LEMON TART WITH MERINGUE ON TOP
Pie crust:
250 g wheat flour
50 g icing sugar
½ tsp salt
125 g cold butter
1 whisked egg
1 tbsp cold water
(Dried beans for blind baking)
Lemon cream:
2 eggs
2 egg yolks
125 g of sugar
150 ml lemon juice
The peel from 1 organic lemon
15 g cornstarch
60 g cold butter cut into cubes
Meringue:
50 ml water
150 g of sugar
75 g egg white
1 pinch of salt
1 tsp lemon juice
Here's how you do it:
Pie crust:
Knead wheat flour together with salt, icing sugar and butter until the dough comes together. Add whisked egg and roll out the dough between two pieces of baking paper. Refrigerate the dough for 30-60 minutes. Roll out the dough to 25 cm. in diameter. Grease the tart pan - and put the dough in. Press it nicely down the edge and cut it to size. Poke holes in the bottom and place baking paper over it. Fill it with dried beans and blind bake for 15 minutes at 175 degrees. Remove baking paper and beans and bake for a further 5-9 minutes until the crust is nicely golden.
Lemon cream:
Whisk whole eggs, egg yolks, sugar, lemon juice, lemon zest and cornstarch together in a saucepan. Heat slowly until it thickens. Remove the pan from the heat and whisk in cold butter, a little at a time. Spread the lemon cream on the cooled pie crust and refrigerate.
Meringue:
Make a sugar syrup by heating sugar and water until the sugar has melted. Whisk egg whites in a mixing bowl until fluffy and stiff. Add the sugar syrup to the bowl a little at a time. Add salt and lemon juice. Whip for approx. 10 minutes until the meringue is completely soft and airy.
If you want a light and airy expression, you can add the meringue with a dough scraper. Alternatively, you can use a piping bag with a star nozzle for a sharper look. Burn the meringue top with a gas burner or place it briefly in a very hot oven (225 degrees) until the top has a nice golden colour.