Tarte au Citron Meringuée

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   For the crust, combine the all-purpose flour and granulated sugar in a large bowl.

   Oko 2 min

2. 2

   Cut in the cold, cubed unsalted butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.

   Oko 5 min

   Napomena kuhara: Work quickly to prevent the butter from melting too much.

3. 3

   Add the egg yolk and cold water, mixing until the dough just comes together. Do not overmix.

   Oko 2 min

4. 4

   Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.

   Oko 3 min

5. 5

   Preheat your oven to 180°C (350°F).

   Oko 10 min

6. 6

   On a lightly floured surface, roll out the chilled dough to a 3mm thickness, large enough to fit a 24cm (9.5-inch) tart pan with a removable bottom.

   Oko 5 min

7. 7

   Carefully transfer the dough to the tart pan, pressing it gently into the bottom and up the sides. Trim any excess dough.

   Oko 3 min

8. 8

   Prick the bottom of the crust all over with a fork, then line it with parchment paper and fill with pie weights or dried beans.

   Oko 2 min

9. 9

   Blind bake the crust for 15 minutes, then remove the parchment paper and weights and bake for another 5-7 minutes, or until lightly golden.

   Oko 22 min

10. 10

    Remove the crust from the oven and let it cool completely on a wire rack.

    Oko 10 min

11. 11

    For the lemon filling, whisk together the lemon juice, lemon zest, granulated sugar, whole eggs, and egg yolks in a medium saucepan over medium-low heat.

    Oko 3 min

12. 12

    Cook, stirring constantly with a whisk, until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes. Do not boil.

    Oko 10 min

    Napomena kuhara: If the mixture starts to curdle, remove it from the heat and whisk vigorously.

13. 13

    Remove the pan from the heat and stir in the cubed unsalted butter until fully melted and incorporated.

    Oko 2 min

14. 14

    Pour the lemon filling into the cooled tart crust and spread evenly. Chill in the refrigerator for at least 2 hours, or until set.

    Oko 2 h

15. 15

    For the meringue, combine the egg whites, granulated sugar, and cream of tartar in a heatproof bowl set over a saucepan of simmering water (a double boiler).

    Oko 2 min

    Napomena kuhara: Ensure the bottom of the bowl does not touch the water.

16. 16

    Whisk constantly until the sugar dissolves and the mixture is warm to the touch (around 60°C or 140°F).

    Oko 5 min

    Napomena kuhara: Rub a small amount of the mixture between your fingers; if it feels smooth, the sugar has dissolved.

17. 17

    Remove the bowl from the heat and beat with an electric mixer on high speed until stiff, glossy peaks form, about 5-7 minutes.

    Oko 7 min

18. 18

    Spoon or pipe the meringue over the chilled lemon filling, making decorative swirls or peaks.

    Oko 5 min

19. 19

    If desired, use a kitchen torch to lightly brown the meringue until golden.

    Oko 1 min

    Napomena kuhara: Alternatively, you can place the tart under a preheated broiler for 1-2 minutes, watching carefully to prevent burning.