Lemon Meringue Tart

Here we go you guys! Your ALL-TIME Instagram favorite! The Lemon Meringue Tart – funny enough though this isn’t my fav haha – let get started with the recipe ?

Lemon Meringue Tart

Prep: 1h | Rest: 1h | Cooking: 15min| 8 persons

Recipe

1. Preheat the oven to 180°C/355°F
2. Roll out your shortbread dough into the mold of your choice and make holes at the bottom using a fork.
3. Bake for about 15 minutes at 180°C/355°F

For the Lemon Confit:

1. Mix the agar with the sugar in a bowl. Pour the lemon juice in the pan, once the juice is steaming add at once your agar-agar/sugar mixture.
2. Mix with a whisk and cook at a boil for about a minute. Then transfer to a bowl and let cool in the refrigerator.

For the Lemon Custard:

1. Hydrate the gelatin in a bowl of cold water. In a bowl mix the eggs with the sugar. In a saucepan bring the lemon juice and the zest to a boil. Pour in the egg/sugar mixture and whisking vigorously.
2. Pour everything back over the heat and cook until the first boil (at the first plop). Remove from the heat and add the gelatin and butter. Mix with a whisk and if necessary, with a mixer to remove any lumps.
3. In your baked tart shell, spread your lemon confit and then the lemon cream. Keep in the fridge for at least 30min.

The Italian Meringue:

1. Pour the egg whites into the bowl of the robot with the whisk.
2. In a saucepan pour the water and the sugar. Heat up to a temperature of 114°C/237°F. At that moment, beat the egg whites at full power.
3. When the syrup reaches 118°C/245°F pour it over the egg whites while continuing to beat at maximum speed. Continue whipping until the mixer bowl is cold.
4. Spread the meringue on your pie either with a spoon or with a piping bag and the tip of your choice!

Click here to watch how I put it all together!

Come over to Instagram if you have questions!

Have you tried this recipe? Tag me on Instagram @bakingoverseas / #bakingoverseas so I can see it ?

More Pies recipes here