in France

Lemon Tart

updated

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Ingredients for 1 servings:

  • 2 glasses of lemon curd
  • 200 g flour
  • 100 g butter
  • 1 pinch of salt
  • ½ jar water
  • 2 egg whites
  • 140 g sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Make a shortcrust pastry from flour, butter, salt, and water. Roll out the dough and place it in a greased tart tin. Prick with a fork and bake at 180°C for 10 minutes. If you like, you can also blind bake! Let the base cool! Spread the lemon curd on the cold base. Beat the egg whites with 140g sugar for 5 minutes until stiff peaks form. Spread the meringue as well. Now you can bake the whole thing in the preheated oven at 100 to 120°C for another 20 to 30 minutes (depending on how dark and firm you want the meringue). If you like, you can also caramelize the meringue using a blowtorch. Let it cool a little afterward, and then the tart is ready to enjoy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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