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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 :
 6 rates
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Programmes : accessories :

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:
1 tbsp cornflour
3 egg
150 g sugar
zest of 2 organic lemons
the juice of 4 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. 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.
3Prepare the lemon cream : put the eggs in the metal bowl and run the EXPERT
programme 1 minute/speed 13 (without heating).
4Add the lemon juice, zest, sugar and cornflour then restart the EXPERT programme
1 minute/speed 13 (without heating).
5Pour 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.
6Spread 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
1Fit 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

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Annk10

Lovely recipe.

Jellybean

Gorgeous lemon meringue tart, looks fantastic too