Tart with lemon cream and meringue

Tart with lemon cream and meringue

Try tart lemon cream meringue recipe for legendary chef Pierre Hermé.
you need to test:

  • Flour — 210 g
  • Butter — 125 g
  • Sugar — 85 g
  • Egg — 1 pc
  • ½ vanilla pod seeds
  • Almond flour — 25 g
  • Salt — a pinch

For the cream:

  • Lemon — 3 pieces (peel and 100 ml of juice)
  • Eggs — 2 pcs
  • Sugar — 135 g
  • Butter — 165 g

For the French meringue:

  • The protein — 3 pieces
  • Powdered sugar — 150 g
  • Sugar — 10 g

Tart lemon cream meringue

How to cook:

First of all, Let us test. Oil room temperature are mixed, add salt, flour, vanilla seeds, almond flour, egg. Knead until smooth, put 2 hours in the refrigerator.

While the dough in the refrigerator, remove the zest from the lemons, squeeze the juice 10 ml. Eggs mixed with sugar and add to it the juice and zest.

Heat the mixture in a water bath or in a saucepan, stirring continuously until its consistency is not very thick sour cream.

Leave to cool to room temperature and cut into cubes of warm oil. Vzbey until uniform. When you’re done, put the cold.

Roll out the dough between 2 layers of paper thin, laid out in the form of 23-25 cm, pinned with a fork and bake at 190 ° C for 15 minutes, cool completely. When the dough has cooled down — laid out on cream tart.

Now meringue. Proteins beat with powdered sugar and sugar otsadit on tart with pastry bag or spoon, baked at 250 ° C 8-10 minutes (or fallen down meringue using confectionery burner). Remember, meringue should grab just the top, rather than propechsya completely. Tart ready.

Tart lemon cream meringue_2

Bon Appetit!

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