Recipe: Lemon meringue tart
And here I am, back on the blog after the holidays, for the first recipe of 2015!
And what’s better than kicking the year with a great French classic?
The lemon meringue tart (“tarte au citron meringuée”) has the perfect balance of flavour: the lemon curd is tangy and creamy, but on the other side, the browned Italian meringue is soft and sweet and everything is packed in a crunchy shortbread crust.
As a reminder, the meringue is not a crunchy baked meringue: in pastry, any mixture of egg whites and sugar is called meringue. And this Italian meringue is a specific type where a sugar syrup at 118°C is added while whipping the egg whites. Finally the Italian meringue is great to be browned with a pastry torch!
This tart is quite easy to make, but some care should be used in the meringue piping: you should avoid leaving “empty” spots near the edge and of course the meringue should be lightly browned, not burnt! 😛
But of course, you can pipe any decoration you like on top of the tart (I like using a star tip for my piping bag and I usually leave the centre of the tart with no meringue, so the cream shows), and you can also spread the meringue in a random pattern with a spatula.
Finally, if you don’t have a propane torch, no worries: you can put the fridge-cold tart with the room temperature meringue for a few seconds in a pre-heated oven at the maximum temperature with the grill/broiler on.
Lemon meringue tart
Shortbread tart dough
|200g||Unsalted butter (cold)|
|25g||Eggs (roughly half egg, beaten)|
|60g||Egg whites (room temperature)|
Shortbread tart dough
Assembling the cake
- It is very important that the butter be cold when mixed with the flour: the purpose of the "sablage" method is to isolate the flour with particles of fat; if the fat is not cold enough, this action cannot be performed correctly
- This recipe is very rich in butter, so the dough should definitely rest for hours in the fridge, otherwise it will be too difficult to roll out
- The unbaked dough can be stored in the fridge for 2 days or in the freezer for 3-4 months. Baked tart doughs can be stored for several days in a dry environment away from light and air.