Lemon tart with meringue

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Knead 250 g flour and 125 g butter in pieces with your hands until the mixture has a sandy consistency (takes 4-5 minutes). Separate 2 eggs, chill the egg white. Mix the egg yolks, 70 g sugar, 2 tablespoons water and 1 pinch of salt with the whisk of the hand mixer for about 2 minutes until white-creamy.

2. 2

   Stir into the flour and butter mixture and knead until smooth.

3. 3

   Grease the bottom of a tart mould with a removable base (26 cm Ø) and dust with flour. Cut open both freezer bags and roll out the dough between the lightly floured bags to a circle (approx. 30 cm Ø).

4. 4

   Line the mould with it, pressing down on the edge and letting it protrude by approx. 1/2 cm all around. Prick the bottom several times with a fork. Chill for about 30 minutes. Then bake in the preheated oven on the lowest level (electric oven: 200°C/circulating air: 175°C/gas: level 3) for 15-20 minutes.

5. 5

   Let it cool down a little.

6. 6

   Wash organic lemons hot, dry and peel the peel thinly. Cut into very fine strips. Squeeze all lemons. Mix 225 ml juice, lemon peel, 150 g sugar and starch in a saucepan until smooth and warm up at low heat.

7. 7

   Beat 3 eggs until frothy. Stir in lemon mixture. Put everything back into the pot and heat up while stirring constantly until the starch binds and the cream thickens (do not boil!). Let it cool down briefly and spread evenly on the base.

8. 8

   Beat 2 egg whites and 1 pinch of salt until stiff, adding 100 g sugar and baking powder. Beat until the meringue begins to shine. Spread loosely on the lemon cream, leaving a rim of about 1/2 cm free.

9. 9

   Using a tablespoon, pull the tips up out of the meringue. Bake in a hot oven (electric cooker: 150°C/circulating air: 125°C/gas: level 1) for 15-20 minutes until golden brown. Let it cool down and take it out.

Nutrition Facts

KCAL
310 kcal

CARBS
44 g

FATS
12 g

PROTEINS
5 g