French Lemon Meringue Tart. How to make lemon tart? For the Italian meringue

Today is such a spring sunshine! And it doesn’t matter that November is in the yard) I decided to cook something appropriate, tender and airy. With my favorite lemon curd, English Kurdish. And on top I made curls from Italian meringue. It came out carelessly, easily, at home. The taste is magical, of course ... I write, and I want more supplements ... But no longer (((

Cooking time: 30 minutes

Baking time: 50-60 minutes

Servings: 8

Ingredients for Tart with Lemon Curd and Italian Meringue:

Dough (for 2 tarts)!

• 150 g butter
• 4 tbsp powdered sugar
• 1 egg
• 400 g flour
• 3 tbsp sour cream

For lemon cream - curd:

• 200 ml water
• 50 ml lemon juice (juice of one medium lemon)
• 150 g sugar
• 25 g butter
• zest of 1 lemon

• 3 tbsp cornstarch
• 50 ml water

For the Italian meringue:

• 3 squirrels
• 75 g sugar
• a pinch of salt

Dough. Process:

There are many components written, but don't be scared! Almost all of this is constantly in the kitchen of every housewife.

I only bought a couple of lemons. It took 1.

First, I rub the butter with powdered sugar. I add the egg and sour cream, vigorously rub further until a homogeneous mass is obtained. I sift the flour here and knead the dough very quickly.

As soon as I twisted it into a ball, I immediately put it in the refrigerator. I put it in a bag or wrap it in a film. 15 minutes in the freezer or 30 minutes in the refrigerator. The dough will rise and reveal its talents in plasticity.

I turn on the stove at 200 degrees.

I take out the dough. Quickly and thinly roll out half of the dough. I put the rest in the fridge until tomorrow. To compare tastes) Let the filling be sweet today and not tomorrow.

I lay the dough in shape, working well with my fingers at the corners and seams. The dough should fit well in the new suit.

I cut off the excess, I make neat edges. This version of the test allows you to sculpt anything. Simply excellent, in my opinion. I pierce the dough circle with a fork. Many times. To avoid bubbles and swelling during baking.

Now I’ll take out the “magic bag” with peas, as my daughters call it, from the closet. I have peas in parchment there. Reusable option. Do not throw away after use!

I put baking paper on top of the dough. Top - peas. And - for 20 minutes in the oven at 200 degrees. But! All ovens are different, so make sure that the dough is not transparent, baked. If the bottom of your dough pan is not completely baked, remove the peas and paper and bake for another 5-10 minutes. Just watch!

Cream. Process:

In one saucepan or small saucepan I combine: 200 ml of water, 50 ml of lemon juice, 150 g of sugar, 25 g of butter and zest of 1 lemon. I bring it to a boil. Until the sugar is completely dissolved. I put it aside.

In a separate cup, mix 3 tablespoons of corn starch with 50 ml of water. I add starch to the almost cooled syrup.

Now I beat 3 eggs in a deep plate with a fork. Pour 1 ladle of lemon jelly into the eggs and mix quickly. Then another. Now you can pour the egg mixture into the lemon mixture and mix quickly again.

I put the lemon mixture on a slow fire. For four out of 9. I stir and wait for the cream to thicken. No extra liquid needed. It took me 7-8 minutes. I set it aside to chill.

At this time, I'm making Italian meringue.

Italian meringue. Process:

I take a metal bowl. In it, the whites are separated from the yolks. Each separately over a separate cup. I never tire of repeating this. You know, it's better to spoil one egg than 3. Or 5) I add 75 g of sugar and a pinch of salt. I begin to beat, first at a slow speed, then at the highest speed.

I beat for 8 minutes. Until stable peaks. You know, confectioners have two such concepts: “on the beak” and “on the peak”. This means that when you whip whites with sugar for a very long time and put your index finger there, then a “protein beak” or “peak” will remain on your finger. It was today that I didn’t beat this meringue until the peak. But still, beat until a dense, stable mass that does not fall out of the bowl when you turn it over.

The final maneuver: I take the form with the dough, spread the lemon cream into the baked dough, spread the beaten squirrels on top with a spoon. At the end, right with a spoon, as if I was pulling the squirrel out of the mold to make it look like hedgehog needles. It looks more original, in my opinion. Everything. I put it in the oven. Look at your oven now. I set it to 180 degrees for 15 minutes. I checked the color and density of proteins. The main thing in today's trick is not to burn at the most crucial moment!

Yesterday I made the same tart without meringue. And on quail eggs))) Friends, this is something! I boiled the cream to an even denser state and let it grab the dough properly. It turned out a kind of film on the pie. Due to her, the tart held its shape well when cut. My advice: use only a sharp knife and cut each piece with a clean knife. I started from the crust, so as not to break it later. And one more thing: in the morning it was cooler ;-)???

And today I made a cottage cheese tart on a currant sheet from the remaining half of the dough. By sheet I mean a thin layer of delicious currant jam. For the curd filling, I mixed 300 grams of natural fat cottage cheese rubbed through a sieve, 2.5 tbsp. sugar, 1 tbsp. semolina and 2 eggs.

Let's go on a journey through an amazing country called "Confectionery Paradise". Those with a sweet tooth just love to try unusual delicacies and desserts. If you're ready to conquer a new culinary peak, make a lemon meringue tart.

French cuisine classic

Lemon tart is a classic French dessert that has a unique flavor. The base of the pie is necessarily prepared from crumbly shortcrust pastry, then a lemon layer is made, which has a slight sourness. From above such pastries are decorated with meringues.

Let's try to cook this sweet dish according to the classic recipe.

Compound:

• 0.2 kg of wheat flour;
• 1 tsp granulated sugar;
• a pinch of fine-grained salt;
• 220 g butter;
• 2 tbsp. l. chilled filtered water;
• 4 things. chicken eggs;
• 330 ml filtered water;
• 2 pcs. lemons;
• 130 g of granulated sugar;
• 100 g cornstarch;
• 170 g of powdered sugar;
• 1 tsp freshly squeezed lemon juice.

Cooking:

Gordon Ramsay Lemon Meringue Tart

Chefs who host their culinary shows on television are always a huge success and are very popular. Most housewives choose only their recipes, especially when it comes to dessert for their favorite sweet tooth.

Compound:

• 0.3 kg shortbread dough;
• 4 things. egg yolks;
• sifted flour;
• 180 g of granulated sugar;
• 2 pcs. chicken eggs;
• cream - 0.2 l;
• 2 lemons.

Cooking:

1. We make a layer from sand dough.
2. We spread it in a detachable form, pierce with a fork.
3. Place aluminum foil on top and sprinkle with beans.
4. Preheat the oven to a temperature mark of 180 °.
5. We send the cake there and bake it until golden, after 10-15 minutes we lower the temperature to 110 °.
6. Bake for another five minutes.
7. We combine the yolks with 2 chicken eggs.
8. Add granulated sugar, cream and freshly squeezed lemon juice.
9. Whisk well and then strain the mixture through a fine sieve.
10. Pour it into a saucepan. Heat up and boil until thickened.
11. We spread half of the filling in the cake and send it to the oven.
12. After a few minutes, add the rest of the filling.
13. Bake for about one hour.
14. Separately, according to a favorite recipe, we will prepare meringues.
15. Let them cool after heat treatment and decorate the lemon tart with them.

Another stellar recipe

Experimental lovers can make Andy Chef's Lemon Meringue Tart. What only yummy is not prepared by this eminent culinary specialist! In his confectionery piggy bank you can find a recipe for making a tart with strawberries and pistachios. So every hostess has a choice.

Compound:

• semi-finished shortbread dough;
• 140 g of granulated sugar;
• 4 things. chicken eggs;
• 100 ml freshly squeezed lemon juice;
• 120 g curd cheese;
• meringues - for decoration.

Cooking:

1. We roll out the shortbread dough, put it in a detachable form, make the sides.
2. We bake the base of the lemon tart at a temperature mark of 170-180 ° until golden.
3. In a deep bowl, combine granulated sugar with eggs.
4. Beat these ingredients well with a whisk until a mass of a homogeneous consistency is obtained.
5. We introduce freshly squeezed lemon juice and curd cheese into the egg-sugar mixture.
6. Mix well again.
7. Strain this mixture through a sieve and pour over the crust.
8. Smooth out with a spatula.
9. We send the lemon tart to the oven for half an hour.
10. We bake at a temperature mark of 150 °.
11. Cool the finished cake on a wire rack, and then decorate with meringues.

Lemon tart is a classic of the confectionery genre. If there is such a dessert in the restaurant's menu, then for sure it is prepared by the best masters according to the classic French recipe. Try and surprise your household with a new dish with a slight sourness and the sweetest meringues. Enjoy your meal!

Let's go on a journey through an amazing country called "Confectionery Paradise". Those with a sweet tooth just love to try unusual delicacies and desserts. If you're ready to conquer a new culinary peak, make a lemon meringue tart.

French cuisine classic

Lemon tart is a classic French dessert that has a unique flavor. The base of the pie is necessarily prepared from crumbly shortcrust pastry, then a lemon layer is made, which has a slight sourness. From above such pastries are decorated with meringues.

Let's try to cook this sweet dish according to the classic recipe.

Compound:

• 0.2 kg of wheat flour;
• 1 tsp granulated sugar;
• a pinch of fine-grained salt;
• 220 g butter;
• 2 tbsp. l. chilled filtered water;
• 4 things. chicken eggs;
• 330 ml filtered water;
• 2 pcs. lemons;
• 130 g of granulated sugar;
• 100 g cornstarch;
• 170 g of powdered sugar;
• 1 tsp freshly squeezed lemon juice.

Cooking:

Gordon Ramsay Lemon Meringue Tart

Chefs who host their culinary shows on television are always a huge success and are very popular. Most housewives choose only their recipes, especially when it comes to dessert for their favorite sweet tooth.

Compound:

• 0.3 kg shortbread dough;
• 4 things. egg yolks;
• sifted flour;
• 180 g of granulated sugar;
• 2 pcs. chicken eggs;
• cream - 0.2 l;
• 2 lemons.

Cooking:

1. We make a layer from sand dough.
2. We spread it in a detachable form, pierce with a fork.
3. Place aluminum foil on top and sprinkle with beans.
4. Preheat the oven to a temperature mark of 180 °.
5. We send the cake there and bake it until golden, after 10-15 minutes we lower the temperature to 110 °.
6. Bake for another five minutes.
7. We combine the yolks with 2 chicken eggs.
8. Add granulated sugar, cream and freshly squeezed lemon juice.
9. Whisk well and then strain the mixture through a fine sieve.
10. Pour it into a saucepan. Heat up and boil until thickened.
11. We spread half of the filling in the cake and send it to the oven.
12. After a few minutes, add the rest of the filling.
13. Bake for about one hour.
14. Separately, according to a favorite recipe, we will prepare meringues.
15. Let them cool after heat treatment and decorate the lemon tart with them.

Another stellar recipe

Experimental lovers can make Andy Chef's Lemon Meringue Tart. What only yummy is not prepared by this eminent culinary specialist! In his confectionery piggy bank you can find a recipe for making a tart with strawberries and pistachios. So every hostess has a choice.

Compound:

• semi-finished shortbread dough;
• 140 g of granulated sugar;
• 4 things. chicken eggs;
• 100 ml freshly squeezed lemon juice;
• 120 g curd cheese;
• meringues - for decoration.

Cooking:

1. We roll out the shortbread dough, put it in a detachable form, make the sides.
2. We bake the base of the lemon tart at a temperature mark of 170-180 ° until golden.
3. In a deep bowl, combine granulated sugar with eggs.
4. Beat these ingredients well with a whisk until a mass of a homogeneous consistency is obtained.
5. We introduce freshly squeezed lemon juice and curd cheese into the egg-sugar mixture.
6. Mix well again.
7. Strain this mixture through a sieve and pour over the crust.
8. Smooth out with a spatula.
9. We send the lemon tart to the oven for half an hour.
10. We bake at a temperature mark of 150 °.
11. Cool the finished cake on a wire rack, and then decorate with meringues.

Dessert dish lemon meringue tart is a type of pie that consists of a bottom layer of dough and a flavored filler. Today, the dessert has gained popularity in countries around the world.

The recipe is quite easy to make without much effort.

• 200 g of wheat flour and sugar;
• a pack of butter;
• 6 eggs;
• vanillin;
• 0.025 kg of almond flour;
• 3 lemons;
• 0.15 kg of powdered sugar.

Step by step preparation:

1. For the dough, you need to beat 125 g of warm butter with two types of flour and 1 egg. Refrigerate evenly kneaded dough for 2 hours.
2. Squeeze out 0.1 l of citrus juice and remove the zest. Beat with 2 eggs and 135 g of granulated sugar.
3. Heat the resulting composition in a water bath, bringing to the consistency of thick sour cream.
4. Add 165 g of warm oil to the cream, beat thoroughly.
5. Roll out the sand cake and knead it along the bottom of the baking dish, making the sides.
6. Bake in the oven at 190 degrees for 15 minutes.
7. Spread the cream over the cooled base.
8. Beat 3 proteins with 150 g of powdered sugar and deposit the resulting meringue with the top layer on the cake.
9. Bake for about 10 minutes at 250 degrees until a crust forms on top.

Andy Chef's Step by Step Recipe

Hostesses who prefer culinary experiments can make Andy Chef's lemon tart.

For cooking, you must use the following components:

• sugar - 140 g;
• semi-finished shortbread dough;
• egg - 4 pcs.;
• freshly squeezed lemon juice - 100 ml;
• curd cheese - 120 g;
• meringue as decoration.

Step by step recipe:

1. Roll out shortcrust pastry, lay out in a detachable form, creating bumpers at the edges.
2. Bake the base in the oven until golden brown at a temperature of 170 - 180 degrees.
3. Combine eggs and sugar in a bowl, whisking until smooth.
4. Enter the resulting mass into curd cheese, add lemon juice;
5. Mix thoroughly, strain through a sieve.
6. Pour the resulting composition in an even layer on the finished cake from the dough, leveling with a spatula.
7. Put in the oven for 30 minutes. Bake at 150 degrees.
8. Cool the finished dish on a wire rack, decorate with meringue.

Professionals advise adding lemon-based filling in portions for even baking and avoiding sagging.

Gordon Ramsay French Pie

To prepare a delicate and original dessert from Gordon Ramsay - one of the most famous chefs on the planet - you must use the following components.

Dough:

• 160 g flour;
• a pinch of salt;
• 2 tbsp. l. powdered sugar;
• 100 g butter;
• 1 egg yolk;
• 1 st. l. water.

Cream:

• 3 lemons;
• 1⁄4 tsp citrus peels;
• 5 st. l. corn starch;
• 250 ml of water;
• 3 yolks;
• 1 st. Sahara;
• 100 g butter;
• vanillin.

Meringue:

• 4 egg whites;
• 6 tsp powdered sugar;
• a pinch of salt.

Step by step recipe:

1. Mix the flour sifted with a sieve with powder, add oil, water and yolk. Refrigerate the kneaded dough for 30 minutes.
2. Grate the zest and squeeze the juice from the lemon. Mix the latter with starch, add water. Put the composition on a slow fire, stir constantly. When boiling, add butter, sugar, yolks, vanillin. When the homogeneous mass begins to boil, remove from heat.
3. In an oven preheated to 180 degrees, bake the shaped pie base for 20 minutes.
4. Spread the cream evenly on the finished cooled cake.
5. Beat egg whites with icing sugar and a pinch of salt with a mixer until firm peaks of foam are obtained.
6. Form a nice meringue with the top layer.
7. Bake the dish for 15 minutes in the oven at 180 degrees. After, raise the temperature to 200 degrees and keep the dessert in the oven for another 10 minutes until the meringue is crispy.

Dessert is usually served chilled.

Lemon meringue tart by Pierre Herme

To prepare the perfect dessert from Pierre Erme - the legendary world-class confectioner - you need to use the following components:

For test:

• 125 butter;
• 210 g flour;
• 85 g of granulated sugar;
• 25 g almond flour;
• 1 egg;
• a pinch of salt;
• seeds from 1⁄2 vanilla pod.

For cream:

• 3 lemons;
• 2 eggs;
• 135 g of granulated sugar;
• 165 g butter.

For French meringue:

• 3 egg whites;
• 150 g of powdered sugar;
• 10 g sugar.

Step by step preparation:

1. Beat butter at room temperature with a mixer.
2. Gradually add all the ingredients for the dough, knead until a homogeneous mass is obtained.
3. Send the ball of dough to rest in the refrigerator for at least 2 hours.
4. For cream, remove the lemon zest, squeeze 100 ml of juice. Beat sugar with eggs and lemon ingredients.
5. Heat the mixture in a water bath to 83 degrees, stirring constantly. Cook the filler until it has the consistency of thick sour cream.
6. The cream must be cooled to room temperature, add cubes of warm butter, beat until smooth and leave in the refrigerator.
7. The dough from the cold should immediately be rolled out between sheets of parchment in a thin layer. Then place in a mold with a diameter of 20 - 25 cm, pierce with a fork. Pour beans or cereals on top of the dough as a weight.
8. Bake in the oven at 190 degrees for 20 minutes. Take out and cool.
9. On the basis of evenly distribute the finished cream.
10. Beat egg whites until firm, adding powdered sugar. Drop the whipped backs with a pastry bag. However, meringue can also be planted with a spoon.
11. Send the dessert to bake in the oven for 8 - 10 minutes at a temperature of 250 degrees. Then cool and serve.

Experienced cooks use a confectionery heating pad to singe the meringue, which should only be set on the outside, not completely baked inside.

Cooking technology from Alexander Seleznev

Each famous culinary specialist prepares French lemon tart with its own characteristics. There is also a cooking option from Alexander Seleznev.

For him you need to take:

• 0.325 kg of butter;
• 0.1 kg of powdered sugar;
• 0.3 kg of flour;
• 7 eggs;
• 2 tsp corn starch;
• 5 g of sheet gelatin;
• 2 lemons;
• 0.07 l of water;
• 0.35 kg of sugar.

Cooking:

1. Mix 0.2 kg of butter with 0.3 kg of sifted flour, 0.1 kg of powder, 1 egg and 1 yolk.
2. Roll out the rested dough. Place the cake in a detachable form, forming the sides.
3. Cover with parchment paper, cover with beans. Bake at 180 degrees for about 20-25 minutes.
4. Extract juice from lemon and zest. Mix with 125 g of butter and 150 g of granulated sugar, bring to a boil.
5. Add 3 beaten eggs with granulated sugar to this mass, stirring constantly. Cook for 2 - 3 minutes.

Step by step recipe:

1. In a bowl, mix 75 g of powder, 120 g of butter and 2 yolks.
2. Sift flour with a sieve. Grind with the resulting mixture into crumbs.
3. Add 2 tbsp. l. water, knead a smooth dough and leave it in the cold for 60 minutes.
4. Roll out the base into a thin layer, form a shape and leave in the freezer for 15 minutes.
5. Pour the grits on top of the parchment on the frozen base and bake for 20 minutes at 180 degrees. Remove the load, continue baking for another quarter of an hour.
6. Beat the yolk with a whisk, grease the cake with it and send it to the oven for 1 - 2 minutes.
7. For the filling, using a mixer, mix 5 yolks with 150 g of powdered sugar, lemon juice and zest, and cream.
8. Place the cream on the base and place the dessert in the oven. Cook at 160 degrees for 30 minutes.
9. Ready dessert before serving should cool.

Lemon pie with meringue in a slow cooker

To prepare an exquisite lemon meringue pie in a slow cooker, you must use the following ingredients:

• 0.1 kg of butter;
• 2 lemons;
• 0.25 l sour cream;
• 1⁄2 tsp soda;
• 2 tbsp. wheat flour;
• 1 st. granulated sugar;
• 1 egg;
• powdered sugar.

To create a delicious dessert you need:

1. In a deep bowl, mix soda with sour cream.
2. Melt butter without boiling. Add to the mixture from the first step.
3. Sift flour through a sieve and add in portions to the resulting mass.
4. Divide the finished elastic dough in half.
5. Wash citrus fruits, chop, beat with a blender. Mix with sugar.
6. Place a layer of dough with sides on the bottom of the bowl and cover with an even layer of filling.
7. Cover the cream with a second layer of dough, pinching the edges on the sides.
8. Lubricate the top of the future dessert with whipped yolk to form a golden crust and make several holes in it with a fork.
9. Set the timer for 30 minutes and start the "Baking" program.
10. Before serving, the dessert will only need to be sprinkled with powder.

In order for the taste of the dessert not to be too sour, you can optionally dilute the harsh lemon flavor with a little orange juice.

Cooking instructions

1 hour 45 minutes Print

1. In a stand mixer, mix wheat flour, 100 g of chilled butter, cut into small pieces, powdered sugar, one egg yolk and a tablespoon of cold water. Tool Mixer Beating egg whites, as well as kneading other substances like minced meat or dough, is convenient not by hand (as it takes time and effort), but with a mixer like KitchenAid. For example, the Artisan model has ten speed settings and three different attachments to work with any consistency, besides, it is also a versatile food processor.

2. Grease a silicone baking dish with a little butter. Tool Silicone baking molds Silicone forms are more convenient than metal ones: they do not need to be lubricated with oil, food does not burn in them, and they are easy to clean. Plus, they bend, and therefore it is easier to remove them from the finished cake.

3. Roll out the finished dough into a small layer and put it in a baking dish greased with butter, gently pressing it into the walls and forming a side. Rolling pin tool To roll out a large sheet of dough, the rolling pin must be long. It will also be more convenient to do a trick with it, which allows you to make the sheet thickness uniform: hang the dough on a rolling pin and rotate around it in the air. "Afisha-Food" arranged a revision of the rolling pins, the most maneuverable was the beech brand Bérard.

4. Cover the base of the tart with baking paper and cover with dry beans (so that the dough does not rise during baking). Bake for 15 minutes in a preheated oven at 200 degrees. Then remove the paper with the beans and bake for another 5-8 minutes, until the base is a pale golden color.
Tool Baking paper For even baking, it is better to send open pies and quiches to the oven on a wire rack, and so that the sauce boiling from the heat does not drip between the rods, baking paper will help. For example, the Finns produce a good one - it is quite dense and is already divided into sheets that are easy to get out of the box. And more from paper is not required.

5. While the base is baking, prepare the filling. Mix two tablespoons of cornmeal, 100 g of sugar and the zest of two lemons in a saucepan. While stirring, slowly pour in the juice of two or three lemons (125 ml) and the juice of one orange (diluted with water to a volume of 200 ml). Put the mixture on medium heat, stirring, bring to the consistency of sour cream.
Saucepan Tool A stewpan is both a universal and prosaic thing: you can stew, fry, simmer, and whip sauces in it. And there cannot be many stewpans: size and weight matter in different situations.

6. As soon as the mixture begins to boil, remove the saucepan from the stove and add 85 g of butter, three beaten egg yolks and one whole egg. Thicken the mixture over medium heat for a few minutes.
Crib How to separate whites from yolks

7. For the meringue, beat 4 room temperature egg whites gently in a large bowl until soft peaks form. Continuing to beat, gradually add 100 g of sugar in small portions. Then add two teaspoons of corn flour and the remaining 100 g of sugar, while beating the egg whites all the time.
Crib How to beat egg whites

8. Fill the base of the tart with the prepared, slightly cooled mixture, and, starting from the edge, using a pastry bag (or spoon) with a spiral, evenly spread the whites on top. Bake in the oven for 18-20 minutes until the meringues are golden brown. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when it is necessary to strictly observe the temperature regime: for example, in the case of baking.

9. Let the tart cool for half an hour, then remove from the mold and leave for another 30-50 minutes before serving.