{"id":4750,"date":"2015-01-11T16:06:33","date_gmt":"2015-01-11T15:06:33","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=4750"},"modified":"2016-12-01T19:05:50","modified_gmt":"2016-12-01T18:05:50","slug":"recipe-lemon-meringue-tart","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/tarts\/recipe-lemon-meringue-tart","title":{"rendered":"Recipe: Lemon meringue tart"},"content":{"rendered":"

And here I am, back on the blog after the holidays, for the first recipe of 2015<\/strong>!<\/p>\n

And what’s better than kicking the year with a great French classic<\/strong>?<\/p>\n

\"Recipe-Lemon-meringue-tart-05\"<\/p>\n

The lemon meringue tart<\/strong> (“tarte au citron meringu\u00e9e”<\/em>) has the perfect balance of flavour<\/strong>: the lemon curd<\/strong> is tangy<\/strong> and creamy, but on the other side, the browned Italian meringue<\/strong> is soft and sweet and everything is packed in a crunchy shortbread<\/strong> crust.<\/p>\n

\"illustration-lemon-meringue-tart\"<\/a><\/p>\n

As a reminder, the meringue is not a crunchy baked meringue<\/a>: in pastry, any mixture of egg whites and sugar is called meringue<\/strong>. And this Italian meringue<\/strong> is a specific type where a sugar syrup at 118\u00b0C is added<\/strong> while whipping the egg whites. Finally the Italian meringue is great to be browned with a pastry torch!<\/p>\n

\"Recipe-Lemon-meringue-tart-08\"<\/a><\/p>\n

 <\/p>\n

This tart is quite easy to make<\/strong>, but some care should be used in the meringue piping<\/strong>: you should avoid leaving “empty” spots near the edge and of course the meringue should be lightly browned, not burnt! \ud83d\ude1b<\/p>\n

\"Recipe-Lemon-meringue-tart-11\"<\/a><\/p>\n

But of course, you can pipe any decoration<\/strong> you like on top of the tart (I like using a star tip<\/strong> for my piping bag and I usually\u00a0leave the centre of the tart with no meringue, so the cream\u00a0shows), and you can also spread the meringue in a random pattern with a spatula<\/strong>.<\/p>\n

\"Recipe-Lemon-meringue-tart-03\"<\/a><\/p>\n

Finally, if you don’t have a propane torch<\/strong>, no worries: you can put the fridge-cold tart with the room temperature meringue for a few seconds in a pre-heated oven<\/strong> at the maximum temperature with the grill\/broiler<\/strong> on.<\/p>\n

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Lemon meringue tart<\/h2>\n
\n \n \"\"Print recipe<\/a>\n