Welcome once again to my....
One thing that captured my heart about France is their deliciously amazinf desserts. My husband would bring tarts home after a long day of work. The lemon tart has been my favorite of all. It also had become a peace offering after a silly argument. Since then, I told myself I will learn how to make one, for this, for me has become another symbol of love and peace between me and hubby.
I love this lemon tart recipe because the sweetness is not overempowering and there is the right amount of tartness.
On my first attempt to make a lemon tart, I used recipe from the French Recipe book I bought from France as a souvenir which means I had to translate all the ingredients, measurements and directions in English. So if you see any error, I would love to be corrected.
Tarte Meringuée Au Citron
375g shortcrust pastry ready (use your preferred crust recipe)
a little flour to the work plan
200g caster sugar (2 cups)
40 g of corn starch (1/4 cup)
grated zest and juice of 2 lemons
4 egg whites and yolks separate
200-250 ml of water
Dough: Roll out the dough in a thin layer on lightly floured surface.
Line a 20 cm diameter fluted tart pan with bottom crust; Trim excess dough and prick the bottom with a fork.
Place in refrigerator 15 minute. Bake 15 minutes in a preheated 190 C /374 F
In a bowl, mix sugar, corn starch the lemon zest and egg yolks, until obtaining creamy like mixture. Mix the lemon juice with water up to 300 ml. Pour into a saucepan and bring to boil.
Gradually pour the contents of the pan into the saucepan into the bowl, whisking until the mixture becomes soft. Pour everything into the pan and bring to a boil while beating until thick.
Spread the cream over the dough
Whisk the egg whites. gradually add remaining sugar and continue to whisk for 1 to 2 minutes until the whites are well Firmed. Spread the meringue on cream
Reduce the oven temperature to 180c Bake pie 15 to hang 20 minutes until meringue is baked and gilded. Let stand 15 minutes