Difficulty: Easy
Preparation time: 40 mins
Cooking: 45 mins
Ingredients (for 8 people):
For the shortcrust pastry:
- 250g flour
- 125g butter
- 70g sugar
- 2 egg yolks
- 5ml water
- 1 pinch of salt
For the lemon cream
- 2 lemons (preferably untreated) and their zest
- 180g sugar
- 2 eggs + 2 yolks
- 20ml crème fraiche
- 1 pinch of salt
For the meringue
- 4 egg whites
- 150g icing sugar
Utensils
- a pie dish
- a pipping bag
- dried beans
- a whisk
Preparation and cooking:
Preparation of the pastry:
preheat the oven to 180°C.
- Whisk the yolks and sugar with a little water (and set the whites aside in a bowl).
- Mix the flour and the butter that cut into small pieces to obtain a sandy texture.
- Pour the liquid mixture into the centre, then form a ball with your palms and fold it once or twice.
- Roll out the pastry directly onto greaseproof paper and line the pie dish with the pastry, pricked with a fork.
- Cover it with baking parchment and dry beans. Bake for 10 minutes.
Preparation of the cream:
- In a bowl, mix 2 whole eggs and 2 yolks with lemon zest (set the whites aside), the crème fraîche and the sugar.
- Then add the juice of the 2 lemons and their finely grated zest.
- Take the pastry out from the oven and remove the beans. Add the mixture.
- Bake it for 30 minutes.
Preparation of the meringue
Meanwhile prepare the meringue
- In a bowl, add the 4 egg whites and a pinch of salt. Beat until stiff.
- When they are firm, slowly add the icing sugar while continuing to beat.
For more details, click here to discover our special meringue recipe
- When the tart is cooked, spread the meringue over the lemon cream with a piping bag. Bake for another 10 minutes so that the meringue is slightly golden.
- Leave the tart in the turned off oven for 40 minutes for a crunchy meringue.
Bon appétit!
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