Lemon Meringue Tart, or as the Americans call it “Lemon meringue pie,” is a dessert that’s as sweet as it gets, right? Let’s go all out. The first time I heard about this dessert, I remember I was little and Grandma Duck (back in 1970, we read the Mickey Mouse comic) made this succulent dessert. The base of shortcrust pastry, filled with lemon cream and topped with lots of meringue… as if it were raining! I, well-known for being a sweet tooth, thought, impossible, such a dessert doesn’t exist, I was wrong, it does exist. I made the lemon meringue tart for my birthday, what a satisfaction, guys. If you want, follow my dessert recipes on blog.giallozafferano.itvaipinacucina you’ll find my lemon meringue tart and also gluten-free recipes!
- Difficulty: Medium
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 8 slices
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
- Energy 536.58 (Kcal)
- Carbohydrates 75.60 (g) of which sugars 49.37 (g)
- Proteins 12.05 (g)
- Fat 22.15 (g) of which saturated 12.61 (g)of which unsaturated 9.31 (g)
- Fibers 0.84 (g)
- Sodium 53.78 (mg)
Indicative values for a portion of 120 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 preparing the lemon meringue tart
- 2 cups all-purpose flour
- 9 tbsp butter
- 7/8 cup sugar
- 2 egg yolks
- 1 teaspoon lemon zest
- 2 egg yolks
- 7/8 cup sugar
- 6 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 shot limoncello
- 4 egg whites
- 3/4 cup sugar
- 1 vial lemon flavoring
Tools for preparing the tart
- Stand Mixer
- Kitchen Scale
- Pastry Wheel
- Baking Pan 8.5 inches
- Parchment Paper
- Electric Whisk
Preparation of the lemon meringue tart
Prepare the shortcrust pastry, here is the recipe, briefly reminding you, combine flour and sugar, add soft butter, grated lemon peel, eggs
Roll out and prick the shortcrust pastry to prevent it from puffing up during baking. Line the baking pan with parchment paper. Bake the shortcrust base for thirty minutes at 356°F.
In the meantime, while the shortcrust base cools down, prepare the custard cream. Proceed as follows: with the electric whisk, beat the egg yolks with the sugar, add the flour and warm milk, seven minutes and the custard cream is ready, remove from the heat and add the limoncello.
Place the lemon custard cream on the shortcrust base.
Obviously, nothing goes to waste, so use the egg whites for the meringue. Place the egg whites in the stand mixer and when they are well whipped, add the sugar little by little and a few drops of lemon flavoring.
The meringue is ready when it appears shiny and compact.
Spread the meringue over the lemon custard cream and use the back of a spoon to make small peaks all over the dessert.
Place the lemon meringue tart under the oven grill at 464°F for five minutes, just long enough to color the meringue a bit.
The lemon meringue tart is ready.
