American Pancake8 mars 2021
Brioche30 mars 2021
Lemon meringue tart
A delicious lemon tart with a good crisp, the soft meringue and its zingy delicate cream.
- 180 g Lemon Juice
- 180 g egg
- 144 g sugar
- 90 g butter
- 5 g gelatin
- 125 g flour
- 50 g icing sugar
- 50 g egg
- 2 g Vanilla
- 90 g Egg whites
- 18 g sugar to beat with the whites in the mixer
- 162 g sugar for the pan with the water
- 64 g water
Mix the sugar and the lemon juice. Heat the mix until the sugar dissolves in a double boiler. And add the eggs.
Heat the preparation to 83 ° C, stirring constantly with a whisk.
let the cream cool at 35 ° C, and add the butter cut into pieces. Mix in a hand blender. And film to contact to prevent a crust from forming and keep cool until serving.
Mix the butter in the bowl of your food processor using the leaf until it becomes soft
Then add in order: the sifted icing sugar, the salt, Vanilla, the egg, then the sifted flour.
Knead until the dough forms a ball, then do not insist too much because the dough may shrink and be more brittle when cooked.
Let it rest for half an hour in the fridge in a plastic wrap
Then preheat the convection oven to 170 °, line the dough with baking paper and fill with dry beans to prevent the dough from swelling.
Bake 20 minutes then remove the paper and put the pie shell back to bake for about 10 minutes. Leave to cool on a rack.
Bring the water and sugar to a boil and cook until 121 ° C, place the egg whites in your mixer fitted
Start beating the egg whites (medium speed - they must not be too firm), then pour the syrup at 121 ° C without stopping whipping at medium speed until the meringue is cold.
Pour the cooled lemon cream over the pie shell. Smooth with a spatula. You can pipe the meringue on top the way you want. As on the photo alternate with a star and round shaped nozzle.
With a blowtorch, color the meringue and top it with lime zest. Enjoy
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