Tart with Lemon Curd and Meringue

Ingredients

• 200 g Wheat flour (For the dough)
• 90 g Butter (For the dough)
• Salt (A pinch, for the dough)
• 1 Egg (For the dough)
• 3 tbsp Cold water (For the dough)
• 2 Lemons (Use the juice and zest)
• 5 Egg yolks (For the lemon curd)
• 100 g Sugar (For the lemon curd)
• Salt (A pinch, for the curd)
• Vanillin (On the tip of a knife)
• 1.5 tbsp Cornstarch (For the lemon curd)
• 90 g Butter (Add to the finished curd)
• 5 Egg whites (For the meringue)
• 150 g Sugar (For the meringue)
• Salt (A pinch, for the meringue)
• Citric acid (A pinch)

Steps

1. 1

   For the dough, combine the flour, salt, and butter. Rub the mixture together with your hands until crumbly.

2. 2

   Add the egg and cold water, and knead into a dough.

3. 3

   Cover the dough and refrigerate for at least 1 hour.

4. 4

   Roll out the chilled dough, place it in the tart pan, and form the sides. Prick the base with a fork.

5. 5

   Cover the dough with parchment paper and place weights on top; the author uses beans.

6. 6

   Bake the crust in an oven preheated to 180°C using conventional top-and-bottom heat, without convection, for approximately 15 minutes.

7. 7

   Remove the parchment and weights, and continue baking the crust until golden brown.

8. 8

   For the curd, combine the lemon juice and zest, egg yolks, sugar, salt, vanillin, and cornstarch in a saucepan over low heat.

9. 9

   Cook the mixture, stirring constantly, until thickened.

10. 10

    Add the butter and stir until melted.

11. 11

    Cover the curd with plastic wrap directly on the surface and leave it to cool completely.

12. 12

    For the meringue, combine the egg whites, sugar, salt, and citric acid in a heatproof bowl over a bain-marie and stir.

13. 13

    As soon as the sugar dissolves, remove the bowl from the bain-marie and whip the egg whites to stiff peaks.

14. 14

    Spread the lemon curd over the shortcrust base.

15. 15

    Decorate the tart with the meringue using a piping bag; if you do not have one, spoon the meringue on with a teaspoon.

16. 16

    Place the tart in an oven preheated to 180°C for 10 minutes.

17. 17

    Be sure to let the finished tart cool before serving.

Notes

The temperature and time for the second stage of baking the crust are not specified: bake until golden brown. The cooling time for the finished tart is also not specified; serve only after it has cooled completely.

Nutrition per serving

• dessert
• tart
• baking
• lemon curd
• meringue
• French cuisine
• shortcrust pastry