John Myers
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Lemon Meringue Tart
The perfect lemon meringue tart recipe with a picture and simple step-by-step instructions.
dough
- 200 g Flour
- 100 g Butter
- 1 Pck. Vanilla sugar
- Salt
- 2 tbsp Sugar
- 90 ml Water
- 1 glass Lemon Curd my KB – see link below
meringue
- 3 Protein
- 140 g Sugar
- Mix the flour and butter until crumbly. Then add the vanilla sugar, sugar and water and knead into a smooth dough. (The consistency of the dough is a little stickier than normal shortcrust pastry.) Chill the dough for approx. 45 minutes.
- Preheat the oven to 180 °.
- Divide the dough into four equal portions and press firmly into prepared tartar molds. Prick the bottom several times with a fork. Bake in the oven at 180 ° for about 20 minutes until the dough turns a light brownish color. Take out and let cool slightly. Do not leave the oven open, but adjust it to 100 °.
- 4th Filling: Lemon Curd … the filling consists of 3 lemons, 3 eggs, 150g sugar, 80g butter and 1 tbsp corn starch. Spread about 2 tablespoons of lemon curd on each tart.
- Beat three egg whites with 140g sugar for about 5 minutes until stiff. Pour the meringue into a piping bag and spray onto the tarts. Put the tarts back in the oven and bake at 100 ° until golden brown (approx. 20-30min). If the desired degree of browning has not yet been achieved after this time, switch on the grill and stand still, then it is guaranteed to work.
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