Lemon tart - Swiss meringue
Preparation : 30 min
Cooking : 40 min
Total time : 1 h 10 Rest : 0 min
6 people
200 g of plain flour
50 g of almond powder
80 g of butter
30 g of icing sugar
1 pinch of salt
1 egg
2 tbsp of milk
2 lemons
80 g of sugar
3 eggs
80 g of butter
3 egg whites
80 g of icing sugar
10 g of cornstarch
Associated products
RECIPE STEPS
1
In the transparent bowl of the food processor, put the flour, almond powder, icing sugar, butter and a pinch of salt, then run the ROBOT program.
Press the pulse button for 10 seconds.
- 200 g of plain flour
- 50 g of almond powder
- 80 g of butter
- 30 g of icing sugar
- 1 pinch of salt
Robot
2
In the measuring cup of the lid, break an egg and add the milk, then run the ROBOT program.
Press the pulse button until the dough forms a ball. Stop immediately.
- 1 egg
- 2 tbsp of milk
Robot
3
Roll out the dough with a rolling pin between 2 sheets of baking paper. Line a 24 cm mold, forming edges rising about 2 cm. Cut the excess paper below and above and let it rest in the refrigerator for at least 30 minutes.
4
Bake for 25 minutes in the preheated oven at 190 °C, with parchment paper underneath and on top and with baking weights (special beads or dry vegetables). The dough should be well cooked.
Let it cool on a rack.
5
Install the metal bowl. Finely grate the zest of a lemon without the white part, put it in the bowl of the robot.
Add 80 g of powdered sugar, then run the program. Set aside the lemon sugar in a container.
- 1 lemons
- 80 g of icing sugar
Expert
00:15 / 17 / __°C
6
Install the whisk in the metal bowl.
Pour in the lemon juice, add the eggs, the lemon sugar and 20 g of butter in small pieces, then run the program.
- 2 lemons
- 3 eggs
- 20 g of butter
Expert
08:00 / 9 / 80°C
7
Let cool for 5 minutes, then add 60 g of butter in small pieces. Run the program.
Pour over the cooled dough.
- 60 g of butter
Expert
00:45 / 7 / __°C
8
In the perfectly clean and dry metal bowl, set up the whisk.
Add the egg whites, icing sugar, and cornstarch. Run the program.
- 3 egg whites
- 80 g of icing sugar
- 10 g of cornstarch
Beaten egg whites
10:00 / 7 / 50°C
9
Spread the meringue over the pie, using a spoon or a piping bag, and shape it as you like.
Brown the meringue with a blowtorch or by placing it under the oven grill at 240 °C until it reaches the desired color (between 3 and 6 minutes).
Recipes submitted by consumers are not tested by Magimix.
