The meringue tart with lemon curd is a very tasty dessert. I am very satisfied with the result. Because it is a tart with a delicate flavor and soft consistency. This is thanks to the meringue and the lemon curd which gives it that sweet and sour touch making it not excessively sweet. The recipe involves some preparation steps, but I assure you it is very simple to make and the final result is rewarding.😉
Remember, to make the lemon curd we use untreated lemons with edible peel, I recommend those with the COOP brand which are also very juicy.
Here’s the recipe! Let’s discover it together and I look forward to seeing you on my Facebook page, my Instagram profile, and my YouTube channel with my videos for a greeting and a comment
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 512.03 (Kcal)
- Carbohydrates 79.24 (g) of which sugars 52.10 (g)
- Proteins 8.44 (g)
- Fat 19.94 (g) of which saturated 12.34 (g)of which unsaturated 7.64 (g)
- Fibers 1.27 (g)
- Sodium 99.62 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Meringue Tart with Lemon Curd
- 2 1/2 cups All-purpose Flour
- 1/2 cup Sugar
- 9 tbsps Butter
- 1 Egg Yolk
- 1 Egg
- Lemon Zest (grated)
- 1 pinch Salt
- 1 cup Sugar
- 3 1/2 oz Egg Whites
- 5 drops Lemon Juice
- 2 Lemon Zests
- 1/2 cup Sugar
- 3 tbsps Butter
- 2 Eggs
- 1 tbsp Cornstarch
Tools
- 9-inch tart pan
Preparation
For the recipe click 👩🍳
In the stand mixer with the paddle attachment or in a bowl, mix the butter with the sugar, without whipping it.
Then add the egg and yolk, the pinch of salt, and the grated lemon zest and continue to mix to combine all the ingredients.
Finally, add the flour all at once and mix quickly. This is to avoid overheating the shortcrust pastry.
The shortcrust pastry is ready and should not be sticky!
Then form a nice dough ball, wrap it in plastic wrap, and store it in the fridge because it needs to rest for at least two hours.
This rest is essential to make the shortcrust pastry elastic and more aromatic.
In a bowl, place the egg whites with the lemon drops and with electric beaters start to whip them. Gradually add the sugar until the mixture reaches a “stiff peak” consistency.
Whipping to stiff peaks means making the mixture so firm that it doesn’t fall and remains firm even when the bowl is turned upside down.
Take the shortcrust pastry from the fridge and place it on a lightly floured work surface. Roll it out with a rolling pin to a thickness of about 1/2 inch.
Then roll it onto the rolling pin and unroll it over the buttered and floured or parchment-lined 9-inch tart pan.
With your hands, adhere it well to the edges and remove the excess shortcrust pastry by rolling the rolling pin over the edges of the pan.
Then prick it with a fork to prevent it from puffing up during baking and proceed with blind baking.
For blind baking, cover the shortcrust pastry with parchment paper, place beans or ceramic spheres on top, and bake in a static oven at 350°F (180°C) for about 20 minutes.
Once baked, let it cool completely.
Then add the lemon curd and let it rest in the fridge for a couple of hours to thicken the lemon curd well.
Finally, fill a piping bag with a star nozzle with the meringue and decorate the surface of the tart creating tufts that you can then brown with a torch. Alternatively, you can place the tart in the preheated oven under the grill for a few minutes.
The tart is ready, put it in the fridge an hour before serving.😋
Storage of Meringue Tart with Lemon Curd
The meringue tart with lemon curd can be stored for 2-3 days in the refrigerator, but it is so good that it will finish quickly, as always happens at my house.🤣🤣🤣
You can also prepare the shortcrust pastry a few days in advance and store it in the fridge. Also, I recommend placing the tart in the fridge for a couple of hours before baking it. This step is important because during baking it will perfectly retain its shape!
Finally, if you liked the recipe, then also try the lemon curd cheesecake, fresh and summery, or my recipe for ricotta and chocolate chip tart or the French meringues
