Meringue lemon tart from Mother's Day

Method

1. 1

   Preheating

2. 2

   Start by preheating your oven to 180°C (th.6) to ensure a smooth baking of the dough. Meanwhile, prepare to assemble the ingredients of the sanded dough that will form the base of your lemon meringue pie on Mother's Day.

3. 3

   Preparation of dough

4. 4

   Pour flour, ice sugar and salt into a salad bowl. Add the cold butter cut into small pieces, then sand the whole fingertips, until you get a sandy texture. Stir in the egg and mix until you get a homogeneous dough. Pick up in a ball, film and let rest for 30 minutes.

5. 5

   Cooking dough

6. 6

   Spread the dough on a slightly floured plane, then pour in a 24 cm pie pan. Stitch the bottom with a fork, cover with baking paper and cooking balls or legumes. Cook white in preheated oven for 20 minutes. Remove the balls and extend the cooking 10 minutes until light golden color.

7. 7

   Preparation of lemon cream

8. 8

   Take the lemons and squeeze their juice. In a saucepan, whisk the eggs, sugar, Maizena, zest and lemon juice. Heat gently without stopping stirring until thickened. Out of the heat, gradually add the butter into pieces, then cool slightly before pouring on the cooked pie bottom.

9. 9

   Rest and cooling

10. 10

    Let the lemon cream pie cool completely at room temperature, then place it in the refrigerator for about 1 hour so that the cream freezes and takes a nice consistency. This will facilitate the holding of the upcoming meringue and allow a clear cut.

11. 11

    Preparation of meringue

12. 12

    Mount the white eggs with the tartar cream. When they become sparkling, incorporate the sugar gradually until you get a smooth, firm and shiny meringue. Transfer into a socket pocket to make an elegant presentation on your pie.

13. 13

    Assembly and finishing

14. 14

    Gently cover the cooled lemon cream with your meringue, creating tips or a spiral using the socket pocket. Put the pie back in grill mode for a few minutes to brown the meringue, or use a kitchen torch to get a nice golden color without burning the surface.

15. 15

    Service

16. 16

    Refrigerate the meringue lemon pie about 20 minutes before serving, so that it reveals all its flavours during the tasting. Cut in generous portions and offer this sweetness on Mother's Day, for a delicious and refined dessert.

Nutrition

calories

300

fatContent

10

fiberContent

1.2

sugarContent

31

sodiumContent

0.14

proteinContent

4.4

carbohydrateContent

47

saturatedFatContent

6.4

Indicative values from the source, for the original recipe.

Reviews