The classic lemon meringue tart. This is one of my favorite recipes. Back when I made this tart, I used a Swiss meringue to decorate, (a meringue made over the double boiler), but now I would most likely use an Italien meringue, so here is a recipe for Italien meringue. If you’re not a fan of meringue, just dust the tart with a bit of confectioner’s sugar before serving. Un délice!

Recipe for lemon meringue tart:

12 ounces shortcrust or sweet shortcrust pastry
grated rind of 2 or 3 lemons
2/3 cup freshly squeezed lemon juice
1/2 cup superfine sugar
4 tbs crème fraîche or heavy cream
4 eggs + 3 yolks

Preheat the oven to 375°F or 190°C. Roll out the pastry thinly and use to line a 9 inch pie pan. Prick the base of the pastry.

Line the pastry shell with foil and fill with baking beans. Bake for about 15 minutes until the edges are set and dry. Remove the foil and beans and continue to cook for 5-7 minutes more until golden.

Place the lemon rind, juice, and sugar in a bowl. Beat until combined and then gradually add the crème fraîche or heavy cream and beat until well blended.

Beat in the eggs, one at a time, then beat in the egg yolks and pour the filling into the pastry shell. Bake for 15 to 20 minutes, until the filling is set. If the pastry begings to brown too much, cover the edges with foil. Let cool.

for the meringue italienne:

125 g egg whites (about 4 egg whites)
250 g sugar
50 g water
some extra sugar

Put the sugar and water into a sugar saucepan, or heavy saucepan. Mix for a second and use a brush dipped in water to brush off any sugar sticking to the inside of the saucepan. Heat over medium heat to 121°C, or 250°F.

While sugar is heating, put the egg whites into an electric mixer. When the sugar has reached about 118°C, or 244°F, start beating. When the whites have doubled in volume and start to look like meringue, add a few spoonfuls of sugar. Then, while mixing at full speed, slowly add your hot sugar syrup. Allow the beaters to turn until the mixture has cooled down a bit. You can turn down the speed after a few minutes. When ready, pipe the meringue onto the tart. (Either with a pastry back, or a plastic bag with a corner cut out.) Using a kitchen torch, or the broiler of the oven, color the meringue until golden brown.


Update June 25, 2009: Another version of the tarte au citron


One comment

  1. Pingback: LEMON MERINGUE TART « the sour plum

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