Lemon Meringue Tart

Name: Lemon Meringue Tart
Total time: 120 min
Yield: 8
Ingredients: 250 g plain flour (Type 405); 125 g cold butter, diced; 80 g sugar; 1 Stück egg (size M); 1 Prise salt; 3 Stück eggs (size M); 2 Stück egg yolk; 150 g sugar; 150 ml freshly squeezed lemon juice; 2 Stück organic lemons, grated zest; 100 g butter; 20 g cornstarch; 4 Stück egg white; 200 g sugar; 500 g baking beans for blind baking

A crisp shortcrust tart with a creamy lemon filling and airy meringue. The sourness of the lemon pairs perfectly with the sweetness of the meringue.

By yumbelo-Küche · 8 servings · 120 minutes

Ingredients

250 g plain flour (Type 405)
125 g cold butter, diced
80 g sugar
1 Stück egg (size M)
1 Prise salt
3 Stück eggs (size M)
2 Stück egg yolk
150 g sugar
150 ml freshly squeezed lemon juice
2 Stück organic lemons, grated zest
100 g butter
20 g cornstarch
4 Stück egg white
200 g sugar
500 g baking beans for blind baking

Method

Rapidly knead the flour, cold butter, sugar, egg and salt into a smooth shortcrust dough, shape it into a ball and chill it wrapped in cling film for at least 30 minutes.
Preheat the oven to 180 °C conventional heat (top and bottom). Roll the dough out to about 28 cm and place it in a 26 cm diameter tart tin, press the edge down and cut off the overhanging dough.
Prick the base several times with a fork, line it with baking paper, weigh it down with baking beans and blind bake for about 20 minutes. Remove the paper and beans and bake the base for another 5 minutes until golden yellow. Let it cool.
For the filling, whisk the eggs, egg yolk, 150 g sugar, lemon juice and lemon zest together in a saucepan. Stir in the cornstarch.
Heat the mixture over medium heat for about 5 minutes, stirring constantly, until it thickens to a creamy consistency and is just about to boil. Remove from the heat and stir in the cold butter in pieces until everything is glossy.
Spread the warm lemon cream evenly over the cooled tart base and let it set for about 15 minutes.
Beat the egg whites with a pinch of salt until stiff. Gradually sprinkle in 200 g sugar and keep beating until you have a glossy, firm meringue.
Spoon or pipe the meringue onto the cream and shape it into small peaks. Bake the tart at 200 °C top heat for 5 to 8 minutes until golden brown.
Let the tart cool completely and cut it into 8 pieces. For cleaner slices, dip a knife into hot water.