Creamy lemon tart with meringue

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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! :)

Ingredients for Creamy lemon tart with meringue

Step by step instruction of cooking Creamy lemon tart with meringue

Шаг 1

To softened butter add sugar. Beat with a mixer.

Шаг 2

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.

Шаг 3

Then knead the dough with your hands.

Шаг 4

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.

Шаг 5

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.

Шаг 6

Add the cream, sift the flour and beat well with a whisk.

Шаг 7

Pour the prepared filling into the prepared base and bake it in the oven at a temperature of 180 gr. 30 min.

Шаг 8

Next, whisk the egg whites with a mixer in a dry container. Add lemon juice and powdered sugar.

Шаг 9

Whisk until stable peaks.

Шаг 10

Distribute beaten egg white over top of the filling.

Шаг 11

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.