Recipe for lemon meringue pie
YUUUUM!! I just made this French lemon tart ??
And wow, it tastes amazing!! ??
Who would you spoil with such a delicious, crisp, and fresh tart?! ??
Ps: check out the slice:
Of course, I’ll share the recipe so you can make it at home! Delicious, right?! ??
Lemon Meringue Pie / French Lemon Tart ???
Ingredients
Shortcrust Pastry
- 125 gram Butter
- 225 gram Flour
- 50 gram Powdered Sugar
- 1 pinch Salt
- 1 pcs. Egg small
Lemon Cream
- 150 gram Sugar
- 250 gram Whipping Cream
- 2 pcs. Egg
- 2 pcs. Egg Yolk
- 0.5 pcs. Vanilla Pod
- 75 gram Lemon Juice
- 4.5 gram Cornstarch
Italian meringue
- 80 gram Water
- 250 gram Sugar
- 110 gram egg white
Instructions
Pastry
- Mix flour, powdered sugar, and salt. Crumble the butter into the flour. Quickly gather the dough with the egg and chill for 30-45 minutes! Roll out the dough on a floured surface and press into a tart form 22-24! Bake/blind bake the tart for 12 minutes at 200 degrees Celsius (392 degrees Fahrenheit), remove the filling, and bake for an additional 5 minutes at 200 degrees Celsius (392 degrees Fahrenheit).
Lemon cream
- Put all the ingredients into a blender and blend for 10-15 seconds.
- Strain the mixture and pour directly into the slightly cooled tart shell.
- Reduce the oven to 175 degrees Celsius (347 degrees Fahrenheit) and bake the tart for about 20-25 minutes until the filling is just set!
- Remove and let cool.
- Boil sugar and water into a syrup and boil up to 115 degrees Celsius (239 degrees Fahrenheit) to a thick syrup.
- Whisk egg whites stiff and add the hot syrup in a thin stream while continuing to whisk.
- Whisk for 5-9 minutes until the meringue is glossy and smooth and slightly cooled.
- Place in a piping bag with a round nozzle, make small dollops on the tart, torch with a blowtorch, and serve! ???
- Enjoy!
