll each into a 12-inch circle.

  8. Fit the dough circle into two 9 inches fluted tart pan and trim the edges.

  9. Line the tart shells with parchment paper and fill it with pie weights.

  10. Bake it at 350° F or 175° C for 20 minutes or until the edges are brown.

  11. Then remove the weights and the parchment paper.

  12. Bake it for 10 minutes more until it is lightly golden.

  13. Now cool it on the wire rack.

MEANWHILE, PREPARE THE FILLING
  1. In a saucepan over low heat, add the lemon zest, lemon juice, granulated sugar, and the eggs.

  2. Whisk it constantly for 3 minutes until eggs are broken up and sugar got dissolved.

  3. Now whisk in ¾ cup butter and stir it constantly for 20 minutes or until the mixture becomes very thick.

  4. NOTE

    Don’t stop whisking continuously or it will curdle.

  5. Once done remove it from heat and pour through a fine mesh strainer into a bowl.

  6. Whisk it for 10 minutes or until the mixture has cooled slightly.

  7. Now spoon the lemon filling into the tart shell and increase the oven temperature to 450° F or 230° C.

  8. Bake it for 8 minutes or until the top is set.

FOR PREPARING THE MERINGUE
  1. In a small saucepan, pour water to a depth of 1 and ½ inches and bring it to a boil over medium-high heat.

  2. Now in a bowl, stir together egg white and 2 cups granulated sugar and whisk it well.

  3. Then place this bowl over simmering water and cook it by whisking constantly for 3 minutes or until sugar has dissolved and mixture turns hot.

  4. Beat the hot mixture at medium-high speed with the stand mixer for about 2 minutes.

  5. Increase the speed to high and beat it for 6 minutes or until stiff glossary peaks forms.

  6. Now spoon the meringue over the tart.

  7. Brown the meringue using a kitchen torch holding it 2 inches from meringue and moving the torch back and forth.

  8. Once it turns golden, your lemon meringue tart is ready.

SERVE
  1. The classic meringue tart is ready for all.

OUR DINE TABLE
  1. My tart is ready and I know this will be a big hit tonight. The finishing touch is awesome by the presence of the meringue which gives a glossy classy look. This tart has both sweet and lemony flavor which gives a right balance of flavor and taste.

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Nutrition Details

CategoryAmount
Calorie 500
Carbohydrate 150
Fat 80 g
Sugar 90 g
Dietary Fiber 15 g
Protein 25 g
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Article Categories:
Confectioneries · Tarts

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