Lemon Meringue Tart

Name: Lemon Meringue Tart
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 8 Portionen
Ingredients: 1 piece Shortcrust pastry; 1 piece Lemon; 0.5 l Milk; 4 piece Egg; 40 g Flour; 60 g Icing sugar; 75 g Icing sugar

Tart

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Cook Time

1 h 30 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This lemon meringue tart is a classic dessert revisited for easy preparation with the Thermomix®. The lemon cream, sweet and tangy, is prepared in a jiffy and rests on a crispy shortcrust pastry. The meringue, light and airy, adds an extra touch of deliciousness. I have been preparing this tart for years and it always makes a splash with my guests. It is perfect for a Sunday brunch or a delicious afternoon snack. The preparation is quite quick, but you have to allow some time for cooking and cooling. A real delight for lemon lovers!

Ingredients (7 ingredients)

1 piece Shortcrust pastry
1 piece Lemon
0.5 l Milk
4 piece Egg
40 g Flour
60 g Icing sugar
75 g Icing sugar

Preparation (6 steps)

Milk and lemon zest

Thermomix® Setting

5 min/212°F/Speed 1 100

In the Thermomix® bowl, pour 0.5 l of milk and add the zest of one lemon. Heat the mixture for 5 Min./100°C/Stufe 1. Let it steep for 15 minutes.

300

Flour and sugar mixture

In a bowl, mix 40 g of flour and 60 g of icing sugar. Add the yolks of 4 eggs one by one and mix until a homogeneous dough is obtained.

Preparation of the lemon cream

Once the milk has infused and cooled slightly, pour it over the flour and sugar mixture. Add the juice of one lemon and mix gently.

Baking the tart

Preheat the oven to 200°C (th.6/7). Roll out the shortcrust pastry in a tart pan and prick it with a fork. Pour the lemon cream preparation over the dough. Bake and cook for 15 minutes.

Preparation of the meringue

Thermomix® Setting

3 min/Speed 3.5

In the clean, dry Thermomix® bowl, insert the whisk. Add the whites of 4 eggs and whisk until stiff peaks form for 3 Min./Stufe 3.5. Gradually add 75 g of icing sugar and continue whisking for 1 Min./Stufe 3.5.

180

Finalization and baking of the meringue

Remove the tart from the oven and gently spread the meringue over the lemon cream. Put the tart back in the oven at 150°C (th.5) for at least 30 minutes, until the meringue is golden brown.