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Exquisite lemon tart with a tangy filling and a tender crust

Exquisite lemon tart with a tangy filling and a tender crust

This lemon tart recipe is a delight that combines the tang of lemon with a beautifully crafted crumbly crust, topped with a light and airy Italian meringue. The tart features a simple but richly flavorful base of sweetened condensed milk and fresh lemon juice, encased in a buttery crust that crumbles perfectly with every bite. Italian meringue, known for its shiny peaks and marshmallow-like texture, adds a sophisticated touch that makes this dessert not only delicious but visually stunning.

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Why you'll love it: Lemon lovers will love the bright, refreshing burst of citrus that perfectly balances the sweetness of condensed milk. The contrast between the tart lemon filling and the sweet, cloud-like meringue creates a harmonious flavor profile that is light but satisfying. Plus, the crumbly texture of the crust provides a delicious sensory contrast with the creamy filling and soft meringue, making each bite a complete taste experience.

Perfect occasion: This lemon tart is perfect for spring and summer gatherings, where a refreshing citrus-based dessert is especially popular. It's ideal for occasions like Easter, Mother's Day or a sunny weekend brunch. The elegant appearance of this tart makes it suitable for both formal events and informal gatherings, where it will certainly be a conversation starter.

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Decorating Tips: For an extra touch of elegance, you can lightly flambé the meringue with a kitchen torch to achieve a beautiful bronzed finish. Alternatively, the meringue peaks can be browned under the grill for a few seconds to achieve the same effect. Garnish with lemon zest or sliced ​​lemon slices to highlight the lemon flavor and add a pop of color. Mint sprigs or edible flowers can also be used for a more decorative presentation.

  1. Ingredients for the crust:
    • 70 grams of sugar
    • 140 grams of unsalted butter, cold
    • 210 grams of flour
  2. Ingredients for the filling:
    • 800 grams of sweetened condensed milk
    • 200 ml lemon juice
  3. Ingredients for the meringue:
    • 120 grams of egg whites
    • 240 grams of sugar
  4. Preparation:
    • For the dough: Mix the sugar, butter and flour by hand until you have coarse crumbs. Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes. Roll out the pastry to fit a 28cm diameter pie dish, cut off the excess, prick it with a fork and bake at 180°C (356°F) for 15 minutes or until let it be golden. Let cool completely.
    • For the filling: Mix the sweetened condensed milk with the lemon juice, mix well and pour into the cooled crust. Refrigerate 30 minutes to set.
    • For the Italian meringue: Whisk the egg whites until stiff peaks form. At the same time, cook the sugar with just enough water to cover it, until it reaches 117°C (soft ball stage), about 20 minutes. Slowly pour the hot sugar syrup into the beaten egg whites while continuing to beat at high speed until the bowl is cool to the touch.
    • Decorate the tart with the meringue and toast in the oven on high until the meringue is lightly golden.
    • Remove from the oven, unmold and serve.
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