Lemon meringue tart is a classic dessert, which became popular due to a delightful combination of tastes: the sour lemon curd shades the sweetness of meringue, and if this is not a harmony of taste, what is then?!
Probably, no one will be surprised if I say that a lemon meringue tart is one of my favorite desserts. I say this word for almost all of my recipes, but it really is! I like to share the cooking secrets of meals I liked, because that’s what a blog is for.
I made shortbread dough using the new recipe for me and I hasten to share it with you, because the result was perfect. Many of you have had difficulty preparing a shortbread basis for tart because the dough slides down the walls of the mold during baking and it was necessary to use beans, rice and flour to prevent it. Forget about it! If you follow the guidelines for the preparation in the recipe below, you don’t even have to trim the edge of ready tart after baking!
In the original recipe, almond flour should be used for the dough, but I didn’t have it, so I made it by myself. It isn’t a difficult process, you can see it for yourself.
This time I used lime curd filling for the tart so it had brighter and more fresh taste then lemon tart.
Recipe of the Blueberry Pavlova cake I’ve shared earlier is full of the secrets of a perfect Swiss meringue, so check it again if you have any doubt about it.
- Ingredients (for tart d=18-20 cm)
- 35 g + 110 g All-purposed flour
- 60 g Powdered sugar
- 2 g Salt
- 30 g Almond
- 80 g Butter
- 25 g Eggs
- 60 g Fresh lime juice
- Zest of 2 limes
- 100 g Sugar
- 1 tsp Cornstarch
- 2 Large eggs
- 50 g Butter
- 100 g Egg whites
- 200 g Sugar
- Blanch the almonds and remove the skins from it. Dry in the oven preheated to 120°C for about 10-15 minutes. Cool to room temperature. You should get 20 g of blanched dried almonds. Mix almonds with sugar powder and grind in a food processor until small crumbs.
- In a bowl, combine the almond-sugar mixture, 35 g of sifted flour and salt. Whip the butter with a mixer with a flat beater attachment and mix in the almond-flour mixture. Add lightly beaten eggs at room temperature and whip until smooth. Add the remaining flour and mix at low speed until smooth. Ready dough rolled between two sheets of parchment in a 2 mm thick layer. Place in the refrigerator for at least 2-3 hours.
- Chilled dough leave for 5 minutes at room temperature, then put into a baking mold or ring and spread lightly pressing the dough to the mold surface. Cut off the remainder of the dough with a knife.
- Place the mold in a preheated to 160°C oven and bake for 15-20 minutes until golden. The temperature mode and the exact baking time depend on the power of your oven.
- For keeping the tart base crispy even after filling you can grease it with egg whites and place in the oven for another 2-3 minutes.
- Cool without removing from the mold on the grate.
- In saucepan, whisk together sugar and cornstarch, add egg stir until smooth. Add lime juice and whisk to combine.
- Place the saucepan over medium heat and stirring constantly bring the mixture to thicken. Add the butter and stir until combined. Cover and chill until ready to use.
- Place the egg whites and sugar in the bowl of a stand mixer and set over a saucepan of simmering water (water bath). Whisk until the sugar crystals are dissolved, then immediately put it on your stand mixer and beat with the whip attachment on medium high speed for about 5 minutes until stiff peaks.
- Fill the tart with the lime filling. Then place meringue under the lime curd and spread it evenly with a spoon or pastry bag over the tart.
- You can also burn the meringue with a gas torch for a golden color.
- Refrigerate the tart at least 4 hours before serving.
- If you don’t have a gas torch you can put a tart in the oven preheated to a maximum temperature in the "grill" mode for about 2-3 minutes.
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