How to make lemon tart? Lemon meringue tart How to make lemon meringue tart.

Lemon Tart is a classic, light dessert of bliss and gourmand. This is a great alternative to rich cakes and pies. Read the features, secrets and recipes for preparing the treat in this review.
Recipe contents:

Tarte is French culinary perfection. The sweet is prepared from shortcrust pastry, which can be either light or dark. A variety of berries, fruits and mixtures of various fruit and berry compositions are used as fillings. For these purposes, apples, pears, plums, pumpkins, etc. are in great demand. But today we will prepare a citrus tart with lemon.

The tart is usually prepared from crispy, thin chopped shortcrust pastry, which anyone can easily make. To do this, you should know some simple secrets and have a stick of butter in the refrigerator.

Shortbread dough is a mixture of flour and fat, which are ground into crumbs in a 1:2 ratio. A liquid component for “gluing” is added to the products - eggs or water.
The aroma and taste of products is given by fat: the higher quality it is, the tastier and more aromatic the final result of the product. Therefore, it is best to take oil with 82% fat content.
Fat can be different: softened or cooled, but not cold or melted.
Standard proportions: for 250 g of flour 120 g of butter.
Shortcrust pastry flour is suitable for low gluten content, unlike puff pastry, which requires high gluten flour.
Sugar in the dough can be replaced with powdered sugar.
Flour and powdered sugar must be sifted through a fine iron sieve to enrich it with oxygen.
If the shortbread dough turns out to be hard, it means that either the dough was kneaded intensively or it contains too much liquid. Knead the dough quickly, with gentle movements. The process takes no longer than 30 seconds.
Knead the shortbread dough with cold hands so that the oil does not heat up.
The dough can be flavored with roasted nuts ground into flour: hazelnuts, almonds, walnuts.
Before molding, the shortbread dough is left in the cold at a temperature of +5 degrees for 2-4 hours. The gluten will react with water, the dough will become elastic and roll out well.
Before sending the dough to the refrigerator, it is wrapped in cling film, which protects it from chapping and absorbing odors.
Before rolling out the dough, it should come to room temperature.
It is better to roll out the dough on a chilled board. To do this, keep it in the refrigerator for some time.
The dough, laid out in a mold, is lined with parchment and filled to the top with rice or beans to avoid swelling from heat or deformation. Remove the weight 10 minutes after the start of baking to allow the moisture to evaporate.
The hot sand basket is very fragile, so you should then handle it very carefully.
Buy lemons with thin peels. Thin-skinned citrus fruits are usually round, slightly oblong, with a small nose and a flat, smooth surface. Lumpy and uneven lemons are not suitable because... they have thick skin.
Washed lemons should be steamed in boiling water for 5-7 minutes to remove the bitterness.
Before using the lemon, cut off the ends on both sides and remove the seeds.
Before serving the lemon tart, refrigerate it for 3-4 hours to allow the lemon filling to set and the flavors to meld.

Lemon meringue tart is the most famous tart. Lemon baked goods are light, fluffy and never boring. Its taste is balanced sweet and sour, the filling is delicate, and the meringue cap is fluffy. This dessert will conquer every gourmet from the first bite.

Calorie content per 100 g - 293 kcal.
Number of servings - 1 pie
Cooking time - 1.5 hours

Ingredients:

Flour - 120 g
Butter - 60 g for dough and 55 g for curd
Lemon - 2 pcs.
Eggs - 2 pcs.
Sugar - 160 g for meringue, 50 g for Kurd, 1 tsp. for test
Eggs - 2 pcs.
Egg white - 2 pcs. for meringue
Ice water - 3 tbsp.
Salt - a pinch

Once all the ingredients are on the table, let's start cooking!

Step-by-step preparation of lemon meringue tart:

Pour flour, salt, sugar and cold butter (60 g) into a blender bowl. Beat the mixture into crumbs and add water 1 tablespoon at a time. The dough should be tender and soft.
Wrap the dough in film and refrigerate for 20 minutes.
For lemon curd (filling), grate the zest of the lemons using the finest grater.
Sprinkle it with sugar and add eggs.
Squeeze the juice from the lemons, strain through a sieve and pour into a container with the zest and eggs.
Whisk the ingredients until smooth and place over low heat, stirring continuously until thickened.
Then add butter and stir until smooth.
Pour the filling into a small plate and cover with film so that it does not come into contact with the cream. Otherwise, a crust will form on its surface. Put it in the refrigerator.
By this time the dough will have cooled down, so place it on a table sprinkled with flour and roll it out into a thin layer of 2-3 mm.
Place it in a baking dish and cut the sides, which make them 4-4.5 cm high.
Place foil or a piece of parchment on the dough and sprinkle with beans or peas.
Heat the oven to 200°C and bake the cake until golden brown. This process will take no more than 20-25 minutes.
For the meringue, mix the whites with sugar and place in a water bath. Cook, stirring until the sugar dissolves. As this happens, the mass will begin to become cloudy, then take a mixer and beat it.
After the whites have thickened, remove them from the bath and beat until thick, shiny and peaks form.
Assemble the tart. Pour the lemon filling into the baked crust.
Then lay out the meringue, distributing it over the entire surface.
Place the pie in the oven on the grill setting for 3-4 minutes until the meringues brown.
Keep the finished pie in the refrigerator until completely cooled.

French lemon tart is a fragrant shortbread dough, the most delicate filling and an amazing aroma. The dessert creates a cozy mood, crumbles pleasantly and melts in your mouth.

Ingredients:

Flour - 175 g
Cold butter - 100 g
Powdered sugar - 25 g for dough and for sprinkling
Yolk - 1 pc.
Cold water - 1 tbsp.
Eggs - 5 pcs.
Heavy cream - 25 ml
Lemon - 4 pcs.

Step-by-step preparation of French lemon tart

In a blender, combine flour, powdered sugar and butter, chopped into small cubes.
Add water and yolk.
Soak the dough.
Knead the dough until elastic, wrap in foil and put in the freezer for 15 minutes.
Then roll it out and place it in a mold, making sides. Trim off excess dough.
Pierce the dough with a fork, place parchment on top and add weighting agent: beans, peas.
Heat the oven to 200°C and bake the cake for 12-15 minutes. Then remove the weighting agent and bake for another 10-12 minutes.
Cool the finished cake.
For the cream, beat the yolks with sugar until fluffy.
While whisking continuously, pour in the cream.
Squeeze the juice from the lemon and add to the egg mixture. Put the grated zest there.
Stir, pour the mixture into the cooled crust and place the pie in the oven for 30-35 minutes at 170°C.
Cool the finished pie and sprinkle with powdered sugar.

4,104

I love this tart, a combination of three magical flavors. Prepare it for your family. It's super tender and delicious.

Ingredients for a mold with a diameter of 18 cm:

160 grams of sugar for meringue, 50 grams for curd and another 1 teaspoon for dough
120 grams flour
60 grams of butter for the dough and another 55 grams for the Kurd
2 lemons
2 eggs
2 egg whites for meringue
2-3 tbsp. spoons of ice water
a pinch of salt

How to make the tart:

Dough: In a blender bowl, combine flour, salt, sugar and cold butter. Quickly beat the mixture into crumbs and tbsp. l. add water. The dough will be soft and tender. Wrap it in film and place it in the refrigerator for 20 minutes.

Kurd. Grate the lemon zest on the finest grater. Place it in a small saucepan along with sugar. Add eggs there. Squeeze the juice from the lemons and strain through a sieve. Pour into a saucepan with the zest, sugar and eggs. Mix with a whisk until smooth and place on low heat, stirring constantly. Bring the cream until it thickens, then add butter and stir the curd until completely homogeneous. Pour the curd into a small deep plate and cover with film so that it touches the cream - this way a crust will not form on its surface. Place the curd in the refrigerator.

We bake the shortbread. Roll out the dough into a layer 2-3 mm thick on a floured table. Place the dough in a baking dish, carefully trim the sides (height 4-4.5 cm). You also need to support the sides with crumpled foil or put a sheet of parchment and pour in the peas or beans.

Bake the tart crust in an oven preheated to 200 degrees until golden brown.

Further preparing meringue. Mix the whites and sugar in a bowl that can be placed in a water bath.
Place the dishes in the bath and stir until the sugar dissolves. As soon as the sugar dissolves and the mass becomes a little cloudy, start beating it with a mixer. When the whites have thickened a little, remove them from the bath and beat until the cream is thick, shiny and forms medium peaks. The meringue is ready.

Dessert dish lemon meringue tart is a type of pie that consists of a bottom layer of dough and a flavored filling. Nowadays the dessert has gained popularity in countries all over the world.

The recipe is quite easy to follow, without much effort.

200 g each of wheat flour and sugar;
a pack of butter;
6 eggs;
vanillin;
0.025 kg almond flour;
3 lemons;
0.15 kg of powdered sugar.

Step-by-step preparation:

For the dough, beat 125 g of warm butter with two types of flour and 1 egg. Leave the homogeneously kneaded dough in the cold for 2 hours.
Squeeze 0.1 liter of citrus juice and remove the zest. Beat with 2 eggs and 135 g granulated sugar.
Heat the resulting mixture in a water bath, bringing it to the consistency of thick sour cream.
Add 165 g of warm butter to the cream, beat thoroughly.
Roll out the shortbread and press it along the bottom of the baking dish, making sides.
Bake in the oven at 190 degrees for 15 minutes.
Place the cream on the cooled base.
Beat 3 egg whites with 150 g of powdered sugar and place the resulting meringue as a top layer on the pie.
Bake for about 10 minutes at 250 degrees until a crust forms on top.

Step-by-step recipe from Andy Chef

Housewives who prefer culinary experiments can prepare lemon tart from Andy Chef.

For preparation you need to use the following components:

sugar – 140 g;
semi-finished shortbread dough;
egg – 4 pcs.;
freshly squeezed lemon juice – 100 ml;
curd cheese – 120 g;
meringue as decoration.

Step by step recipe:

Roll out the shortbread dough and place it in a springform pan, creating edges around the edges.
Bake the base in the oven until golden brown at a temperature of 170 - 180 degrees.
Combine eggs and sugar in a bowl, whisking until smooth.
Add the resulting mass to the curd cheese, add lemon juice;
Mix thoroughly and strain using a sieve.
Pour the resulting mixture in an even layer onto the finished dough crust, leveling with a spatula.
Place in the oven for 30 minutes. Bake at 150 degrees.
Cool the finished dish on a wire rack and decorate with meringue.

Professionals advise adding the lemon-based filling in portions to ensure even baking and avoid sagging.

French pie from Gordon Ramsay

To prepare a delicate and original dessert from Gordon Ramsay, one of the most famous chefs on the planet, you need to use the following ingredients.

Dough:

160 g flour;
a pinch of salt;
2 tbsp. l. powdered sugar;
100 g butter;
1 egg yolk;
1 tbsp. l. water.

Cream:

3 lemons;
1⁄4 tsp. citrus peel;
5 tbsp. l. corn starch;
250 ml water;
3 yolks;
1 tbsp. Sahara;
100 g butter;
vanillin.

Meringue:

4 egg whites;
6 tsp. powdered sugar;
a pinch of salt.

Step-by-step recipe:

Mix the flour and powder sifted using a sieve, add oil, water and yolk. Place the kneaded dough in the cold for 30 minutes.
Grate the zest and squeeze the juice from the lemon. Mix the latter with starch and add water. Place the mixture on low heat, stirring constantly. When boiling, add butter, sugar, yolks, vanillin. When the homogeneous mass begins to boil, remove from heat.
Place the pie crust in the oven preheated to 180 degrees and bake for 20 minutes.
Place the cream evenly on the finished cooled cake.
Using a mixer, beat the whites with powdered sugar and a pinch of salt until you get stable foam peaks.
Use the top layer to form a beautiful meringue.
Bake the dish for 15 minutes in the oven at 180 degrees. Afterwards, raise the temperature to 200 degrees and keep the dessert in the oven for another 10 minutes until the meringue becomes crispy.

The dessert is usually served cold.

Lemon tart with meringue from Pierre Hermé

To prepare the perfect dessert from Pierre Hermé, a legendary world-class pastry chef, you need to use the following ingredients:

For the test:

125 butter;
210 g flour;
85 g granulated sugar;
25 g almond flour;
1 egg;
a pinch of salt;
seeds from 1⁄2 vanilla pod.

For cream:

3 lemons;
2 eggs;
135 g granulated sugar;
165 g butter.

For the French meringue:

3 egg whites;
150 g powdered sugar;
10 g sugar.

Step-by-step preparation:

Beat butter at room temperature with a mixer.
Gradually add all the ingredients for the dough, knead until smooth.
Leave the ball of dough to rest in the refrigerator for at least 2 hours.
For the cream, zest the lemon and squeeze out 100 ml of juice. Beat sugar with eggs and lemon ingredients.
Heat the mixture in a water bath to 83 degrees, stirring constantly. Cook the filling until it has the consistency of thick sour cream.
Cool the cream to room temperature, add cubes of warm butter, beat until smooth and leave in the refrigerator.
The dough should be immediately rolled out from cold between sheets of parchment in a thin layer. Then place in a mold with a diameter of 20 - 25 cm, pierce with a fork. Sprinkle beans or grains on top of the dough as a weight.
Bake in the oven at 190 degrees for 20 minutes. Remove and cool.
Spread the finished cream evenly over the base.
Beat the whites until stable, adding powdered sugar. Use a pastry bag to pipe the whipped cakes. However, meringue can also be planted using a spoon.
Send the dessert to bake in the oven for 8 - 10 minutes at 250 degrees. Then cool and serve.

Experienced chefs use a pastry warmer to scorch the meringue, which should set only on the outside without being completely baked on the inside.

Cooking technology from Alexander Seleznev

Each famous chef prepares French lemon tart with his own characteristics. There is also a cooking option from Alexander Seleznev.

For it you need to take:

0.325 kg butter;
0.1 kg of powdered sugar;
0.3 kg flour;
7 eggs;
2 tsp. corn starch;
5 g leaf gelatin;
2 lemons;
0.07 l of water;
0.35 kg sugar.

Preparation:

Mix 0.2 kg of butter with 0.3 kg of sifted flour, 0.1 kg of powder, 1 egg and 1 yolk.
Roll out the rested dough. Place the cake in a springform pan, forming sides.
Cover with parchment paper and add beans. Bake at 180 degrees for about 20 - 25 minutes.
Extract lemon juice and zest. Mix with 125 g butter and 150 g granulated sugar, bring to a boil.
Add 3 beaten eggs with granulated sugar to this mass, stirring constantly. Cook for 2 – 3 minutes.

Step by step recipe:

In a bowl, mix 75 g of powder, 120 g of butter and 2 yolks.
Sift the flour using a sieve. Grind the resulting mixture into crumbs.
Add 2 tbsp. l. water, knead a smooth dough and leave it in the cold for 60 minutes.
Roll out the base into a thin layer, form into a shape and leave in the freezer for 15 minutes.
Pour the cereal on top of the parchment onto the frozen base and bake for 20 minutes at 180 degrees. Remove the weight and continue baking for another quarter of an hour.
Beat the yolk with a whisk, brush the cake with it and place in the oven for 1 - 2 minutes.
For the filling, using a mixer, mix 5 yolks with 150 g of powdered sugar, lemon juice and zest, and cream.
Place the cream on the base and place the dessert in the oven. Cook at 160 degrees for 30 minutes.
The finished dessert must cool before serving.

Lemon pie with meringue in a slow cooker

To prepare a delicious lemon meringue pie in a slow cooker, you need to use the following ingredients:

0.1 kg butter;
2 lemons;
0.25 l sour cream;
1⁄2 tsp. soda;
2 tbsp. wheat flour;
1 tbsp. granulated sugar;
1 egg;
powdered sugar.

To create an exquisite dessert you need:

In a deep bowl, mix soda with sour cream.
Melt the butter without bringing to a boil. Add to mixture from step one.
Sift the flour through a sieve and add it in portions to the resulting mass.
Divide the finished elastic dough in half.
Wash citrus fruits, cut them, beat with a blender. Mix with sugar.
Place a layer of rimmed dough on the bottom of the bowl and cover with an even layer of filling.
Cover the cream with a second layer of dough, pinching the edges on the sides.
Brush the top of the future dessert with whipped yolk to form a golden brown crust and make several holes in it with a fork.
Set the timer for 30 minutes and start the “Baking” program.
Before serving, the dessert will only need to be sprinkled with powder.

To ensure that the taste of the dessert is not too sour, you can optionally dilute the harsh lemon taste with a small amount of orange juice.

Lemon meringue tart is, of course, another reason to believe that French pastry chefs in particular, and French cuisine in general, are some of the most inventive in terms of taste pleasures. To combine the acidity of lemon, the softness of shortcrust pastry, the tenderness and airiness of meringue in one dessert, I think, is a very extraordinary achievement! Of course, lemon tart with meringue is a good old classic of French baking, and since it’s a classic, it means the recipe was tamed a long time ago and can be done at home. So gourmets with a sweet tooth, I ask you to cut to the chase :)

Despite the apparent complexity of the dessert, there are only a few important “tricks”, as the French say, and if you don’t miss them, I assure you that guests will come to you more than once, or twice, for this dessert, which goes great with your favorite Russian black tea. An important detail for aesthetes - the decorative possibilities of this tart are very wide.
However, let's move from words to action, or better yet, almost straight to food!

To prepare the tart we will need:

For the test:
1. 250 grams of flour
2. 125 grams of butter
3. 70 grams of sugar
4. 2 yolks
5. a little water (1-2 tablespoons)
6. pinch of salt

For filling:
1. 4 medium lemons
2. 150 grams of sugar, in general, depending on your preferences, if you want it more sour, add less sugar. I added about 120 grams
3. 3 eggs

For the meringue:
1. 3 squirrels
2. 100 grams of sugar
3. 1/2 teaspoon baking powder or a pinch of soda

We begin the process by whipping the yolks with sugar using a blender or whisk. Attention: beat until a thick mass is obtained, the sugar should dissolve in the mixture at the end. Yes, it will take a little long and tedious to beat :)

At the end, you can add a little water, about one or two tablespoons, to make the mixture a little more liquid, as it turns out to be quite thick.
Next, we set the yolks aside and begin to prepare the base for the shortbread dough - a “shortbread” mixture of butter and flour.

This must be done quite quickly and vigorously so that the mixture does not lose its airiness and does not soften. The smaller the particles of the mixture you get, the better.
Then pour the yolks into the dough:

So, add a little water to the dough to make it a little more flexible. If suddenly you feel that the dough is too plastic or uneven, you can add 2-3 teaspoons of flour. The main thing is to get a homogeneous and pliable dough at the end :) The tart dough, by the way, is quite soft - this is normal, because then it should almost melt on the tongue, soaked in lemon juice.

Now put the dough into the mold. The question is, which mold is better to use? Whatever you want, I used a standard one with sides, but it’s true that for serving it’s better to use a form with removable sides. If you have one, then take it better.

Important point: The sides of the mold should not be very high or the mold should not be very deep (I took a shallow one). If the mold has removable sides, then make sure that the height of the dough is approximately 3-4 cm. Why? When we lay out the meringue (meringue), according to all the rules, the height of the sides should coincide with the height of the meringue or slightly exceed it.
I hope you roughly understand the principle :) Now put the dough in the oven at 180 degrees for 20-25 minutes. If the oven has a fan, it would be good to use it at the end to remove excess moisture from the dough. After preparing the dough, lower the oven temperature to 140-150° and leave it to work.

And now the filling:

As soon as the filling becomes thick enough and the texture is similar to sour cream, it can be placed in the prepared mold.

Now you can prepare meringue or meringue. Beat three whites (an important detail - the whites should be cold, then they whip better), as soon as they begin to resemble sour cream in consistency, add a little sugar and a little baking powder.

Place the tart in the oven for 8-10 minutes without a fan at 150° so that the meringue browns and takes shape.

Here, of course, there is scope for creative people - when you lay out the meringue, you can draw waves on it, or even make castles. Particularly creative people can lay it out in mounds using a culinary pocket, in general, then it’s all baked and it turns out very beautiful and airy! Something like this:

We take the tart out of the oven, leave it to cool for an hour or two, put the remaining tart in the refrigerator for an hour - the lemon tart with meringue can be served.

Bon appétit! ;)

Have you tried this pie yet? Maybe you had a chance to try it in France, did you like it?
I hope that you will please your family with this wonderful sweet and sour tart and that they will appreciate it!
And if you have any questions, I’m always ready to help and answer :)

For lemon cream, grate the zest from the lemons using a fine grater, then squeeze out the juice. In a bowl, mix eggs, sugar and lemon juice. Place in a water bath and cook, stirring, until the mixture thickens. Remove the bowl from the water bath and cool the cream slightly (it should be about 45°C).

Cut the butter into small cubes and add to the cream along with the lemon zest. Beat the cream with a mixer until smooth and cool, covering the surface with film.

Prepare the dough. Place all the flour, powdered sugar and salt in a mixer bowl. Add cold butter, cut into small pieces. Mix until fine crumbs form.

Crack the eggs into a bowl and beat lightly with a fork. Add the eggs to the dough and quickly pulse until the dough comes together into a ball. Knead the dough quickly on the table. Wrap it in film and put it away for at least 30 minutes. in the refrigerator.

Place the dough on lightly powdered baking paper and roll out to a thickness of 3mm. Transfer the dough to a low-sided 22-24cm tart tin. Press the dough into the sides and roll with a rolling pin to remove excess. Lightly prick the surface of the dough with a fork and return to the refrigerator for another 30 minutes.

Place the tart in the oven preheated to 175°C and bake for 25 minutes until golden brown.