Lemon Tart with Meringue Topping

This refreshing lemon tart will completely delight you. The crust is flaky, the lemon cream is rich and refreshing, and the meringue topping is sweet and so light that it will melt in your mouth. This is a dessert you simply must try!

Details

  • Preparation Time: 90 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Cream

  • 150 g Sugar, white

  • 2 spoons Koruzni škrob

  • pieces Lemon zest, fresh

  • 125 ml Juice, lemon

  • 1 piece Orange, fresh

  • 85 g Butter, unsalted

  • 3 pieces Egg, egg yolk, fresh

  • 1 piece Egg, fresh

Dough

  • 175 g Wheat flour, white, multi-purpose

  • 1 spoon Powdered sugar

  • 100 g Butter, unsalted

  • 1 piece Egg, egg yolk, fresh

  • 1 spoon Water

Egg white cover

  • 4 pieces Egg, egg white, fresh

  • 150 g Sugar, white

  • 2 teaspoons Koruzni škrob

  • pieces Butter, unsalted

Steps

  1. Grease a tart pan (23 cm in diameter) with butter and dust with flour (remove any excess flour). In a bowl, combine the flour and powdered sugar. Add the diced butter to the mixture. Quickly work the fat into the dry ingredients with your fingertips, lifting the mixture to make it airy and crumbly. Add the egg yolk and cold water, and with cold hands, knead into a smooth dough.

  2. Roll out the dough on a floured surface to 0.5 cm thickness and carefully transfer it to the tart pan. Gently press it into the bottom and sides of the pan with your fingers, then use a rolling pin to firmly press over the edges of the pan to trim off excess dough and create a neat edge. Prick the bottom of the dough in several places with a fork, then cover it with plastic wrap and refrigerate for 30 minutes to chill well.

  3. Preheat the oven to 200°C. Remove the tart pan with the dough from the refrigerator and remove the plastic wrap. Place a piece of parchment paper (or aluminum foil) over the dough and spread dry beans (or baking beads) on top. Bake the pan in the preheated oven for 15 minutes, then remove it from the oven, take out the beans and paper, and bake for another 5 to 8 minutes. When the dough turns a nice golden brown, remove the pan from the oven and reduce the temperature to 180°C.

  4. While the dough is baking, prepare the filling. In a saucepan, mix the sugar, grated lemon zest, and cornstarch. Strain the lemon juice into the saucepan. Cut the orange in half and squeeze the juice from both halves into a measuring cup. Add enough water to make exactly 200 ml of liquid. Strain the orange juice and water mixture into the saucepan. Mix the ingredients well, place the saucepan on the stove, and slowly heat the mixture while stirring constantly. Once all the sugar has dissolved and the liquid comes to a boil, remove the saucepan from the heat and add the butter. Stir until the butter is completely melted.

  5. In a bowl, whisk the egg yolks and whole egg well with a hand whisk. Pour the mixture into the saucepan and return it to the stove. Cook over medium heat, stirring constantly, until a smooth and thick cream forms (about 10 minutes). Remove the saucepan from the heat and let the cream cool slightly.

  6. While the cream is cooling, prepare the meringue. In a large bowl, beat the egg whites with an electric mixer until soft peaks form. Continue beating and slowly add the sugar, one spoonful at a time. Once all the sugar is added, add the cornstarch and beat for another 2 to 3 minutes until the meringue is firm and glossy.

  7. Take the tart pan with the partially baked crust and pour the warm lemon cream into it. Spoon dollops of meringue around the edges and gently spread them with the back of the spoon. Finally, add dollops of meringue to the center of the tart and gently spread them to create a beautiful meringue topping. Bake the tart in the preheated oven for 18 to 20 minutes, or until the meringue is lightly golden brown.

  8. Let the baked tart cool in the pan for about 30 minutes, then transfer it to a wire rack and cool for another 1 to 2 hours before serving. Slice the cooled tart into pieces of your desired size, place them on plates, and serve.

Nutrition Information (Per 100g)

  • Calories: 334.75 kcal
  • Fat: 15.66 g
    • Saturated Fat: 9.2 g
  • Carbohydrates: 42.71 g
    • Sugars: 28.78 g
  • Protein: 4.28 g
  • Fiber: 0.46 g

Advice

It is important to use organic lemons, as their peel is not treated with harmful chemicals. The lemon tart is best on the day it is made.