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Lemon meringue tart

Lemon meringue tart Cook Expert

Preparation : 25 min Resting : 30 min
Cooking : 1 hr 5 min Equipment :
Difficulty :
Rating :
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Serves 8 :
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
LEMON CREAM:
400 g sweetened condensed milk
8 egg yolks
160 ml lemon juice
zest of 2 organic lemons
1Preheat the oven to 180°C (170°C fan, gas mark 4).
2Place all the pastry ingredients in the metal bowl and run the PASTRY/CAKE programme. Shape the dough into a ball, wrap in clingfilm and refrigerate for at least 30 minutes. 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 15 minutes; lift out
the baking paper and beans, and continue baking for 5 minutes, until the pastry shell is cooked.
3Prepare the LEMON CREAM: Place all the ingredients in the metal bowl. Run the EXPERT programme (without heating) for 1 minute/speed 13 (without heating) until the cream is smooth.
4Pour it 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: Fit the whisk. Put all the ingredients into the metal bowl, remove the cap and run the EXPERT programme for 10 minutes/speed 5/50°C.
5Spread 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.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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Annk10

Lovely recipe.

Jellybean

Gorgeous lemon meringue tart, looks fantastic too