Sunday, May 19 2024

Lemon meringue tart is a shortcrust pastry with lemon and meringue in which the tart flavor of lemon marries wonderfully with the sweetness of baked Italian meringue!

A marriage of flavors that explodes in the mouth at the first taste!


At least once in your life you MUST try it, I am sure you will fall in love with it just as I did!

Making it is easier than it looks so I strongly urge you to make it, then serve it!

 

 

 

 

 

SERVINGS:6

INGREDIENTS:

For limoncello custard:

  • 2 cups of milk
  • 1/2 cup of granulated sugar
  • 4 egg yolks
  • 1/4 cup of cornstarch
  • 1 lemon, grated
  • 1/4 cup of Limoncello

For shortbread:

  • 2 cups of all purpose flour
  • 2/3 cup of unsalted butter
  • 1/2 cup of powdered sugar
  • 2 egg yolks
  • 1 lemon, grated
  • 1 tsp vanilla extract (add it with the eggs)

 

For meringue:

  • 6 egg whites
  • 2 cups of granulated sugar

 

METHOD:

Preheat the oven:
Preheat the oven to 350°F (175°C).

Prepare the shortcrust pastry:
In a large bowl, combine the flour, sugar, lemon zest, butter, and vanilla powder. Mix until mixture resembles grated Parmesan cheese.

Add the egg yolks (and vanilla extract, if using). Mix until balls are formed. Form into a ball, cover with plastic wrap and refrigerate for at least 30 minutes.

Prepare the custard:

In a small saucepan over medium heat, heat the milk with the lemon juice.
In a large saucepan, mix the egg yolks with the sugar.

Gradually add the cornstarch while stirring.

Slowly add the hot milk, always stirring.
Place the egg mixture over medium heat and stir until the cream thickens.

Remove from the heat and add the limoncello.

Transfer custard to a medium-sized bowl, cover with plastic wrap (touching the surface directly) and set aside to cool.

Prepare the crust:

Line the bottom of a baking pan with baking paper and butter the bottom and sides.
Press the pastry on the bottom and sides of the baking pan. Fold the sides of the pastry down to create a double layer.

Cover the pastry with baking paper and add baking weights (such as pebbles or chickpeas).

Bake in the preheated oven for 30 minutes.

Remove the weights and baking paper, then bake for another 20 minutes.
Remove from the oven and allow to cool.

Prepare the meringue:
In a large bowl, beat egg whites with an electric mixer until frothy. Gradually add half the sugar and continue to mix. Add the remaining sugar and mix until stiff peaks form.

Transfer the meringue to a pastry bag with a star tip.

Assemble the cake:
Spread the cooled custard over the baked shortcrust crust and smooth with a spatula.
Spread the meringue over the cream, creating small flowers with the pastry bag.
Preheat the oven’s grill setting.
Place the cake on the highest shelf of the oven and brown the meringue.
Remove from oven and allow to cool completely before serving.

 

 

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