Mediterranean cuisine for every day

Lemon Meringue Tart

4 comments Feb 12th, 2010 | By | Category: Desserts and Sweets, Recipes

I spend several hours a week surfing my colleagues website. I have a whole list of blogs I regularly read and of course I do find plenty of recipes I want to try out, which I often do not manage due to lack of time. Here at Ivy blog I found the “Lemon Meringue Pie” that I finally managed to bake.

Preparation: 20 minutes

Baking time: 50 minutes

Challenging recipe

Ingredients for the tart shell:

  • 200 gram flour
  • 1/2 cup flour
  • 1 tea spoon salt
  • 100 gram butter
  • 1 egg
  • Ingredients for the cream:

  • 1/4 cup corn starch
  • 1 cup sugar
  • 1/4 cup lemon juice
  • 3 egg yolk
  • lemon zest
  • ingredients for the merigue:

  • 3 egg whites
  • 6 Soup spoons sugar

Preparation of the tart shell:

Mix the flour and the salt in a bowl.

The soft butter needs to be blended with the sugar using a mixer. The mixture should get creamy after a few minutes of mixing. Now add the egg while you keep mixing.

Slowly add the flour from the bowl. Mix on slow speed, then knead with your hands until you have a firm dough. Fold the dough into a foil and fridge fro 20 minutes.

Preheat the oven at 180 degrees.

Roll out the dough in a circle so it fits well into the tart pan. Make sure that the edges of the dough are about a finger higher than the center. You will be filling the cream into the tart shell later on. Poke the tart shell with a fork several times, so it has tiny holes.

Bake the tart pan for 20 minutes. Take out of the oven, let it cool down.

Preparing the cream:

Mix the corn starch, the sugar and the lemon juice in a small pot. Add the egg yolk and mix well. Heat up th e pot on the stove and let it simmer for 5 minutes on low heat. Stir throughout.Take off the stove, add the butter and the lemon zest.

Spread the cream over the cooled down tart shell.

Preheat the oven to 200 degrees centigrade.

Beat the egg white on high speed. Add a pinch of salt, then the sugar. beat until the egg white is stiff.

Spread the egg white over the cream and tart shell. This takes patience and caution. Make sure you create an even surface that closes with the tart shell at the edges.

Bake the tart for 20 minutes in the oven. I use a bit of a broil for that in order to give it some colour. Watch over it during the last 10 minutes of the baking process in order not to burn it.

Remove the tart and let it cool down. Chill in the fridge for a couple of hours before serving.

Serve cold!

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4 comments
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  1. I’d love a piece of that lemon pie right now. Yours definitely looks much better than the one I made.

  2. Looks like there is a lot of Lemon pie going around these days! This looks yum.

  3. Love that lemon meringue pie! I just don’t have the patience to make it myself anymore!

  4. Looks great! I love lemon meringue but I have never made the pie or tart myself. I’ll have to give it a try one of these days.

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