Lemon meringue tart
Preparation : 20 min
Cooking : 20 min
Total time : 2 h 40 Rest : 2 h
Equipment
Cake or tart tin Piping bag
4 people
250 g plain flour
140 g soft butter
100 g sugar
45 ml cold water
1 egg yolk
3 yellow lemons
5 egg yolks
150 g caster sugar
50 g cornflour (Maïzena®)
15 g butter
3 egg whites
180 g caster sugar
Associated products
RECIPE STEPS
1
Make the rich shortcrust pastry dough (find the recipe on the application).
- 250 g plain flour
- 140 g soft butter
- 100 g sugar
- 45 ml cold water
- 1 egg yolk
2
Preheat the oven to 180°C.
Spread the pastry dough in a cake or tart tin, prick the base all over with a fork and then bake for 10 to 12 minutes.
3
Prepare the lemon filling:
Add the egg yolks, caster sugar and the cornflour into the bowl fitted with the metal blade. Switch on the machine and then run for 30 seconds.
- 5 egg yolks
- 150 g caster sugar
- 50 g cornflour (Maïzena®)
4
Drizzle the lemon juice into the machine while it is running.
Rerun the machine for 30 seconds.
Pour everything into a saucepan and cook over low heat (without boiling).
- 3 yellow lemons
5
Remove from the heat as soon as the mixture begins to thicken. Once off the heat, add the butter. Mix and set aside. Cover with cling film (making sure that it is touching the curd) and refrigerate for 2 hours.
- 15 g butter
6
Prepare the meringue:
Beat the eggs whites for 5 minutes in the main bowl fitted with the whisk.
- 3 egg whites
7
Meanwhile, heat 3 tbsp of water with the sugar over a low heat.
Heat until the first bubbles appear and then remove from the heat, leaving to bubble.
- 180 g caster sugar
8
Pour the sugar syrup over the egg whites through the opening of the lid. Continue whisking for about 5 minutes.
Put the meringue in a piping bag. Keep cold.
9
Fill the cooled pie shell with the cold lemon filling.
Pipe or spoon the meringue on top of the lemon filling.
Use a torch for a few seconds or place under the grill of your oven for 1-3 minutes until it starts to turn golden.
© Magimix 2020, for the recipes and the photos.
