Zutaten für Lemon Meringue Tart
- Fresh Lemon Juice
- 1 cup granulated sugar (plus 4 tablespoons for crust)
- Whipping Cream
- Egg Yolks
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter
- 3 tablespoons ice water (plus more as needed)
- Lemon
- 4 large egg whites
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Zubereitung von Lemon Meringue Tart
- **Make the Lemon Curd:**
- In a small saucepan, whisk together 1 cup fresh lemon juice, 1 cup granulated sugar, 1/2 cup heavy cream, and 4 large egg yolks until well combined.
- Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 7-10 minutes).
- Immediately pour the curd into a bowl.
- Press plastic wrap directly onto the surface of the curd to prevent a skin from forming.
- Refrigerate for at least 2 hours, or until completely chilled.
- **Make the Crust:**
- In a food processor, combine 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, and 1/4 teaspoon salt.
- Add 1/2 cup (1 stick) cold unsalted butter, cut into cubes, and pulse until the mixture resembles coarse crumbs.
- Gradually add 3 tablespoons ice water, pulsing until the dough just comes together. Add more water, 1 teaspoon at a time, if needed.
- Gather the dough into a ball, flatten into an 8-inch disk, wrap in plastic wrap, and chill for at least 1 hour.
- Preheat oven to 450°F (232°C).
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Carefully transfer the dough to a large baking sheet.
- Sprinkle the dough with 2 tablespoons granulated sugar.
- Arrange lemon slices (about 1/2 cup) over the dough, leaving a 1-inch border.
- Sprinkle another 2 tablespoons of sugar over the lemon slices.
- Fold the edges of the dough over the lemon slices, pressing lightly to seal.
- Bake for 25-30 minutes, or until the crust is golden brown. If the crust starts to bubble excessively, pierce it with a toothpick.
- Let the tart cool completely on a wire rack.
- **Make the Meringue & Assemble:**
- Preheat oven to 450°F (232°C).
- In a clean, dry medium bowl, beat 4 large egg whites with an electric mixer until soft peaks form.
- Gradually add 1 cup granulated sugar, beating until stiff, glossy peaks form.
- Spread the chilled lemon curd evenly over the cooled lemon slices.
- Spread the meringue over the curd, completely covering it and sealing to the crust edges.
- Bake for 5-7 minutes, or until the meringue is golden brown.
- Let the tart cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
140g
Fat
61g
Carbs
18g
