Lemon tart with meringue

From the author

Lemon tart with meringue is such a classic that I had no time, but before cooking the first time. And so I decided to make a tart, improvising on the subject.
For stability Kurd added a bit of gelatin, the consistency was slightly thicker, like cream. As for toppings – strawberry sauce, which was zapustila agar plates in the absence of pectin. ⠀

The recipe is a lot of letters, but they do not scare you. I recommend to cook the tart in 2 days, it is more convenient. The first day I baked the Foundation and prepared the lemon filling, the second with strawberry filling and meringue, then quickly assembled the tart. All, to supply it ready immediately. ⠀

This time I made even 2 types of meringue to choose from – Italian and Swiss. I liked the first one more as it is more stable, air and squirrels exposed⠀heat treatment. But without a thermometer it is difficult to prepare (especially if for the first time).

To form 23 cm
For the test
Wheat flour
Cold butter
Powdered sugar
1 piece
For the lemon filling
Lemon juice
130g (about 3 lemons)
160g (approximately 3 eggs)
Sheet gelatin
White chocolate (optional)
For the strawberry toppings
Strawberries (fresh or frozen)
Lemon juice
2 tbsp
Vanilla extract (optional)
1,5-2 tsp.
For the Italian meringue
3 eggs


How to prepare the Foundation for tart dough.

1. In a large bowl, add cold butter (cut into cubes), sugar and flour. Quickly RUB your fingers to a state of fine crumbs.

2. Add the egg and fast movements knead a smooth dough. Wrap plastic wrap and leave in refrigerator for at least 1 hour (can be overnight).

3. Roll out the dough thickness of 3-5mm between two sheets of parchment paper.

4. Spoon the batter into the form for tarte, the bottom prick with fork and put in the freezer for 10 minutes.

5. After the time remove the basis for the tart, cover it with parchment paper, and pour a load – beans/buckwheat/rice.

6. Bake in the oven at 170 degrees for about 15-20 minutes. Then remove the beans and paper. Continue to bake without a load for another 10 minutes. A complete basis for Tarta remove from the oven and cool completely.

Now you need to prepare the lemon filling (lemon curd).

7. Sheet gelatin soak in cold water (if using powder, dissolve it in water in the ratio 1:6)

8. In a saucepan with a thick bottom, pour in the lemon juice, add eggs and sugar. Place on low heat and, stirring constantly, bring the mixture until thick. But it should not boil. Approximate temperature should be 82С, you will see how in the process of cooking it will start to thicken.

9. Remove from heat and cool slightly lemon Kurd. Pass it through a sieve and add the soaked leaf (or powder) gelatin. Stir to dissolve the latter. Enter butter, cut into cubes. Mix to combine. Then add the white chocolate (pre-heat it with short pulses in the microwave) and mix. Close the tape in contact and put in the refrigerator (if you plan to assemble the tart the next day).

How to make a strawberry filling for the tart.

10. Rinse the strawberries and cut into pieces. If using frozen pre-defrost and drain excess liquid.

11. In a saucepan fold the strawberries, sugar, lemon juice, vanilla extract. Put the saucepan on the stove and bring to a boil. Continue to cook 15-20 minutes, stirring occasionally, until the sauce thickens.

12. Add agar-agar (pre-dissolve in a minimum amount of cold water). Mix. Cook for another few minutes, then remove from heat. Punch a blender until smooth. In the process of cooling the filling will thicken even more.

How to make Italian meringue to cover the tart.

13. In a saucepan pour the sugar, pour water and put on a slow fire. Boil the syrup, stirring, until the temperature 121С.

14. While the syrup cooks, in the bowl of a mixer, place the whites and beat them until stiff. Continuing to whisk, pour a thin stream around the edge of the Cup prepared hot syrup. Beat for another few minutes until stiff meringue.

Now collect tarts.

15. On a sand base put strawberry filling and flatten it, then the lemon filling. On top decorate with meringue. Using tablespoon, shape it, making the curls. Brown the meringue either by a gas burner or in the oven (to put tar under the hot grill until it will turn brown)

The result

Lemon tart with meringue

Lemon tart with meringue

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