Lemon meringue tart

Lemon tart 3
This is my favorite dessert since my childhood, and it still it. I am so proud to know how do do it.

SERVES: serveserveserveserve
PREPARATION: 60 minutes
COOK: 25 minutes + 12 minutes + 20 minutes

What do you need ?
For the short crust pastry:

  • 60 g sugar
  • 100/150 g plain flour
  • 25 g corn flour
  • 60 g butter or light butter
  • 1 egg
  • a pinch of salt
  • 10 ml milk

For the lemon cream:

  • 1 egg
  • 50 g sugar
  • 45 ml lemon juice
  • ½ gelatine sheet or 1 g gelatine
  • 20 g butter

For the meringue:

  • 2 white eggs
  • a pinch of salt
  • 80 g granulated sugar

How to do a Lemon meringue tart?

  • Put the egg whites with a pinch of salt in the fridge during about one hour

How to do a homemade Shortcrust dough?

  • Mix together the egg with sugar and a pinch of salt
  • Add corn flour and plain flour
  • Cut thinly the butter and add it in the preparation
    ! Tip: Knead the pastry with your fingers
  • Add the cold milk
    ! Tip: add the cold milk little by little
  • Knead again the pastry with your fingers
    ! Tip: Add more flour if the texture of the dough doesn’t seem right
  • Wrap it in a plastic film and let it cool in a fridge for one night
  • Preheat the oven at 170°C
  • Spread the pastry
  • Put it in four small pie moulds
  • Prick the pastry with fork
  • Put them in the oven for 15/20 minutes in the oven

How to do the lime cream?

  • In a pan, mix together the egg, the sugar and the lime juice
  • Bring the mixture to a boil
  • Add gelatine
    ! Tip: before adding gelatine, you have to put the gelatine sheet in cold water in order to soften it
  • Add butter in small pieces
  • Mix the mixture in order to prevent clumping
  • Put the mixture in the small pie moulds
  • Put the moulds in the oven at 150°C for 10/12 minutes

How do to the meringue on the top of the lemon pie?

  • Put the oven at 100°C
    ! Be careful: you have to put down the temperature of the oven at 100°C. If you don’t do it, you will burn the meringue
  • Beat egg whites until stiff and add the sugar in it
  • Fill a pastry bag with the preparation
  • Pipe it on the lemon pie
  • Put in the oven for 20 minutes
  • Burn the top of each pie with a blowtorch
  • Let it cool down before serving

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