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Blog - Recipes
Type: Tart
Serves: 6
Difficulty: medium
Preparation time: 30' + prep. lemon curd and italian meringue
Baking: oven 180°C - 356°F
Baking time: 20-25 min
Special diet: vegetarian
Ingredients for 18-20 cm (7-8 inches) round pan
pie pastry 400 g
lemon curd 250 g
italian meringue 150 g
Lemon Meringue Tart
The Lemon Meringue Tart is a classic of Italian pastry. With its freshness and its elegance, it lends itself well as a dessert to serve after lunch or dinner for a holiday or a special occasion. The combination of buttery and friable shortcrust, soft and sweet italian meringue, freshness and acidity of lemon curd, give to this dessert a balance of irresistible flavors and textures.

How to make Lemon Meringue Tart
Prepare the pie pastry as described in the recipe Pie pastry.
Roll the pie pastry 4-5 mm thin and rest in fridge about 10-20 minutes.
Put it in the 22 cm (8-9 inches) round pan and cut off the excess pastry. Make some holes with a fork. Rest it in the refrigerator about 10-20 minutes.
Preheat oven to 356 degrees F (180 degrees C).
*Bake 20 to 25 minutes in the preheated oven.
Meanwhile prepare the lemon curd as described in the recipe Lemon curd (a half dose).
Bring out the tart and let it cool in the cake pan before removing it.
Spread the custard on the base of the tart in a uniform layer (you can use a pastry bag).
Prepare the Italian meringue with 100 g of sugar, 50 g of egg white and 25 g of water, as described in the recipe Italian Meringue (click this red text to go to the recipe).
Place the Italian Meringue on the tart until it is completely covered and, creates irregular waves and tufts with a spatula or a the back of the spoon.
Flame the meringue with the cooking torch.

Tips and Tricks
When you flatten the pastry with the rolling pin do not use too much flour. Use just the what is needed to keep it from sticking to the table. Excess flour will make the pie gray during cooking.

*How to cook the shortcrust
Many dear Italian grandmothers will recommend to put baking paper and beans or rice on the bottom of the shortcrust to prevent it from swelling. You can use this method (okay, I do not want to contradict the grandmother!), but if you follow the trick that I'm going to explain to you shortly you'll be amazed at the result. Here is my trick: cover the cake pan with the pie pastry, punch it very well with a fork, and let it rest in the refrigerator for 10-20 minutes. Put the tart in the oven, as it is (with nothing on it) and cook it for 10 minutes. After this time, almost certainly a large bubble will have formed at the bottom of the tart. Take it out of the oven and pierce the bubble with a toothpick, so that it collapses and the tart goes back flat and regular, then put it back in the oven and finish cooking, keeping it under control. If other bubbles form, repeat this operation. Surprised!? You will have obtained a perfectly smooth base, well baked on the surface (which does not happen with beans, does it?).

Keep the base of the tart tart for 3-4 days in an air-tight container, in a cool, dry place. When you fill it with pastry cream and fresh fruit, keep it in the fridge, protected from humidity and consume it within a day.

Are you looking for a recipe journal to write down this recipe? I created the product that may be suitable for you: My Sweet recipes: Cakes and Desserts Recipe Book.

If you are looking for other delicious recipes, here are some examples:
Apricot Tart, Meringue Cake, Lemon Cake

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