|Preparation : 25 min||Resting : 30 min|
|Cooking : 1 hr 5 min||Equipment :|
|Difficulty :||Rating : 6 rates|
|Download the recipe :|
|Programmes :||accessories :|
|250||g plain flour
|125||g icing sugar (see recipe)
|100||g unsalted butter, softened
|160||g icing 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
|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.
Gorgeous lemon meringue tart, looks fantastic too