Lemon Meringue Tart
Lemon Meringue Tart is a recipe with fresh ingredients from the Tart category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 egg whites
- 90 g powdered sugar
- 2 Eggs
- a pinch of salt
- 40 g Butter
- flour (for the work surface)
Instructions
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1.
For the dough, mix flour with sugar and salt. Sprinkle small pieces of butter over it and rub everything together until a sandy consistency forms. Add about 50 ml water and knead into a smooth dough. Shape into a ball, wrap in plastic film, and chill for about an hour.
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2.
Meanwhile, wash lemons hot, dry them, and grate the zest on the fine side of a kitchen grater. Squeeze the lemons and mix the juice with zest, sugar, eggs, salt, and butter in a bowl. Heat over a double boiler while constantly stirring until the mixture thickens; do not boil!
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3.
Preheat the oven to 180 °C (top and bottom heat). Butter a tart tin. Roll out the shortcrust dough on a floured surface and line the tin with it. Prick several times with a fork, cover with parchment paper, and weigh down with baking beans. Bake in the preheated oven for about 20–25 minutes. Remove from the oven and let cool slightly. Take off the beans and parchment. Spread the filling over the tart and chill in the refrigerator for about 2 hours.
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4.
Preheat the oven to grill mode. Whisk the egg whites with powdered sugar until stiff peaks form, then spread them over the tart. Bake in the preheated oven for 5–6 minutes until the meringue is lightly browned.
