Lemon tart with grilled meringue - Sour and sweet in heavenly combination
This cake is incredibly good! It is made in different varieties around the world, but it is probably best known from France. The French call this cake: tarte au citron meringuée which means lemon tart with meringue. The combination of the delicious sour lemon cream, grilled meringue and crispy pie base is fantastic. The taste buds get to work in high gear when you taste this cake. It's hard not to take a bite because this is incredibly good. A fresh dessert that quickly becomes one of your favorites.
Ingredients
Recipe tart base
- 300 gram wheat flour
- 100 gram icing sugar
- 200 gram butter in cubes
- 1 pcs egg
Recipe Lemon cream
- 2,5 dl freshly squeezed lemon juice
- 175 gram sugar
- 7 pcs egg yolks
- 2 tbsp cornstarch
- 150 gram cold butter in cubes
Recipe meringue
- 5 pcs egg whites
- 40 gram sugar
- 120 gram sugar
Step 1
Start by making the tart base. This is quite simple. Mix all the dry ingredients in a food processor together with the butter. Run at high speed for a few seconds until it gets a sandy consistency. Add an egg and cook for a few more seconds.
Step 2
Pour some flour on the bench and pour over the base. Gather this into a lump. The consistency should be quite hard.
Step 3
Form into a circle and place in between 2 baking papers. Cover with foil and place in the fridge for about 1 hour (can also be made the day before). Roll out the base into a flat rounding that has a slightly larger circumference than the pan you use.
Step 4
Grease the pan with a little butter or oil and place the base in the pan. Press well down all the edges and dot with a fork. I think it is good with a slightly thick base when it should be in a cake.
Step 5
Put the pan back in the fridge for 20 minutes and turn on the oven at 200 degrees (over and under heat). Curl a baking paper and place on the base. Fill with dried peas / rice or something else that makes the base keep its shape when it is baked.
Step 6
Bake for 15 minutes and remove paper and filling. Bake for 10-15 minutes more until the base has a golden and nice color. Take out the pan of the oven and let it cool down a bit. Now the base is ready.
Step 7
Now you need to make the lemon cream. This is a simple recipe, but works great. Measure out all the ingredients and pour everything except the butter into a saucepan or frying pan with a high edge.
Step 8
Put on a little over medium heat and stir constantly until the cream starts to boil. Turn off the heat and beat for 1 minute. Whisk the cold butter into the lemon cream.
Step 9
The cream has now got a fairly thick consistency. Pour all the sauce into the base of the pie and put everything in the fridge. It should be left in the fridge for a minimum of 1 1/2 hours so that the filling is completely firm.
Step 10
Just before serving, make the meringue. I pour the egg whites together with 40 grams of sugar in the food processor and whip until it starts to thicken. Now add the rest of the sugar and run in the food processor for a few minutes until it is completely firm. Spread the meringue on the pie or use a spray bag and make nice tops around the whole cake.
Step 11
Put the oven on the grill function. When the grill has become really hot, place the cake in the oven on the top rack. DO NOT GO FROM THE CAKE. This is because it goes very fast. After a few seconds, the cake gets a golden and nice color and then it is ready.
Divide into neat pieces and serve. Now you can enjoy yourself and others. This one tastes amazing! Good luck.
