Do you love lemons as much as we do? Then we recommend our fresh lemon tart. Sweet and sour in heavenly harmony, it goes wonderfully with the sunny seasons.
Ingredients for the dough
- 250 g flour
- 1 No.
- 1 egg yolk
- 125 Butter (cold)
- 40g sugar
- 1 pack of vanilla sugar
- 1 pinch of salt
Ingredients for the cream
- 3 Eggs
- 2 egg yolks
- 250ml freshly squeezed lemon juice
- Zest of an untreated lemon
- 2 tbsp cornstarch
- 100g powdered sugar
Ingredients for the meringue
- 3 egg whites
- 1 pinch of salt
- 1 tsp lemon juice
- 120g powdered sugar
Preparation
Put all the ingredients for the dough in a mixing bowl and mix with the dough hook. Knead with your hands and put in the fridge for a few minutes. Preheat the oven to 180° circulating air.
Grease a tart pan with butter and dust with flour. Take the dough out of the fridge, roll it out evenly and place it in the baking pan. Press down the edges.
Place a piece of parchment paper on top of the dough and weigh it down with dried legumes for blind baking. Bake for 15 minutes, then let cool slightly. Remove parchment paper and legumes.
Put the lemon juice with lemon zest, icing sugar and cornflour in a saucepan and heat slowly. Whisk together the eggs and egg yolk and stir in. Heat gently, stirring constantly, until thick. The cream must never boil!
Put the lemon cream on the pastry base and smooth it out. Bake at 140 degrees for 15 minutes and then allow to cool slightly.
For the meringue, beat egg whites with salt and lemon juice. After a short while, sprinkle in the icing sugar and beat until the mass is firm. Using a spatula or piping bag, spread the meringue over the tart.
Bake for another 15 minutes at 140 degrees. If you have a flambé machine, you can lightly brown the meringue tips afterwards.
Mahlzeit, Enjoy your meal & Bom apetite!