Creamy lemon tart with meringue pastries that will impress you with an interesting taste and texture. Crispy shortbread crust goes perfectly with a delicate creamy lemon filling and airy meringue. Treat yourself to a perfect pastry with a French accent! :)
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To softened butter add sugar. Beat with a mixer.
Then, sift the flour with the salt. Flour it is better not to add because you may need 1-2 tbsp more or less. I first whipped with a mixer, using the spiral nozzle.
Then knead the dough with your hands.
Distribute the dough in a detachable form (diameter 20 cm) lined with parchment paper or foil and greased with vegetable oil form bumpers. In the test to make frequent nakoly with a fork, so that when baking it is not swelled. Send in the oven, preheated to 180 gr., 20 minutes until light blush.
While baked basis, prepare the filling. For this dish mix the egg yolks, egg, sugar and lemon juice. I used lemon juice SICILIA is a great and natural alternative to fresh lemons.
Add the cream, sift the flour and beat well with a whisk.
Pour the prepared filling into the prepared base and bake it in the oven at a temperature of 180 gr. 30 min.
Next, whisk the egg whites with a mixer in a dry container. Add lemon juice and powdered sugar.
Whisk until stable peaks.
Distribute beaten egg white over top of the filling.
Put into the oven in convection mode at a temperature of 180 degrees 3 minutes, what would the meringue flushed. Then reduce the temperature to 130 degrees, we switch the oven on normal mode and leave the tart for 20 minutes so that the meringue a little dry.