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Lemon meringue tart
| Preparation : 25 min | Resting : 30 min |
| Cooking : 1 hr 5 min | Equipment : |
| Difficulty : | Rating : 6 rates |
| Download the recipe : | |
Programmes
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accessories
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Serves 8
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| PASTRY: | |
| 250 | g plain flour |
| 125 | g icing sugar (see recipe) |
| 100 | g unsalted butter, softened |
| 1 | egg |
| SWISS MERINGUE: | |
| 4 | egg whites |
| 160 | g icing sugar |
| pinch salt |
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| LEMON CREAM: | |
| 1 | tbsp cornflour |
| 3 | egg |
| 150 | g sugar |
| zest of 2 organic lemons | |
| the juice of 4 lemons | |
| 1 | Preheat the oven to 180 °C (170 °C fan, gas mark 4). |
| 2 | Place all the pastry ingredients in the metal bowl and run the PASTRY/ CAKE programme. Roll out* the dough on a floured work surface using a rolling pin. Line* a 28cm fluted flan tin with the dough, cover with baking paper and weight it down with ceramic or dried beans. Blind bake* for 20 minutes. |
| 3 | Prepare the lemon cream : put the eggs in the metal bowl and run the EXPERT programme 1 minute/speed 13 (without heating). |
| 4 | Add the lemon juice, zest, sugar and cornflour then restart the EXPERT programme 1 minute/speed 13 (without heating). |
| 5 | Pour the cream into the pastry shell and bake for 25 minutes; remove from the oven. Lower the oven temperature to 150 °C (140 °C fan, gas mark 2); prepare the Swiss meringue. |
| 6 | Spread the meringue onto the surface of the lemon cream, making small peaks with a spoon. Bake the tart for 10 minutes; turn off the oven and leave it in the oven for 10 more minutes. Remove and set the lemon meringue tart aside until cold. |
| Swiss meringue | |
| 1 | Fit the whisk. Put all the ingredients into the metal bowl, remove the cap and run the EXPERT programme, 10 minutes/speed 5/50 °C. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
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Annk10
Lovely recipe.
Jellybean
Gorgeous lemon meringue tart, looks fantastic too