French Lemon Meringue Tart

Name: French Lemon Meringue Tart
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 16 Portionen
Ingredients: 220 g Flour; 50 g Powdered sugar; 110 g Butter; 4 Stück Organic lemons; 275 g Sugar; 5 Stück Eggs; 2 EL Cornstarch; 85 g Butter; 1 Prise Salt

Cake

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Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

60 Min

Description

This French lemon meringue tart is a delicious dessert prepared with the Thermomix®. The tart consists of a crispy shortcrust pastry base, a creamy lemon filling and an airy meringue. It is ideal for special occasions such as Easter or brunch and offers a perfect balance between sweetness and acidity. The preparation time is approx. 2 hours and yields 16 servings.

Ingredients (9 ingredients)

220 g Flour
50 g Powdered sugar
110 g Butter
4 Stück Organic lemons
275 g Sugar
5 Stück Eggs
2 EL Cornstarch
85 g Butter
1 Prise Salt

Preparation (7 steps)

Prepare dough

Thermomix® Setting

2 min/Kneading speed

Put 220 g flour, 50 g powdered sugar, 1 pinch salt and 110 g butter in pieces into the mixing bowl and knead for 2 min./kneading setting to form a dough. Refrigerate the dough for about 1 hour.

2 min

Preheat oven and prepare dough

Preheat the oven to 180°C top/bottom heat (convection 160°C). Roll out the dough (Ø 30 cm). Place in a tart tin (Ø 26 cm), prick with a fork. Press the edge down, place baking paper and dried peas on top.

Blind bake dough

Blind bake the dough for 15 min. Remove peas and paper. Continue baking for 10 min.

Prepare lemon cream

Thermomix® Setting

8 min/194°F/Speed 2 194°F

Grate the peel of 1 organic lemon. Squeeze all the lemons. Put 150 ml juice, peel, 125 g sugar and 100 ml water into the mixing bowl and heat for 8 min./90°C/speed 2.

8 min

Finish lemon cream

Thermomix® Setting

6 min/194°F/Speed 2 194°F

Add 4 egg yolks, 2 tbsp cornstarch and 1 egg to the mixing bowl and stir for 6 min./90°C/speed 2 until the mixture thickens. Dice 85 g butter and stir in.

6 min

Prepare meringue

Thermomix® Setting

3 min/Speed 3,5

Pour the lemon cream onto the dough. Put 4 egg whites, 1 pinch salt and 150 g sugar into the mixing bowl and whisk with the butterfly for 3 min./speed 3.5 until stiff. Pile the meringue onto the cream.

3 min