45 min - A classic French pastry. The softness of the meringue compensates the acidity of the lemon to create the perfect tart. Bon appétit!
Ingredients:
For the lemon cream:
150 ml of lemon juice (the juice of 3-4 lemons)
150 grams of granulated sugar
3 eggs
1 tbsp of corn starch (I didn't have any, so I used flour and it went perfectly fine)
75 gams of unsalted butter
the zest of one lemon (untreated, of course!)
For the meringue: (the meringue is optional, you will still have an amazing dessert without it!)
2 egg whites
75 grams of sugar
PREHEAT YOUR OVEN to 365°F or 180°C
1. Making your Lemon Cream:
The Video:
The Step by Step Recipe:
Start by bringing the lemon juice and zest to a boil in a large saucepan
In a large bowl, whisk the eggs and the sugar
Once the egg/sugar mixture is paler, add in your corn starch/flour and stir thoroughly
Pour the hot lemon juice in your mixture and stir energetically to keep the eggs fro cooking in the lemon juice
Pour the mixture back into your pan and place in on medium heat
Stir continuously (this is very important, you do not want your cream to burn!)
The cream will thicken
Once very thick (you can put a spoon in, it should coat the back of the spoon with a thick layer of cream), pour your cream into a bowl
Add the butter (cut into small pieces) and stir until the butter is fully molten and incorporated
Cover with a plastic wrap and place it in the fridge for at least 20 minutes
2. The Dough:
Roll out your pâte sucrée and place in into your mold (here is how to do so)
Place it in the oven (at 365°F or 180°C) for 12 minutes
3. The Optional (but delicious) Meringue
You want to be using a hand mixer or any king of "whisking assistant" when making your meringue. Making it by hand can be a fitness exercise!
Whisk your egg whites
Once nice and stiff, add the sugar
Whisk again until the sugar is incorporated in your meringue
Place your meringue into a pastry bag with your favorite tip
4. Making the tart!
Place your lemon cream in your cooked (and unmolded if possible) dough (In French we call the cooked dough a "fond de tarte")
Place the meringue on top of the cream (make it look the way you like it!)
Use a blowtorch to add some color to the meringue (they will go through all the caramel tones, stop at your favorite caramel brown!). Do not be aggressive with the blowtorch, use it from far and go little by little. Burning your meringue would be very sad.
If you don't have a blowtorch, place your tart into your oven set to "Broil" for a minute
Bon appétit!
Passionately yours,
Anton
I was too impatient to eat the tart and didn't take the time to take pictures.
Here is the source that I used for the image:
Wow_Pho.Acide Amer Lumineux. Pixabay. https://pixabay.com/fr/photos/acide-amer-lumineux-acide-citrique-1153403/
Comments