MERINGUE LEMON TART
Serves : 6-8 /
Preparation Time : 1 hour /
Cooking Time : 1 hour
La Cornue® elements used:
Château :
- Burner or induction module
- Electric oven
Cornufé :
- Burner or induction module
- Electric oven
Château :
- Burner or induction module
- Electric oven
Cornufé :
- Burner or induction module
- Electric oven
Ingredients
For the shortcrust pastry:
flour
250 g
sugar
80 g
yellow egg
1
eggshell water
1/2
salted butter
10 g
For the lemon curd
juice of 6 lemons
zest of 4 lemons
powdered sugar
300 g
eggs
7
unsalted butter
100 g
For the meringue
egg whites
5
powdered sugar
150 g
lime juice
1/2
zest
1/2
Directions
For the shortcrust pastry
- Preheat the oven at 175°C (or 347°F)
- Rapidly mix with hands the flour and the sugar in a bowl, add the butter little by little
- Once well mix and absorbed by the flour, add the yellow egg and the water
- Mix rapidly and form a bowl
- Place in the fridge for 30min
- Spread and prick the dough, put in the freezer during 10min
- Bake until the dough becomes brown
For the lemon curd
- Cook all ingredients at low heat and mix constantly with a whisk
- The mix thickens
- From the first bubble, remove from the heat and reserve in a bowl – let cool
For the meringue
- Mix the white eggs, the lime juice and 50 grams of sugar in a bowl
- Whip up eggs white adding 100 grams of sugar and the zests at the end
- Reserve in a pastry pouch
Assembly
- Spread the lemon crud in the tart (2/3 of the tart)
- “Decorate” with the meringue
- In the oven at mid power, position the tart at 15cm of the grill and let it brown (always watch so it doesn’t burn)
And to extend your La Cornue® experience, take a look at our cookware.
