New recipes

Tart with lemon cream and meringue

Tart with lemon cream and meringue


We prepare the dough for the first time:

rub the butter with the sugar until it becomes a cream then add eggs and salt powder and continue to mix until smooth and then add the flour and lemon peel. Mix then continue by hand until you get a compact dough, then cover with foil. plastic and refrigerate for at least 30 minutes.

Meanwhile, we prepare the cream:

Put the milk with lemon peel on low heat. Separately beat the eggs with the sugar until they swell then add the flour, mix and put the hot milk.

Put on low heat until it thickens, stirring constantly, then add the lemon juice (I put in 2 lemons but you can put as many as you like according to taste), mix and set aside.

When the cream is ready and it has cooled down a bit, take the dough out of the fridge and spread it out.

With the obtained sheet we line a tart tray and with a fork we make holes in the bottom so that it doesn't swell then we put the cream and put it in the oven heated to 180 ° for 20-25 minutes (until you see that the edges are brown).

In the meantime we make the meringue:

beat the egg whites with the sugar and lemon juice until they "beat".

After the time in the oven we take out the tart and with meringue we make tufts or we put it all over, we level it and with the help of a fork we make various decorations.

Bake again at 150 ° until the meringue begins to brown.


Lemon and meringue tart.

Mix the dry ingredients for crust.
Add cold butter, diced.
Mix for two minutes then add little by little cold water, meanwhile kneading by hand, until you get a firm, non-sticky dough. When it has this consistency, stop adding water.
Form a ball and refrigerate for two hours (even overnight)

The yolks are mixed with the sugar, the juice squeezed from two lemons, the grated peel and the starch.
Put in a saucepan over low heat and stir continuously until thickened (it becomes like a thick cream).
Remove from the heat and let cool for 10 minutes.
Add the butter and mix for 2 minutes.

Remove the dough ball from the cold and spread a round sheet that we place in a pan greased with butter.
Put it in the oven, which has been preheated for 10-15 minutes on medium heat.

Remove and pour the cream then spread marshmallow prepared as follows:
Whisk the egg whites. Add the sugar spoon by spoon, mixing well after each one.
Finally add the starch.

Put the tart back in the oven on low heat for 15-20 minutes.
The upper crust must take on a beautiful color.


Steps

In the mixer rub the butter with the sugar.
Add flour, almond powder, starch, salt and finally the egg.
Refrigerate for 30 minutes.
Shape, prick the middle with a fork and bake for 12 to 14 minutes at 180 degrees Celsius.

Lemon cream

Beat eggs and sugar with a whisk.
Add the lemon juice and peel and cook for about 3-4 minutes.
Remove from the heat and add the butter.
Blend with a hand blender and pour into tarts.
Raciti.

French meringue

Whisk the egg whites and add 200 g of powdered sugar.
When the meringue becomes firm, add the remaining sugar and continue beating for another 2-3 minutes.

Fitting

Preheat the oven to 220 degrees Celsius.
Place the meringue on the tart and put in the very hot oven for 2-3 minutes, until the meringue starts to take on color. It is best to do this operation a few hours before eating the tart, not earlier.


Lemon and meringue tart - Recipes

LEMON CREAM CAKE AND BEZEA

The heat just hit me!
He's a little late, but he's coming
Something refreshing to have is good:
Lemon and meringue tart.

INGREDIENTS for the dough

  • 150 gr. cold butter
  • 2 tablespoons sugar
  • 1 or
  • 250gr flour
  • 50 ml of cold water

ingredients for lemon cream

  • 4 yolks
  • 150 gr sugar
  • 60 gr starch
  • grated peel of a lemon
  • the juice (strained, without pulp) from two lemons. I got 70 ml of juice
  • 350 ml of water (milk can also be used).

ingredients for meringue

WORK PLAN tart with lemon cream and meringue

  1. In a bowl, mix the cold butter with the sugar, egg and flour. Add cold water and knead until you get a crust that we wrap in cling film and leave it in the fridge for 30 minutes. Spread the cold dough in a round shape (diameter 24 cm). The form must be heat-resistant and greased with butter beforehand. We prick from place to place with a fork.
  2. Put the tart for 30 minutes in the oven heated to 180 degrees to brown nicely. Let it cool completely then remove it from the mold, cover the same shape with baking paper then place the tart again. I used this procedure to be able to remove the tart easily after it has been in the oven and then place it on a plate.
  3. For the cream, put the yolks with the sugar in a bowl, mix with a whisk then add the starch and mix well. Pour the lemon juice and sprinkle with orange peel, then add water (I heated it well to reduce the cooking time of the cream). Put on low heat and leave there until you get the consistency of a pudding. Caution: it must be mixed continuously, with a whisk, so as not to catch the cream.
  4. let the cream cool a little, during which time mix the egg whites well with the sugar to obtain a hard foam.
    we put the cream over the tart, then add the egg white foam.
  5. leave in the oven for about 10 minutes, at 160 degrees, just to get the meringue color.
  6. let the tart cool completely, then put it in the fridge for at least 2-3 hours before serving.
  7. Good appetite for tart with lemon cream and meringue.
  8. It is a perfect dessert for those who prefer a refreshing cream, balanced by meringue sweets.

Lemon and meringue tart

What could be easier than a dessert with lemon? We are of course talking about both made and eaten.

Lemon tart seems to have been designed on the ships of the English fleet in the eighteenth century, where the daily consumption of lemon juice was mandatory.

The French also claim it and claim that it was created in Menton, a city known for its citrus fruits.

English or French? It doesn't even matter anymore. The important thing is that it has a fondant top with almonds, a fine cream of lemon and a crunchy base.


How To Video & ndash Tart with lemon cream and meringue

Alina Barbu, blogger from Chocolate and Vanilla, teaches you how to make one of the classic French desserts: Lemon Tarts or tart with lemon cream and meringue.

Lemon tarts is the quintessence of French pastry. It is classic, elegant and versatile, and its strong lemon taste happily receives next to it the sweetness of a meringue only slightly browned by the heat of the oven.

Alina Barbu, author of the columns & ldquoTestat de foodstory & rdquo and "Cooking Lesson" on Foodstory.ro, teaches you on her blog, Chocolate and Vanilla, how to make Lemon Tarts.

Here are the ingredients you need:
Tart:

  • 125g flour
  • 100g butter
  • 1/8 teaspoon salt
  • 50g old powder
  • 1 yolk

Lemon cream:

  • 1 or
  • 50g old
  • 30ml lemon juice
  • 1 teaspoon lemon peel
  • 15g butter

You can see how to prepare it in the video below:

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Lemon and meringue cream tart

Countertop ingredients:

  • 225g flour
  • 2 tablespoons powdered sugar
  • half a teaspoon of salt
  • 120g cold unsalted Lurpak® butter, cut into cubes
  • 1 egg yolk
  • 2 tablespoons cold water

Cream ingredients:

  • peel of 3 lemons
  • juice of 6 lemons (about 200 ml)
  • 50 ml of water
  • 25g starch
  • 175g powdered sugar
  • 3 egg yolks
  • 25g unsalted Lurpak® butter, diced

Ingredients for meringue:

  • 4 egg whites
  • 225g powdered sugar
  • 2 teaspoons starch
  • peel of 2 lemons

You will need a tart pan with a diameter of approx. 22cm.

Preheat the oven to 160 ° C - 180 ° C / stage 4 on the gas ovens.

Share this recipe


1. For the top, mix the flour, sugar, salt and Lurpak butter until the dough has the texture of breadcrumbs, then add the egg yolk together with the cold water and shape it into a ball shape. No need to bother him too much. Wrap the dough in foil and flatten it lightly with your palm. Let it cool for 30 minutes.

2. Spread the dough on a countertop, cut it according to the shape of the tray, but make sure that after placing it in the tray, the dough remains for its edges. Prick the top with a fork and leave it in the fridge for another 20-30 minutes.

3. Place the dough in the pan, cover it with baking paper and sprinkle ceramic baking beans or beans on top for even baking. Leave it in the oven for 20-25 minutes.

4. Meanwhile, you can prepare the cream.

Mix the lemon peel, juice, water and starch until smooth, then add the sugar and egg yolks. Put the mixture on low heat and stir continuously until heated, then add the diced Lurpak butter. Boil and stir continuously until the cream thickens.

5. Cover the cream with foil and let it cool.

Remove the beans and baking paper and leave in the oven for another 5-7 minutes, until the dough turns golden. Take it out of the oven, let it cool and then fill the tart with lemon cream.

Beat the egg whites, add the remaining starch and a teaspoon of sugar and stir until the sugar dissolves. Pour the meringue over the cream and with a spoon create patterns from place to place.

Bake for 15 minutes until the meringue turns golden. Allow to cool and add the lemon peel for decoration.


How To Video & ndash Tart with lemon cream and meringue

Alina Barbu, blogger from Chocolate and Vanilla, teaches you how to make one of the classic French desserts: Lemon Tarts or tart with lemon cream and meringue.

Lemon tarts is the quintessence of French pastry. It is classic, elegant and versatile, and its strong lemon taste happily receives next to it the sweetness of a meringue only slightly browned by the heat of the oven.

Alina Barbu, author of the columns & ldquoTestat de foodstory & rdquo and "Cooking Lesson" on Foodstory.ro, teaches you on her blog, Chocolate and Vanilla, how to make Lemon Tarts.

Here are the ingredients you need:
Tart:

  • 125g flour
  • 100g butter
  • 1/8 teaspoon salt
  • 50g old powder
  • 1 yolk

Lemon cream:

  • 1 or
  • 50g old
  • 30ml lemon juice
  • 1 teaspoon lemon peel
  • 15g butter

You can see how to prepare it in the video below:

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.