Lemon tart with shortcrust pastry meringue - a delicious and easy dessert
Cooking shortbread tart at home is a pleasure. This wonderful refreshing dessert is perfect for a cup of tea while enjoying both winter and summer days. Crispy shortbread , sweet and sour lemon cream and delicate velvety notes of baked meringue will impress lovers of lemon desserts! Let's make a delicious homemade lemon shortbread meringue tart together . For a lemon dessert, you don’t need so many products.
Sand cake (form with a diameter of 20 cm):
- butter - 90 grams;
- flour - 150 grams;
- eggs - 2 pcs.;
- sugar - 55 grams.
Lemon cream:
- juice of 2 large lemons;
- zest of half a lemon;
- eggs - 4 pcs.;
- sugar - 110 grams;
- butter - 50 grams.
Lemon meringue:
- 3 egg whites;
- sugar - 6 tablespoons;
- lemon juice - 1 tbsp.
How to make Lemon Shortcrust Meringue Tart
We begin to prepare shortbread dough. Why do you need to mix flour, sugar and butter in a deep bowl.
Add eggs to them.
And knead a soft dough. Roll it into a ball, cover with cling film and refrigerate for 1 hour.
While the dough is “resting” in the refrigerator, let’s take care of the lemon cream. Grate the zest of half a lemon. Squeeze the juice from two lemons, pass it through a sieve, which will separate the seeds and veins, and add sugar to the mixture.
Beat eggs with sugar until slightly foamy.
Heat lemon juice with sugar and zest until boiling. For this procedure, you can use a microwave oven. This will take about 1 minute when the full power mode is turned on. When the juice boils, continue to beat the eggs and pour hot lemon juice into them in a thin stream. Continue beating increasing the speed. The mass should double in volume and thicken. After that, add the butter and beat again for about 5 minutes. Leave in the refrigerator for 30 minutes.
From the settled shortcrust pastry in the form we form a cake, trying to make the sides of the same size. We pierce the bottom of the future cake with a fork. Preheat the oven to 180 degrees and bake for 15 minutes.
Let the finished sand cake cool.
After that, evenly spread the lemon cream on it.
The next step is to prepare the meringue. Whisk egg whites with sugar. As soon as the mass turns white, pour in one tablespoon of lemon juice and continue to beat until stable peaks.
Spread the meringue evenly over the lemon curd. The most beautiful cake decoration is obtained using a pastry bag, but I spread the meringue with a dessert spoon.
By this time, you need to preheat the oven to 130 degrees only on the top heating mode (in some ovens, the mode is called grill). We put the formed lemon tart with meringue on the highest "floor", literally, for 3-5 minutes. This procedure is only needed to “tan” the meringue a little.
Remove the finished shortbread tart from the oven and let it cool completely. Now, you still need to wrap the finished pastries with a film and refrigerate for at least 3 hours, after which, you can safely treat yourself. The lemon cream turns out to be very tender, the sand cake is soft, but with crispy sides, and the aroma is simply magical. Enjoy your meal!
As you know, a cake or pie under the same name has many options for execution and homemade lemon tart with meringue is no exception. Therefore, you can try not only my step-by-step recipe with a photo, but also bake a shortbread lemon pie using a YouTube video recipe from the Vika-Simple Recipes channel
