Lemon meringue tart

  • Guests 8 people
  • Preparation 120 minutes
  • Cooking 18 minutes
  • Difficulty Medium

Ingredients

For the shortcrust pastry

  1. 150g unsalted PDO Charentes-Poitou Grand Fermage pastry butter
  2. 250g flour
  3. 50 g sugar
  4. 50g icing sugar
  5. 1 egg
  6. Pinch of salt

For the lemon cream

  1. 75g unsalted PDO Charentes-Poitou Grand Fermage pastry butter
  2. 150ml organic lemon juice
  3. zest of 1 organic lemon
  4. 125g sugar
  5. 3 eggs
  6. 1 tbsp. cornflour

Meringue

  1. 2 egg whites
  2. 70g sugar

And don't forget to grade the recipe:

Preparation

For the shortcrust pastry

  1. To make the shortcrust pastry, beat the egg with the sugars and salt.
  2. Add the flour and knead with your fingertips
  3. Cut the softened butter into cubes and add to the dough, then quickly knead again.
  4. Form the dough into a ball. Cover with film and set aside in a cool place for at least an hour.

For the lemon cream

  1. Use this time to make the lemon cream. Zest a lemon,
  2. then bring the lemon juice and zest to the boil in a pot.
  3. Beat the eggs with the sugar and cornflour.
  4. Add in the lemon juice gradually, whisking continuously.
  5. Place the mixture over a medium heat and allow to thick until it forms a cream.
  6. Allow to cool slightly then add in the cubes of softened butter, whisking thoroughly to combine. Set aside.

To make the tart

  1. Roll out the pastry and lay it in a tart pan.
  2. Top with pie weights and cook for 18 minutes at 180°.
  3. Once cooled, fill with the lemon cream and store in the fridge.

For the meringue

  1. To make the meringue, beat the egg whites until they are almost forming stiff peaks, then add in the sugar and beat for a few more seconds.
  2. Pipe the meringue mixture over the top of the tart and place under the grill for 1 minute, or cook with a blowtorch.

And don't forget to grade the recipe:

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