Lemon tart with meringue

Step-by-step cooking

1. Step 1:

   

   Prepare the products for the test. Sift the flour. The oil should be cold, and the water or serum should be icy.

2. Step 2:

   

   In the bowl of a blender or directly with your hands in a bowl, quickly mix flour, salt, sugar and cold butter. We get a mass in the form of crumbs. Add the serum (water) to it one tablespoon at a time. The dough should be soft and tender. It took me 2 tablespoons of water to make it so.

3. Step 3:

   

   Wrap the dough in a film and send it to the refrigerator for 20 minutes.

4. Step 4:

   

   While the dough is in the refrigerator, we start preparing the filling. We take products for lemon curd. Lemons are mine.

5. Step 5:

   

   Grate the lemon zest on the smallest grater.

6. Step 6:

   

   Put lemon zest, sugar in a saucepan and beat in the eggs.

7. Step 7:

   

   Squeeze the juice out of the lemons.

8. Step 8:

   

   In a saucepan, filter the lemon juice through a sieve.

9. Step 9:

   

   With a whisk, mix the future filling until smooth and put it on a small fire. Cook until thickened, without ceasing to stir.

10. Step 10:

    

    Then add the butter and mix the curd until completely homogeneous.

12. Step 11:

    

    Cover the kurd with a film so that it touches the cream – so a crust does not form on its surface. We send the curd to the refrigerator so that it freezes a little.

13. Step 12:

    

    The dough has time to cool down by this time. Roll it out into a layer 2-3 mm thick on a floured work surface.

14. Step 13:

    

    We put the dough in a baking dish, carefully cut off the side of the cake (its height should be 4 cm), prop up the side with crumpled foil or put a sheet of parchment and pour peas or beans on top. We put the form with the cake in the preheated oven and bake at 200 degrees. to a ruddy color.

15. Step 14:

    

    Products for making meringue. Egg whites are placed in a deep bowl, which can be put in a water bath.

16. Step 15:

    

    Mix the proteins and sugar in a bowl. Put the bowl on a water bath and stir until the sugar dissolves. As soon as the mass becomes a little cloudy, we begin to beat it with a mixer or whisk. And when it thickens a little, remove the bowl from the bath and whisk the cream until it becomes dense, shiny and forms medium peaks. So the meringue is ready!

17. Step 16:

    

    This is how the finished cake looks. We begin to collect tart.

18. Step 17:

    

    We take the lemon curd out of the refrigerator and spread it on the cake.

19. Step 18:

    

    We put the meringue on top, distributing it over the entire surface of the tart. We put it on the top shelf of the oven or under the grill for 4 minutes so that the meringue turns slightly brown.

20. Step 19:

    

    My meringue grabbed during this time with a crispy crust on top, but inside it turned out to be tender. So our delicious dessert is ready! Pour coffee-tea and enjoy!