Lemon tart with meringue. Tart with lemon curd and Italian meringue Lemon meringue pie from Ramzi

Someone will say: "Well, what's interesting here?! Another lemon tart in the ribbon."
But first, this is my first lemon tart. Yes, yes, I still haven't tried it J
Secondly, I went through a lot of recipes in search of a suitable option for me. And I settled on such a lightweight set of components. That is, there is the least amount of butter and sugar, compared to the classic Kurd. Lemon cream is generally prepared with water, which was new to me. And by the way, it will be interesting for those who have intolerance to whole milk, but who can consume other dairy products (I mean, butter).
Thirdly, I prepared lemon chips, which once amazed me with their beauty. They are like stained glass pieces created by nature itself!

From a technological point of view, you can still reduce sugar only in the lemon filling, I do not recommend doing this in meringue, since then it will not be dense enough, and, accordingly, will not keep a beautiful shape on the tart. If you decide to completely abandon the meringue, then you need to reconsider the composition of the cream, because it is quite sour, which is compensated by the sweetness of the meringue.
I made a lot of chips at once, only a few pieces are needed for a tart. So if you want, you can reduce the proportions at times. From 3 lemons, I got 1 baking sheet completely filled with chips in one layer.

Shape - 20cm

INGREDIENTS:
Caramelized lemon chips / Caramelized lemon chips:
3 lemons
2 tbsp. Sahara
1 st. water


Flour for baking 140 g
Salt 5 g
Sugar 5 g
Butter, chilled 70 g
Eggs 40 g
Water 10 g
Vanilla extract 1 drop
Lemon zest, grated 2 g

Lemon Pie Filling/ Lemon filling:
Water 430 ml
Sugar 100 g
Egg yolks 38 g
Whole eggs 55 g
Corn starch 45 g
Lemon zest 15 g
Butter 30g
Lemon juice 120 ml


Egg whites 100 g
Fine sugar 200 g

COOKING METHOD:
Caramelized Lemon Chips:
1. Cut the lemons as thin as possible and set them aside.
2. In a large saucepan, mix sugar and water, heat until sugar dissolves.
3. Add lemon slices and cook over low heat until transparent. Please be patient, this may take up to 25 minutes.
4. Spread them on a baking sheet covered with parchment. Dry in an oven preheated to 90 C for 1.5-2 hours until they begin to brown slightly. Let them cool down.

Store unused chips in a sealed container lined with parchment in a dark, cool place.

Pâte Brisee / Shortcrust (chopped) dough
1. Sift flour, salt and sugar and mix in a bowl.
2. Cut the butter into small cubes. Rub it into the flour, with your fingertips, until the mixture looks like wet crumbs. Make a hole in the center.
3. Mix eggs, water, vanilla and lemon zest. Pour into the well in flour. Mix until a soft dough forms.

4. Turn the dough out onto a lightly floured work surface. Gather the dough into a ball.
5. Wrap in cling film and refrigerate for 30 minutes before using.
6. Roll out the dough very thinly, refrigerate for 10 minutes. Then transfer to the mold and gently lay it down. Trim off excess dough, leaving 2 cm high sides, refrigerate for 10 minutes.

7. Preheat the oven to 170 C. Bake under load (rice, beans) for 15 minutes and without load for 5 minutes.

Note: I do the first 3 steps with the dough using a food processor. Thus, the butter does not melt unnecessarily as from the warmth of the hands, the pieces of butter remain directly in the flour and the dough turns out as it should during the baking process - very crumbly.

Lemon Pie Fillingfilling:
1. In a saucepan, dissolve ½ sugar in water and bring to a boil.
2. Mix egg yolks and whole eggs and ½ sugar.

3 . Add lemon zest, then starch and mix well until smooth.

4 . Pour some of the hot water into the egg mixture in a thin stream all the time! stirring with a whisk.
5 . Pour the egg mixture into the remaining water and simmer constantly! stirring.
6. When the mixture boils and thickens, add lemon juice, mix well and bring to a boil again, stirring, remove from heat. Cool down to 40 C.
7. Add the butter, and stir until the butter is completely dissolved and blended into the cream. Rub the cream through a sieve.

8. Before use, the cream should be covered with cling film. The film should directly touch the cream to avoid winding and crusting on the surface of the cream. Remove to refrigerator.

Swiss Meringue/Swiss Meringue
1. Mix proteins and sugar in a fireproof bowl and place in a water bath. Stirring constantly, bring the protein-sugar mixture to 50 C.
2. Remove the whites from the water bath and beat on high speed until stiff peaks and until the meringue has cooled to room temperature.

By popular demand :) added a photo of the nozzle

Assembly:
Cool the baked base. Put the lemon filling in the base.
Top with meringue.

Burn it with a burner or under the grill for a few minutes. Decorate the tart with lemon chips.

Happy tea!

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 dessert that has been known for a long time, but in each country it is served differently and has its own name. The delicacy was invented in France, in Russia this culinary masterpiece is better known as a fruit basket, which is served in portions, and not in the form of an open pie.

Tart is a very delicate, airy dessert. In order for it not to be sugary-sweet, chefs have found the perfect combination. This is how the lemon tart was born.

Classic lemon tart

The classic lemon tart is very easy to make. What attracts beginner cooks in this recipe is its simplicity and the availability of products. Cope with the preparation of dessert, even a person who is on "you" with pastries.

Ingredients:

  • 250 grams of flour;
  • 5 eggs;
  • 450 grams of butter;
  • 340 grams of sugar;
  • 5 large lemons;
  • 50 grams of almonds.

Cooking:

Sift the flour through a sieve and pour into a cup with high sides. 150 grams of butter cut into cubes and put in flour. Mix well.

Put the almonds in a blender or coffee grinder and grind into crumbs. Pour into the dough and add 100 grams of sugar. Knead the dough with your hands.

Prepare a mold with split sides by lining it with baking paper. Roll out the dough on a floured surface. Put it in the form, form the sides. Put to bake on the middle shelf for 18-23 minutes at a temperature of 190 degrees.

Remove the zest from the lemon with a grater. If it is large, then it should be chopped.

Put a frying pan with high sides on the fire, pouring water. Put the zest and pour 240 grams of sugar into a separate cup. Mix everything thoroughly.

Cut the lemons into 2 parts, squeeze the juice, strain through a sieve to remove all the seeds and pulp. Pour the juice to the zest, add 4 eggs and mix everything with a whisk. Cut 300 grams of butter into small cubes.

Put a cup with juice and zest in a water bath. Throughout the time until the mass becomes thick, it should be mixed with a whisk. Gradually add butter and mix.

Take the mold out of the oven and let it cool completely. Pour the cream on top, and when it has completely cooled, put the tart in the refrigerator overnight.

French lemon tart with curd and meringue

Not many people know that they are already familiar with such a dessert as meringue since childhood. But when you hear the word meringue, everything immediately becomes clear. The French are very fond of adding meringue to lemon tart, but there is another unusual product that gives the dessert a very piquant shade, this is Kurd.

Ingredients

For test:

  • 250 grams of flour;
  • 110 grams of butter;
  • 55 grams of powdered sugar;
  • 1 egg;
  • 1⁄2 vanilla pod;
  • a pinch of salt.

Lemon Curd:

  • 160 milliliters of lemon juice;
  • 6 yolks;
  • 3 eggs;
  • 150 grams of sugar;
  • 125 grams of butter;
  • 5 grams of gelatin.

Meringue:

  • 4 proteins;
  • 250 grams of sugar.

Cooking:

  1. To prepare the dough, sift the flour well and mix it with salt and powdered sugar.
  2. Butter cut into small cubes. It must be very cold. Put it in flour.
  3. Next, chop the butter on the flour with a knife, in the same way it mixes well. Add vanilla and egg. Knead the dough and put it in the refrigerator to cool for 60 minutes.
  4. Put baking paper on the table, put the dough in the center. Cover it with a second sheet of paper and start rolling it out. Transfer the dough into a form with detachable sides, form the sides. Trim off excess dough and pierce it with a fork in different parts of the bottom. Place the mold in the refrigerator for another 10-20 minutes.
  5. Preheat the oven to 180 degrees and put the cake to bake for 18-22 minutes. The time may vary depending on the power of the oven. Therefore, you should follow the test. As soon as the cake is browned, you can get it.
  6. In order for the Kurd to have the right consistency, culinary experts advise using gelatin in plates. It should be soaked in cold water.
  7. Squeeze the lemon into a separate cup and strain the juice through a sieve. Pour it into a ladle and add 1⁄2 sugar. Put the mass on fire.
  8. Separately, break the eggs into a cup and lay out the yolks, add the remaining sugar and beat with a mixer.
  9. Lemon juice after it boils, pour into a cup with eggs and sugar. Put on fire and stir without stopping. The consistency of the mass should be like sour cream. Remove from the gas and add the soaked, squeezed gelatin.
  10. After 10 minutes, add butter at room temperature and beat with a whisk or blender.
  11. Pour the finished Kurd onto the cake, smooth with a silicone spatula, put in the refrigerator for 60 minutes.
  12. While the curd is cooling, you can start preparing the meringue for the lemon tart. To do this, mix the proteins with sugar. No need to actively beat them with a mixer. It will be enough to slightly mix with a whisk.
  13. Put a pot of water on the gas. After it boils, place a cup of proteins in a water bath. Without ceasing to mix the mass until it becomes a temperature of 52-55 degrees. Remove from the water bath and beat the mass with a mixer at high speed. You should get strong peaks.
  14. Take the chilled lemon tart out of the fridge, spoon in the meringue and make loose strokes. For a more interesting look, you can burn the peaks on top with a burner.

Lemon tart in a slow cooker

In the world of developing technologies, many housewives do not resort to an oven or gas when cooking, a multicooker came to their rescue. Lemon tart in a slow cooker turns out to be very tasty, the filling of the dessert is tender, it is very similar to air pudding. Bright sourness from lemons makes this delicacy unusual.

Ingredients:

For test:

  • 90 grams of butter;
  • 70 grams of sugar;
  • 200 grams of flour;
  • 1 yolk.

For filling:

  • 2 lemons;
  • 3 eggs;
  • 50 grams of sugar;
  • 50 grams of flour;
  • 60 grams of curd cheese.

Cooking:

  1. Butter, pre-chilled in the refrigerator, grate on a coarse grater. Put the yolk to it, pour out the sugar and sifted flour. Mix everything with your hands and form a ball from the resulting crumb. Place the dough in the refrigerator for 1 hour.
  2. You can start preparing the filling. One lemon should be peeled on a grater. When grating the zest, make sure that the white part of the lemon is not peeled off.
  3. Cut the lemons in half, squeeze out the juice. Strain it through a sieve to remove unnecessary bones and pulp. Approximately 100 milliliters of lemon juice should be obtained.
  4. In a cup, separately beat the eggs with sugar, pour the lemon zest, curd cheese and pour the juice. Gradually add the sifted flour. Beat at medium and high speeds, alternating between them.
  5. From parchment paper, strips 10 centimeters wide should be cut. Their length depends on the volume of the multicooker bowl. The stripes should be long and hang down on both sides. Lay two stripes crosswise. This will help to easily get the dessert after it is cooked.
  6. The chilled dough should be rolled out and put in a multicooker bowl, forming high sides. Pour the lemon filling over the pastry. It should fill the dough basket a little more than half.
  7. Close the lid of the multicooker and set the "Baking" mode. Set the timer to 60 minutes.
  8. To decorate a lemon tart prepared according to a recipe adapted for a slow cooker, you can use meringue. Only you have to cook it the old fashioned way - on gas. And decorate the tart only after cooking.

Diet lemon tart

For those who follow their figure, a delicious, low-calorie version of the lemon tart recipe has been specially developed. It tastes no less delicious than a classic dessert.

Ingredients:

For test:

  • 100 grams of oatmeal;
  • 2 egg whites;
  • 70 grams of fat-free cottage cheese;
  • 5 sachets of sweetener.

For filling:

  • 25-30 grams of lemon juice;
  • 1 tablespoon lemon zest;
  • 2 yolks;
  • 200 milliliters of skim milk;
  • 30 grams of cornstarch;
  • 75 grams of soft fat-free cottage cheese;
  • 5 sachets of sweetener.

Cooking:

  1. To prepare the base, mix the sifted flour and starch in a cup. Introduce egg whites, soft cottage cheese and sweetener. Knead the dough. It should be thick and sticky.
  2. Prepare a silicone baking dish, spread the dough evenly over the bottom and sides. Put the dough to bake in the oven for 10-12 minutes at a temperature of 180-190 degrees.
  3. To prepare the filling, you need to beat the yolks and starch with a mixer in a separate cup, pour in half the milk, lemon juice. After obtaining a homogeneous smooth mass, pour out the zest and beat everything again.
  4. Mix the second half of the milk with a sweetener and put it on fire. It is not necessary to bring the mixture to a boil, when the milk is well warmed up, add the egg mixture. Mix everything thoroughly until the filling thickens.
  5. Then turn off the fire and let the mixture cool down. Beat the filling again with a mixer, then add soft cottage cheese and mix everything thoroughly.
  6. Put the filling on the cake, smooth with a silicone spatula and put in the oven for 10-12 minutes. The tart should be baked at a temperature of 180 degrees.

Sweet tarts are a great dessert, an easy alternative to hearty pies and cakes. They usually consist of crispy, thin chopped dough and a filling that is made from a variety of fruits, combined with chocolate, caramel, buttercream and other additives.

Lemon Tart Recipe Features

One of the most famous tarts is the lemon meringue tart. Lemon classic pastries, a light, airy dessert that never gets boring. Its balanced sweet and sour taste conquers from the first bite. The most delicate filling, hidden under a cap of fluffy meringue, instantly melts in your mouth, and the meringue itself complements the citrus sourness with its sweetness.

Lemon curd will be used as the filling for the lemon tart. For the cap of the tart, let's prepare the custard meringue, which is a ready-to-eat protein cream, and therefore it is not necessary to bake the cake - except for beauty. Dough for cake - chopped.

Before serving, be sure to send the lemon tart to the refrigerator for 3-4 hours so that the lemon filling freezes well and the flavors combine. In addition, it is in the cold form that this cake is especially tasty.
Preparation time: about 1 hour plus chilling time in the refrigerator.

Ingredients

for a mold with a diameter of 20 cm:

  • 160 grams of sugar for the meringue, 50 grams for the curd and another 1 teaspoon for the dough
  • 120 grams of flour
  • 60 grams of butter for the dough and another 55 grams for the Kurd
  • 2 lemons
  • 2 eggs
  • 2 proteins for meringue
  • 2-3 tbsp. tablespoons of ice water or whey
  • a pinch of salt

How to make Lemon Meringue Tart

With the preparation of this wonderful open pie, you will have to tinker, but it fully justifies all the time and effort spent.

Step 1. Prepare the dough for the tart

In a blender bowl, combine flour, salt, sugar and cold butter. Quickly beat the mass into crumbs and according to Art. l. add whey (water). The dough will be soft and tender.
Wrap it in cling film and refrigerate for 20 minutes.

Step 2. Prepare the lemon curd - tart filling

During this time, prepare the lemon filling. Grate the lemon zest on the finest grater.
Send it to a small saucepan along with sugar.
Add eggs there.


Squeeze the juice from the lemons, strain through a sieve. Pour into saucepan with zest, sugar and eggs. Mix with a whisk until smooth and put on a small fire, without ceasing to interfere. Bring the cream to a thickening, then add the butter and mix the curd until completely smooth.



Pour the curd into a small deep plate and cover with a film so that it touches the cream - this way a crust does not form on its surface. Send the curd to the refrigerator.

Read more about cooking - another edition of the same recipe.

lemon curd

Stage 3. Bake the cake for the tart

Chopped dough will have time to cool by this time. Roll it out into a layer 2-3 mm thick on a table sprinkled with flour.

Place the dough in a baking dish, carefully trim the sides (height 4-4.5 cm). it is also necessary to support the sides with crumpled foil or put a sheet of parchment and pour peas or beans.

Bake the tart crust in an oven heated to 200 degrees until golden brown.

Step 4. Prepare the meringue custard for the lemon tart

Mix egg whites and sugar in a bowl that can be placed over a water bath.
Put the dishes in the bath and stir until the sugar dissolves.
As soon as the sugar dissolves and the mass becomes a little cloudy, start beating it with a mixer.



When the whites have thickened a little, remove them from the bath and beat until the cream is thick, shiny and forms medium peaks. The meringue is ready.

Stage 5. Assembling the tart

By this time, the cake should already be ready, and therefore it's time to collect the tart.
Spread the lemon filling over the crust.

Then lay out a layer of meringue and spread it over the entire surface of the tart.

Place the pie under the grill for 3-4 minutes so that the top of the meringue is slightly browned and appetizing.

Send the finished cake to the refrigerator, and then enjoy this magic with a cup of aromatic tea.

Cooking instructions

1 hour 45 minutes Print

    1. In a stand mixer, combine 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.