Tarte au Citron Meringuée

Підготовка

Інгредієнти

Спосіб приготування

Крок за кроком

1. 1

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

   Близько 2 хв

2. 2

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

   Близько 5 хв

   Примітка кухаря: 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.

   Близько 2 хв

4. 4

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

   Близько 3 хв

5. 5

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

   Близько 10 хв

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.

   Близько 5 хв

7. 7

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

   Близько 3 хв

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.

   Близько 2 хв

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.

   Близько 22 хв

10. 10

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

    Близько 10 хв

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.

    Близько 3 хв

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.

    Близько 10 хв

    Примітка кухаря: 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.

    Близько 2 хв

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.

    Близько 2 год

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).

    Близько 2 хв

    Примітка кухаря: 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).

    Близько 5 хв

    Примітка кухаря: 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.

    Близько 7 хв

18. 18

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

    Близько 5 хв

19. 19

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

    Близько 1 хв

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