Lemon tart with sweet meringue

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
5 2
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 12
  • 7-10 Tbsp Oil
  • 200 g white couverture
  • 100 g Coconut oil (e.g. palm oil)
  • 100 g Cornflakes
  • 100 g Ladyfingers
  • 0?$? Organic lemons
  • 3 fresh eggs + 3 egg yolks (size M)
  • 1 tin(s) (400 g) sweetened condensed milk
  • 50 g Whipped cream
  • 7-10 Tbsp 1 1⁄2 tablespoon (15 g) butter
  • 100 g + 150 g sugar
  • 65 g Cornstarch
  • 7-10 Tbsp Salt
  • 1 Freezer bag

Directions

  1. 1

    For the base, spread oil on a tart mould with a lifting base (24 cm Ø). Coarsely chop the chocolate coating and coconut oil and melt in a hot water bath. Put cornflakes and lady fingers in a large freezer bag and crumble finely with a rolling pin.

  2. 2

    Mix well with the couverture and press into the mould as the base and rim. Chill for at least 1 hour.

  3. 3

    For the cream, wash 2 lemons hot, dab dry and finely grate the peel. Squeeze all lemons and measure 150 ml of juice. Set aside 1 tablespoon of lemon juice. Separate the eggs, chill the egg white.

  4. 4

    Bring condensed milk, cream, butter, 100 g sugar, 1⁄4 l water and the lemon peel to the boil while stirring in a saucepan. Stir 150 ml lemon juice and cornflour until smooth. Remove the pot from the stove and stir in the starch.

  5. 5

    Bring everything to the boil again while stirring and simmer for about 1 minute. Whisk 6 egg yolks and stir in 1-2 tbsp. hot cream. Then stir the egg yolk mixture into the rest of the hot cream. Spread the lemon cream on the crumb base and smooth it down.

  6. 6

    Allow to cool, then chill for about 2 hours.

  7. 7

    For the meringue, beat the egg whites until stiff, adding 1 pinch of salt and 150 g sugar. Keep beating until the sugar is completely dissolved. Finally, stir in 1 tbsp. lemon juice.

  8. 8

    Spread meringue loosely on the lemon cream and brown lightly with a kitchen gas burner. Serve immediately.

Nutrition Facts

KCAL
500 kcal
CARBS
63 g
FATS
22 g
PROTEINS
8 g