Lemon Meringue (Lemontarte with meringue)

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix flour, icing sugar, 1 pinch of salt, 160 g butter in pieces and 1-2 tablespoons of cold water first with the dough hooks of the hand mixer, then quickly knead with your hands to a smooth dough. Cover and chill for about 30 minutes. Grease a tart mould (approx. 18 cm Ø) and dust with flour. Roll out the dough to a round shape (approx. 22 cm Ø) with a little flour. Put it into the tin and press the rim. Cover with baking paper and fill up with pulses.

2. 2

   Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes, blind. Remove the paper with the pulses and continue baking for about 10 minutes. Let them cool down. Soak the gelatine in cold water. Wash the organic lemon, rub dry and grate the peel thinly. Squeeze all lemons. Measure 150 ml juice. Boil up with lemon rind, 60 g sugar and 60 g butter. Remove from the stove. Mix eggs and 2-3 tbsp. cream, then stir into the rest of the cream.

3. 3

   Squeeze all lemons. Measure 150 ml juice. Boil up with lemon rind, 60 g sugar and 60 g butter. Remove from the stove. Mix eggs and 2-3 tbsp. cream, then stir into the rest of the cream. Squeeze the gelatine and dissolve in the hot cream. Pour into the tart. Let it cool down first, then cover and chill for at least 4 hours (preferably overnight). For the meringue, beat the egg whites and lemon juice until stiff, adding 160 g sugar. Spread the beaten egg whites over the cream and lightly brown using a gas burner

4. 4

   Squeeze the gelatine and dissolve in the hot cream. Pour into the tart. Let it cool down first, then cover and chill for at least 4 hours (preferably overnight). For the meringue, beat the egg whites and lemon juice until stiff, adding 160 g sugar. Spread the beaten egg whites over the cream and lightly brown using a gas burner

5. 5

   waiting time 4 hours

Nutrition Facts

KCAL
410 kcal

CARBS
48 g

FATS
20 g

PROTEINS
6 g