Lemon Meringue Tart
( 24 oy 4,21/5)
Hello Dear Friends,
We are leaving another busy and tiring week behind us. For me the adventure is just beginning because it's the weekend at my beloved school I will be :)
Last week, we prepared elegant and troublesome cakes. As a matter of fact, I have a different adventure every week. I started to feel the positive effect of the education I received now on me.
As I go into the details of pastry, I want to cook more, read more and go into detail. I broke so many eggs in the past weeks that I saw myself carrying a box of eggs on a bicycle in my dream. He even said, “Isn't that a lot of eggs? I even remember saying, "Oh, what's going to happen, it will be over in 2 days" when I was talking to myself :)
Now let's come to some important points in our recipe.
The first of these is about tart dough. Tart doughs are very delicate, and if you play with them a little too much, their chemistry will deteriorate and they will start to break down because it gives out its oil. When you add flour to collect it, its fine structure is destroyed and the flavor of the tart dough is adversely affected. Because in tarts, it is necessary to prioritize the flavor of the ingredients, not the dough. Make sure that the butter you add to the flour is cold. On hot days, prefer a mixer instead of kneading by hand. Finally, remove your tart base from the mold after it has cooled completely.
The other issue is tempering. You can see the best example of this in the preparation of lemon cream. A cold egg added to the hot stuff on the stove can cook quickly and completely spoil the cream. For this reason, it is necessary to balance the temperature of the egg and the cooked cream. The temperature-balanced eggs are added to the cream. Let's say it didn't happen, you did something wrong and your egg caused lumps in the cream. You can fix this by running it through a blender or strainer.
When it comes to meringues, the meringue we use to decorate the tart is Swedish Mereng. We can also say that it is the most suitable for decoration. While preparing the meringue, you need to be careful while whisking it as vigorously as possible. If you don't whisk, the egg whites will cook and all your hard work may be wasted.
I will go into the subject of meringues in more detail another time. If you want to follow my days with Usla closely You can follow me on instagram.
Love…
For the Tart Dough:
Ingredients for Lemon Meringue Tart Recipe
- 250 g flour
- 150 gr. butter (cold diced)
- 100 gr. powdered sugar
- 1/2 teaspoon of salt
- 2 egg yolk
- 1 teaspoons of vanilla extract
- rind of 1 lemon
- Peel of 1 orange (optional)
- 1 teaspoon ground almonds
How to Make Lemon Meringue Tart Recipe?
- Mix the flour, powdered almonds, powdered sugar and salt in the mixer bowl.
- Run the mixer at low speed and pour the cold butter cubes 2 by 2 on it.
- When the butter is mixed with the flour and becomes lumpy, add the whole lemon peel and the egg yolks one by one.
- When the dough comes together, add the vanilla extract and mix for another 15-20 seconds and transfer the smooth dough to the floured counter.
- Gather and stretch the dough and let it rest in the refrigerator for 30 minutes.
- While the dough is resting, set the oven to 180 degrees.
- Open the rested dough a little larger than the tart mold and lay it in the mold. With the back of the knife, smooth out the excess dough protruding from the edges of the mold.
- With a knife or fork, make holes in the tart base so that it does not rise.
- Cover the dough in the mold with aluminum foil, put 1-2 handfuls of dried legumes in it and bake in the oven at 180 degrees for about 30 minutes.
- After 30 minutes, remove the foil and legumes. If the dough has risen, smooth it out by pressing lightly without burning your hand and cook for another 5 minutes.
- Take the baked tart out of the oven, put it on the grill and let it cool.
For the Lemon Cream:
Ingredients for Lemon Meringue Tart Recipe
- 300 gr. granulated sugar
- 300 ml lemon juice
- 4 pieces of eggs
- 3 sheets of gelatin
How to Make Lemon Meringue Tart Recipe?
- Add half of the sugar to the lemon juice and take it to the stove. Stir and cook on medium heat until the sugar dissolves completely.
- Add half of the remaining sugar to the eggs and mix. Take some of the lemon juice you have heated and mix it into the eggs and whisk.
- Add your warmed eggs to the lemon juice on the stove and cook by mixing until it reaches the consistency of pudding.
- Soak gelatin in ice water until soft. Take it in your hand and squeeze it lightly, add it to the cream you get from the stove and whisk for 2 minutes.
- Take the cream in another bowl, cover it with cling wrap and leave it in the refrigerator for 30 minutes.
For the meringue:
Ingredients for Lemon Meringue Tart Recipe
- 3 egg white
- 100 g powdered sugar
How to Make Lemon Meringue Tart Recipe?
- Take the egg whites and powdered sugar into the mixer bowl. Place the bowl in a double boiler (be careful not to touch the bottom of the pot). Beat as fast as you can with the whisk. When the sugar melts and the whites start to turn white, remove the bowl from the bain-marie.
- Beat with mixer at high speed for about 8-10 minutes.
- When you turn the bowl upside down, it will not flow and when it reaches a consistency that will be cut with a spatula, stop whisking and put the cream in a squeezing bag.
Weighing Assembly:
- Carefully remove the cooled tart dough from the mold.
- Spread the cooled lemon cream evenly into the tart mold.
- Squeeze the meringue in the cream piping bag onto the tart so that it covers the lemon cream.
- With the help of a blowtorch, light the meringue and serve by slicing your tart.
