Lemon tart with meringue by Pierre Hermé
Lemon cream and meringue tart is an absolute classic, it's hard to imagine a more perfect combination of slightly sour cream and sweet meringue. And the authorship of the famous French pastry chef Pierre Hermé can guarantee that the tart will be insanely delicious. By the way, it is prepared quite simply and does not require any special skills or equipment, so go ahead and indulge in a perfect bake with a French accent! And on the eve of the New Year holidays, citrus baked goods will enhance the feeling of festivity!
The photo of my tarta used to look like this :) I'll save it for history.
Insert ingredients:
batter (Pate sucre):
- room temperature butter - 125 gm .
- salt - a pinch
- flour - 210g
- fine sugar - 85 gr.
- seeds of half a vanilla pod
- almond flour - 25 gr.
- egg - 1 piece .
lemon cream (Creme au citron):
- lemon - 3 pieces (zest and 100 ml juice)
- eggs - 2 pcs.
- sugar - 135 gr.
- room temperature butter - 165 gr.
French meringue:
- egg whites - 3 pcs.
- sugar powder - 150 gr.
- fine sugar - 10 grams .
Cooking lemon tart with meringue:
For the batter, beat the butter.
Add the salt, flour, vanilla seeds, almond flour and egg and knead the dough until smooth.
Roll the dough into a ball and remove to the refrigerator for 2 hours.
Then prepare the cream. Remove the zest from the lemons and squeeze 100 ml of lemon juice.
Whisk the eggs with the sugar, add the juice and zest.
On a water bath (I did without one), heat the mixture to 82-83 degrees Celsius, stirring continuously. If you don't have a thermometer, look at the appearance and consistency: the mixture will get lighter and thicken to the consistency of not very thick sour cream.
Cool the cream to room temperature, then add the diced warm butter and whisk until smooth.
Place the finished cream in the refrigerator.
Roll out the dough between two layers of paper in a thin layer.
Roll out the dough between two layers of paper.
Place the dough in a 23-25 cm diameter mold, prick it with a fork, place parchment on top and pile a load of beans or cereal.
Bake in a preheated 190 degree oven for about 20 minutes, then cool completely.
Pour the cream over the pie base.
Whisk the egg whites, gradually adding powdered sugar and sugar until stiff peaks.
Spoon the meringue (whipped whites) onto the tart using a pastry bag or a spoon. I layered the meringue and then made the curls by spooning the meringue and lightly lifting small "waves".
And then make the curls by touching the meringue with a spoon and lightly lifting small "waves".
Bake the meringue tart in a preheated 250 degree oven for about 8-10 more minutes (or scorch the meringue with a pastry burner). The meringue should only set on top, not bake through completely. Be careful, it can burn easily and very quickly!"
Be careful, it can burn easily and very quickly!
Cool the finished tart well and serve.
And an old photo of the cut :)
I cut the tart while still literally warm and the lemon cream was leaking out, the next day everything cut perfectly and held its shape well, so have the patience to wait for the tart to cool well.
Bon appetit!"
