Buttery Lemon Tart With Crispy Meringue
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Lemon tart has balanced sweet and tangy flavour .Dish is complete in iteself in terms of flavours and textures.
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Ingredients
- For short crust pastry.
- 1 cup maida
- 1/2 cup.chilled butter cut in cubes
- 2 tbsp powdered sugar
- Chilled water required to bring dough together
- For lemon.curd
- 4 egg yolk
- 3 tbsp lemon juice
- 3 tbsp butter
- 4 tbsp Sugar
- For meringue
- 110 gm castor sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla essence
- 2 egg white
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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. .
- 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.
- Fill in a piping bag . And pipe meringue kisses.
- Bake at 120 degree for 90 mins s till it is crisp from all sides .
- Assemble the dessert as shown in pic
Notes
- For lemon curd don’t cook egg m8xture on.higj flame
- For crispy tart shell don’t overwork dough just bring it together .
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