Buttery Lemon Tart With Crispy Meringue

Buttery Lemon Tart With Crispy Meringue - Plattershare - Recipes, food stories and food lovers
Lemon tart has balanced sweet and tangy flavour .Dish is complete in iteself in terms of flavours and textures.
4 from 1 vote
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Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Served As: Desserts
Recipe Cuisine Type: French
Recipe Taste: Sour, Sweet
Servings 4

Ingredients
 

  • For Short Crust Pastry. for short crust pastry
  • 1 cup Refined flour
  • 1/2 cup Butter chilled cut in
  • 2 tbsp Powdered Sugar
  • to Cold water or dough required bring dough together
  • Lemon or curd for curd
  • 4 Egg Yolk
  • 3 tbsp Lemon Juice
  • 3 tbsp Butter
  • 4 tbsp Sugar
  • For Meringue for meringue
  • 110 gm Castor Sugar
  • 1/2 tsp Cream of tartar
  • 1 tsp Vanilla Essence
  • 2 egg whites
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Instructions
 

  • For short crust pastry mix flour.and sugar . To this add butter and rub with both hands to get bread crumbs consistency.
  • Next add chilled water ad required to bring dough together.cling wrap and keep in fridge for 30 mins.
  • For lemon curd. In s sauce pan add egg yolk, sugar and lemon juice. Mix well. Now switch on flame and cook on low flame. .
    Buttery Lemon Tart With Crispy Meringue - Plattershare - Recipes, food stories and food lovers
  • Keep stirring while cooking till it thickens and start coating back of spoon .
  • Let it cool.
  • For tart shell . Roll chilled dough and place it on tart mould.Remove excess.
  • Blind bake for 20 mins at 190 degree. Then remove beans and bake for another 5 min .
  • Cool it .Now fill lemon curd in cooked tart shell
  • For meringue . Whisk egg white. When it thickens add sugar spoon by spoon.
  • Whisk till it attain soft peak consistency.
    Buttery Lemon Tart With Crispy Meringue - Plattershare - Recipes, food stories and food lovers
  • Fill in a piping bag . And pipe meringue kisses.
    Buttery Lemon Tart With Crispy Meringue - Plattershare - Recipes, food stories and food lovers
  • Bake at 120 degree for 90 mins s till it is crisp from all sides .
  • Assemble the dessert as shown in pic

Recipe Notes

  • For lemon curd don’t cook egg m8xture on.higj flame 
  • For crispy tart shell don’t overwork dough just bring it together .

Please appreciate the author by voting!

4 from 1 vote
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Rajni Gupta Anand
Rajni Gupta Anand

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