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Dessert tart with lemon and meringue

Dessert tart with lemon and meringue

Sift the flour and add the other ingredients and knead until you get a homogeneous dough, which you spread and then transfer it to a baking sheet greased with butter and cut the excess dough. Prick the dough with a fork, cover it with baking paper and place beans on top. Put the tray in the preheated oven at 200 degrees C for 25 minutes.

Meanwhile, for the cream, mix the egg yolks with the ground sugar and gradually add the squeezed juice from a lemon, a pinch of salt, water and butter and put them on low heat and stir constantly with the whisk. Mix the starch with a few tablespoons of the liquid composition and add it over the rest of the composition and mix until it becomes a thick cream. Cover the cream with cling film and let it cool completely.

Mix the egg whites with the salt. When the foam starts to form, add the sugar in 3 batches, and at the end add the lemon juice and mix.

Pour the lemon cream over the dough, and put the meringue on top. I used a pos with a star-shaped dui. Put the tart in the preheated oven at 170 degrees C for 15 minutes. Let it cool completely and then serve.

Lemon tart and meringue crust

Recipe ingredient: 8 eggs, 3 pieces of lemon, a pinch of salt, 200 g butter, 350 g sugar and 200 g flour.

leaf is prepared from: 110 g butter at room temperature, 200 g white flour, 1 egg, 50 g sugar and 1 pinch of salt.

Method of preparation: take the butter, cut it into pieces and leave it to soften at room temperature. After it has softened, put it in a bowl, you can also mix the bowl and beat it until it becomes frothy. Add the sugar and mix everything until it becomes a cream. The egg is taken and beaten separately and after that it is gradually added to the butter cream. the flour is mixed with a pinch of salt and put all in the composition. Mix gently until the flour enters the mixture and the cream becomes thick so that it can be gathered. Thus the dough is ready. Flatten by hand and wrap in plastic wrap and refrigerate until hardened, about 20-30 minutes. While the dough is cold you can prepare a tart pan with a diameter of 20-25 cm. After the dough has hardened, take it and roll it on the table lined with flour and the rolling pin and roll it. Roll so as to obtain a circle 5 cm larger than the tray and not thinner than 3 mm. The dough, slightly wrapped on a rolling pin, is taken and lightly placed in the tray. Glue to the walls and edges of the tray with a piece of dough. Cut the dough in excess. Bake the dough blindly for 20-25 minutes in the preheated oven at 200 degrees until it becomes slightly crispy and golden.

Cream 150 g of sugar, 100 ml of fresh lemon juice, grated peel of three lemons and 4 tablespoons of butter at room temperature are made from three eggs. Beat the eggs, sugar and lemon juice well in a bain-marie until well incorporated. Continue the bain-marie process for another 5-7 minutes until it becomes a thin cream, like sour cream. Strain through a thick sieve to avoid lumps. Cut the butter into cubes and add. Add the grated peel of 3 lemons. Be careful not to put all the ingredients at once because there is a risk of cutting the cream. After the cream is ready, take it and pour it into the tray with the baked dough and put it back in the oven after the temperature has dropped to 180 degrees. Bake for 10 minutes until the cream hardens a little on the surface, but remains watery inside.

We start to prepare the meringue. marshmallow prepare from 150 g of sugar, 4 egg whites and 1 teaspoon of lemon juice. While the tart is in the oven, the meringue can be prepared. Beat the egg whites until they become a hard foam. Add the lemon juice and continue mixing. Add the sugar and mix until the egg whites rise in waves. The cream is left to harden. After the cream has hardened, remove the tart from the oven and put the meringue with a spoon. Put the meringue lumps over the tart starting with the edges and continue in a spiral until the middle of the tart. After the tart is decorated, take it and put it back in the hot oven and let it bake for another 10-15 minutes. Leave until the meringue is lightly browned. Leave to cool and serve. The tart can be served with a glass of white wine. Good appetite!

It is a recipe that can be made any day, but especially in autumn. This tart will make you smell the whole house and right from the entrance you will feel the aroma and you will want to eat.

Lemon and meringue tart

Mix flour, salt, butter, sugar, eggs and milk in a dough that does not stick to your hand. Leave to cool for a few minutes, then spread on a paper-lined tray. Prick with a fork and bake at 180 ° C. In order not to swell the tart shape, you can put dry beans over the dough. I didn't. When it is baked, take it out of the oven and leave it to cool.

Meanwhile, prepare the cream. The juice from 4 lemons and the peel from 1 lemon are put on the fire together with the sugar and the starch to heat a little. Beat eggs and pour over the mixture with lemon, chewing continuously until the cream thickens. Be careful because the cream can burn very quickly. Pour the cream over the tart.

If you don't want to put the meringue recipe, you can stop here.

Beat the egg for the meringue together with the salt and sugar, the meringue cream should not be as thick as normal meringues. Spread over the tart and bake at 100A C until it hardens

25 min. Remove the tart from the oven and with a spoon crack the meringue from place to place. Allow to cool.


Hello dear lusts. Today I prepared FRENCH LEMON TART WITH BEZEA (Tarte Au Citron Meringue). If you have not tasted or prepared this tart, I urge you to make it. It has a fine, sweet-sour taste with a crunchy and crumbly dough. It is an extraordinary recipe that can be prepared both in winter and in summer. I wish you a still delicious day and good appetite!


For the crust:

  • 250 gr. - flour
  • 150 gr. - cold butter
  • 100 gr. - powdered sugar
  • 1 small, medium-sized egg
  • 1/3 teaspoon - salt

For the filling:

  • 300 ml. - hot water
  • 150 ml. - lemon juice (about 3-4 lemons)
  • 60 gr. & # 8211 unt
  • Grated peel of a lemon
  • 80 gr. - corn starch
  • 200 gr. - sugar
  • 4 yolks
  • 1 teaspoon - vanilla essence

For meringue:

Method of preparation:

1. Put flour, butter, a pinch of salt, powdered sugar in a bowl of a food processor and mix for a minute. Then remove the lid, break an egg and continue mixing until the dough binds. Turn it over on the table and form a ball. Powder the table and the dough with flour and spread it with the whisk until you reach the size of the tray in which you are going to bake it, for me it is 27 cm.
2. Arrange the dough in the tray with a removable bottom and put it in the fridge for 25 minutes or in the freezer for 10 minutes.
3. Meanwhile, squeeze the lemon juice.
4. Pour into a saucepan hot water, lemon juice, add sugar, cornstarch, grated peel of a lemon and mix. Light the medium flame and stir continuously until the mixture thickens and becomes glossy. Take the pan off the heat and divide the egg whites into yolks. Gradually add the egg yolks to the mixture prepared earlier, mixing vigorously. Turn the pan over and stir for another minute.
5. Take the pan off the heat, pour the vanilla essence, add the butter and mix until it melts completely. Put the filling in a bowl, cover with cling film so that it does not peel on top and leave to cool completely.
6. Remove the dough from the fridge, push it with a fork both at the base and on the edges. Place a piece of aluminum foil or baking sheet over the dough so that it covers the whole dough. Then sprinkle dried peas, beans or rice on top (these will prevent the base of the dough from growing and the edges from shrinking during baking). Put the dough in the preheated oven at 190 degrees C for 10 minutes, then take it out of the oven and remove the aluminum foil together with the peas. Put the dough back in the oven and bake for about 5-6 minutes. Remove from the oven and allow to cool completely.
7. Meanwhile, prepare the meringue: put the egg whites in a bowl at room temperature and a pinch of salt, start mixing with the mixer. When the egg whites turn white and fluffy, add the sugar gradually until you get a dense texture.
8. Fill the tart with the well-chilled lemon cream and spread it evenly over the entire surface of the tart. Then cover the cream with meringue, you can give it any shape you want.
9. Place the tart in the preheated oven at 190 degrees C on top for 5-7 minutes, or until the meringue turns a golden-brown color.
10. Remove the tart from the oven and let it cool completely. Enjoy it with pleasure. Good appetite!

  • To see if the meringue is perfect, turn the bowl upside down (in case the meringue keeps falling out of the bowl, this means that it is not mixed well, it must remain attached to the bowl).
  • After you take the tart out of the oven and it will cool down a bit, you will notice a little liquid between the filling and the meringue, it is normal not to be scared, this liquid appears after the reaction of the tart put in the oven. Also if you have a burner then use it instead of an oven.

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

Lemon tart with meringue

Preparation: Grease the tart form. The oven preheats.

Electric oven 180 ° C

160 ° C hot air oven

Dough: Mix the flour with the baking powder in a mixing bowl. Add the rest of the ingredients and knead with the mixer (dough kneading paddles), first at low speed, then at high speed, until a homogeneous dough is formed. The dough is spread on a lightly lined countertop with flour in a sheet with a diameter of about 32 cm, which is placed in the form of baking and pricked from place to place with a fork. Place the form in the oven and bake.

Baking time: about 20 minutes

Filling: Mix Gustin starch with 200 ml of water using a whisk. The rest of the water is mixed with lemon juice, sugar and finesse and boiled, then removed from the heat and mixed using the starch with the previously prepared starch suspension. The pudding thus obtained is put back on the fire and boiled for about 1 minute, stirring constantly. Incorporate the butter. Gradually, 4 tablespoons of pudding are incorporated into the yolk mass, then the yolk mass is incorporated into the hot pudding. Pour the pudding over the tart and leave to cool for about 1 hour.

Meringue: Preheat oven. Put the egg whites in a mixing bowl and froth, using the mixer (mixing paddles) at high speed. Gradually add the sugar little by little and beat until a hard foam is formed. Pour the egg foam over the tart and level. Put the form back in the oven.

Electric oven 180 ° C

160 ° C hot air oven

Baking time: about 10 minutes

The tart is left to bake on a kitchen grill to cool.

The tart is tastier if prepared with freshly squeezed lemon juice.

The tart can also be baked in a round baking tray with a diameter of 30 cm.

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    Step by step preparation of tart with lemon cream and meringue

    & # 8211 250 g Petit Beurre biscuits

    & # 8211 125 g butter at room temperature

    leaf: Crush the biscuits and mix with the butter at room temperature. Spread the worktop on the bottom of a removable tray, then press it with a spoon to make it compact.

    Cream: Beat the yolks, then add the condensed milk and lemon juice. Mix until a homogeneous cream is obtained. Pour the cream over the cookie sheet.

    marshmallow: Whisk the egg whites and add the sugar little by little, until it dissolves completely. This composition is placed in a pos with a serrated edge (if you have one, I did not find mine) and is placed over the counter, then covering it with meringue foam.

    The tart thus arranged is placed in the oven at 180 degrees for 35 minutes, until the meringue turns golden. I left it for 15 minutes at 180 degrees and then at 150 degrees for another 25 minutes. I closed the oven and left the tart there for another 15 minutes (so the meringue hardens nicely).

    Simeon II tart is left to cool a little and can be eaten warm or cold.

    The combination is amazing: lemon, meringue and light countertop, all make you dizzy in a pleasant way. It's a bit sweet, otherwise it's an elegant dessert and suitable for summer.

    Lemon and meringue tart

    We heard so much about the famous lemon and meringue tart that we had to try it. Be it between us, it's a wonder: sweet and sour, it can be served warm or cold, depending on your preferences. Here's how to make the best lemon and meringue tart!


    • 200 g flour
    • 100 g cold butter cut into small pieces
    • 1 tablespoon powdered sugar
    • 1 egg yolk
    • a pinch of salt
    • 125 g powdered sugar
    • 100 g butter cut into pieces
    • 2 tablespoons flour or fine corn
    • 3 yolks
    • 1 whole egg
    • 2 lemons (grated peel + juice)
    • juice from 1 small orange

    For meringue:

    • 200 g powdered sugar
    • 4 egg whites at room temperature
    • a drop of lemon juice
    • a pinch of salt

    Method of preparation:

    For the countertop: put all the ingredients in a bowl and knead well until you get a smooth dough. Sprinkle flour on the work surface and spread the dough so that you get a sheet that takes the shape of a tart with a diameter of about 25 cm. After placing the dough in the pan, prick it with a fork from place to place, cover with baking sheet and leave to cool for an hour.
    Preheat the oven to 200 degrees Celsius and bake the dough with the baking sheet on top for about 15 minutes, then remove the paper and leave in the oven for about 5 minutes, until it starts to brown.

    For the cream: while the dough is baking, prepare the cream.
    In a saucepan, mix the flour / cornstarch, sugar and lemon zest. Gradually add the lemon juice, stirring constantly.
    Add water to 200 ml over the orange juice and gradually pour into the pan, stirring. Put the pan on medium heat and stir continuously until the mixture thickens and you get a fine, homogeneous cream without lumps.
    When the cream bubbles, take the pan off the heat and add the butter and stir until it melts. Add the yolks and whole egg and mix well, then put the pan back on medium heat. Stir for a few minutes, then remove the cream from the heat.

    For meringue:beat the egg whites with a drop of lemon juice and a pinch of salt, then add the sugar little by little and beat until it melts.

    Pour the lemon cream over the counter, then add the meringue. Using a spoon, place the meringue on the edges and spread to the center.

    Put the tart in the oven for 15-20 minutes, until it starts to take on color. This lemon and meringue tart can be served warm or cold after refrigerating for a few hours.

    Lemon and meringue tart cake

    I made this cake for the first time last week, which captivated me with the mixture of textures and flavors, starting from a “sandy / crumbly” layer (dough), passing through a fine, velvety and sour cream, to reach the end. sweet, crunchy and slightly caramelized meringue. So far, it's one of the best sweet and sour combinations I've tried.

    For the tart dough (pate briseé), mix the butter and flour in a blender until you get a sandy texture, then add the egg and salt, and if necessary add very cold water. Spread the dough in a tart form, prick it lightly with a fork and put it in the hot oven for 10 minutes (180 degrees), then leave it to cool.

    First mix the yolks, flour, starch and sugar, then slowly pour the milk and mix with a whisk. Leave the mixture on low heat until it thickens, stirring constantly. Then turn off the stove and add the lemon juice and peel. Add the butter and allow to cool, stirring occasionally, to avoid the formation of a lump on the surface of the cream.

    Pour the lemon cream in the shape of a tart, over the dough, and bake everything for another 30 minutes, at 160 degrees.

    Whisk the four egg whites and sugar until you get a meringue. Finally, add the lemon juice. When the tart is ready and has cooled completely, garnish with a posh, then you can caramelize the meringue with a flashlight or leave it as it is. Put the tart in the fridge for a few hours.

    You can flavor the milk with various herbs / spices. In a version with lime juice instead of lemon, I let the hot milk be infused with Japanese basil (red perilla), a very fragrant microplant, because it seemed to me that this aroma is complementary to the lime one. But you can also flavor it with ordinary basil or any other plant you like.

    Lemon and meringue cake

    Mix flour and powdered sugar. Add water and mix, kneading the composition with your hands, until you get a compact dough. Remove the dough from the bowl and spread it on a clean surface until you get a disk five millimeters thick and 23 centimeters in diameter. Cover the dough with foil and put it in the fridge for half an hour. Take a baking tray, put a little oil and cover it in baking paper, place the dough in the pan and bake for about 15 minutes.

    Meanwhile, to make the lemon cream, combine the flour with water, lemon juice and half the sugar in a pot. Turn on medium heat and heat the ingredients, stirring constantly, for four to five minutes, until the mixture thickens well. Take the cream off the heat and add the butter and yolks. Pour it into a bowl, cover it with plastic and put it in the fridge for at least three hours.

    Preheat the oven to 190 degrees. Beat the egg whites with a mixer until hardened. Gradually add the other half of the sugar, one tablespoon at a time. Pour the cream over the cake batter and level it. On top add the egg whites and use the back of a spoon to create small peaks. Put the lemon and meringue cake in the oven for another five minutes, until the meringue turns golden

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