Recipe: Lemon Tart

Name: Tarte au citron
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 portions
Ingredients: 300 g de pâte sablée ou brisée.Crème pâtissière :1/4 de litre de lait1/4 de gousse de de vanille3 jaunes d'œufs30 g de sucre semoule30 g de maïzena1/2 citron.Meringue italienne :2 blancs d'œufs125 g de sucre semoule20 g de sucre glace.

By ti chef ★ ★ ★ ★ ★ 4.8/5 (10 reviews) Desserts

Prep 20 min

Cook 30 min

Total 50 min

Servings 8 serv.

Lemon Tart is a culinary dessert that dates back centuries. There are several stories about its origin, but most experts agree that it was probably created in Europe during the Middle Ages. The lemons, which are used to make this tart, originate from Asia, but were introduced to Europe by the Arabs in the Middle Ages. Lemons were considered rare and precious fruits at that time, as they were difficult to cultivate and transport.

Ingredients for 8 servings

300 g shortbread or shortcrust pastry.

Pastry cream:

1/4 liter of milk
1/4 vanilla pod
3 egg yolks
30 g caster sugar
30 g cornstarch
1/2 lemon.

Italian meringue:

2 egg whites
125 g caster sugar
20 g powdered sugar.

Step-by-step directions

1- Make your pastry the day before.

2- On the day of use, bake it blind (with dried vegetables) for 25 minutes at 220°.

3- Make your pastry cream (cornstarch replaces flour!). Incorporate the juice of the 1/2 lemon as well as the zest finely chopped.

4- Make the Italian meringue: Whip the whites into stiff peaks, adding a teaspoon of sugar halfway through.

5- On the stove, wet the remaining sugar with 3 tablespoons of water. Cook until the soft ball stage (120°, dip a spoon in the boiling sugar, then dip in a bowl of cold water, the drop forms a ball). It takes about 5 minutes.

6- Pour this cooked sugar over the stiff whites, between the edges of the bowl and the whisk and do this quickly. Whisk at low speed until cooled.
Take half of the meringue and mix it with the pastry cream.

7- Fill the bottom of the tart with this lightened cream.
8/ Put the rest of the meringue on the lemon cream using a pastry bag and a fluted nozzle.
Sprinkle with powdered sugar and place under the grill for 2 minutes.
You can boil the zest in the milk the cream will be more flavored. Enjoy!!!