Lemon Tart with Italian Meringue
Prep time: 120 minServes: 8
Pairs with
The lemon acidity and meringue sweetness create a perfect bridge to late-harvest Riesling or Muscat de Beaumes-de-Venise.
Ingredients
- Sweet pastry:
- 200 g plain flour
- 100 g butter
- 50 g icing sugar
- 1 egg yolk
- Lemon filling:
- Juice and zest of 4 lemons
- 200 g sugar
- 4 eggs
- 200 ml cream
- Italian meringue:
- 3 egg whites
- 150 g sugar
- 50 ml water
Method
- 1Pastry: Rub flour, butter and icing sugar. Mix in the egg yolk. Chill 30 min. Line a 24 cm tart tin. Blind-bake at 180 °C for 15 min.
- 2Filling: Whisk eggs, sugar, lemon juice, zest and cream. Pour into the blind-baked shell. Bake at 160 °C for 25 min until set.
- 3Meringue: Boil sugar and water to 118 °C. Whisk egg whites to soft peaks. Pour in the syrup in a thin stream while whisking. Whisk until glossy and cool.
- 4Spread the meringue on top of the tart. Torch until golden.