Lemon Tart with Meringue

Today, a recipe that is close to my heart, that of:

Lemon Tart with Meringue

Whether you are part of the meringue team or not, it will be the same basis for your preparation. There are different recipes for the lemon base. With this one, I assure you, you will enjoy your lemon cream with a teaspoon!

For an 8-person tart (24cm in diameter), you will need:

Shortcrust pastry: for the recipe, it's HERE

Italian meringue: for the recipe, click HERE

Crémeux lemon: 140g lemon juice, zest, 160g sugar, 200g eggs, 3g gelatin (or agar-agar), 80g butter

Preparing your lemon cream :

1/ Hydrate the gelatin in cold water. Take the zest of the lemons

2/ Break the eggs and whisk them with a fork

3/ Put the zest, the juice and the sugar in the saucepan. If you prefer to replace the gelatin with agar-agar, incorporate it now

4/ when boiling, remove from heat and pour over the eggs, whisking vigorously

5/ Invert into the saucepan, put back on the heat and whisk. when it first boils, remove from the heat. Stir in the butter and gelatin. Whisk for 1 minute then mix for 2-3 minutes

6/ Refrigerate for at least two hours or directly in yourcooked pie shell.

7/Let's go for the decoration and tasting stage 😉

To easily find your recipe, don't hesitate to pin it on your Pinterest.

J’adore découvrir vos réalisations. Ajoutez #amoureusedunetarteaucitron pour que je puisse les voir 😉