Lemon Tart

About 10 slices 2 hours
Lemon Tart
Rating: (0ratings)

Ingredients

    Shortcrust pastry

    • 150 g butter, softened
    • 300 g plain flour
    • 90 g Dansukker Icing Sugar
    • 1 egg

    Lemon cream

    • 85 g Dansukker Granulated Sugar
    • 150 ml whipping cream
    • 2 eggs
    • zest and juice of 3 lemons, preferably organic
    • 1 tsp cornflour

    Warm-whipped meringue

    • 3 egg whites
    • 170 g Dansukker Granulated Sugar

    Make the shortcrust pastry. Cube the butter and add to the other ingredients in a food processor. Mix quickly into a dough. Cover with cling film and refrigerate for 30 minutes.

    Set the oven temperature to 150°C.

    Roll out the dough into a rectangle on a floured sheet of parchment paper, about half a centimetre thick.

    Transfer the pie dough into a rectangular baking tray, about 13 x 36 cm. Use a fork to prick holes in the pie crust.

    Bake in the lower part of the oven for about 10 minutes.

    Combine all the ingredients for the lemon cream in a bowl. Whisk together. Pour the lemon cream into the tray and bake in the lower part of the oven for 35-40 minutes. Allow to cool.

    Prepare the warm-whipped meringue. Pour the egg whites and sugar into a dry, clean bowl. Whisk the egg whites over a water bath until the temperature reaches 50-65 °C. Continue whisking throughout.

    Check by rubbing the meringue mixture between the fingers; all sugar crystals must be completely dissolved. Pour the mixture into a different bowl and whisk the meringue until it is cooled and fluffy.

    Place the mixture in a piping bag with a nozzle of your choice, and pipe over the pie. Caramelise the meringue using a cook’s blow torch, and serve.

    The recipe was made by

    Dansukker