It is incredible ... I am crazy about lemon tarts... it is a lovely combination of sour, sweet and crunchy crust. If I have it daily, I could eat this tart every day :)
Ingredients:
Shortcrust pastry:
- 250g all purpose flour
- 125g butter (melted)
- 2 yolks
- 40g sugar
- 50ml water
- a pinch of salt
Lemon filling:
- the juice of 4 lemons
- 100g sugar
- 3 eggs
- 1 tablespoon corn starch
Meringue:
- 2 egg whites
- 100g sugar
- 1 tablespoon corn starch
- a pinch of salt
Directions:
- First make the shortcrust pastry. You can also do this in advance, Mix all ingredients off the shortcrust pastry with a mixer until becomes a dough.
- Put the dough covered for minimum 15 minutes in the fridge.
- Stretch the dough and lay it on the bottom of a 26cm tart pan.
- Put over the pastry some ceramic baking beans or simply dried beans. Bake the shortcrust pastry in the preheated oven at 150ºC for 30 minutes. It should not be cooked completely.
- Remove the beans after cooking and let the crust cool.
- Then make the lemon filling. Put the sugar and the corn starch in a pan and mix it.
- Add the lemon juice and mix it.
- Heat the pan and mix.
- Add the eggs one by one my mixing quickly.
- Put the lemon filling over the crust.
- Then make the meringue. Beat the white eggs with a mixer until it looks like a foam.
- Add sugar, corn starch and salt. Continue to mix until the meringue becomes a white shiny cream.
- Lay it over the lemon curd. Decorate it as you like. I have used a tool for cakes to make the lines.
- Bake the tart for 30 minutes at 150ºC.
- Optionally, you can use a flame to increase the contrast of the decorations of the meringue.
Recipe inspired from Marmiton les meilleures recettes de pâtisserie et desserts de Marmiton, page 32.
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