TARTE AU CITRON
lemon meringue tart
Ingredients:
Tart pastry: 8 inch pie pan x 2
184 g cake flour(low gluten flour), sifted
48 g bread flour(high gluten flour), sifted
25 g Almond Powder
110 g Unsalted Butter,
75 g Powdered sugar
36 g egg
2 g salt
Method:
Apply the surface of pie pan with butter.
Preheat oven to 180 C.
- Unsalted butter to beat with a mixer until creamy, then add powder sugar and salt, stirring until evenly.
- Add egg and stir, then add flour and almond powder, use a spatula or hand pressed manner, mix into a dough.(Do not overproduce stirring the dough, to avoid the effect of taste.)
- Complete mixing dough wrapped with plastic wrap, the whole into a little round and Refrigerate for 30 minutes.
- Dough, rod into a large circular (diameter about 24 cm). And then place to the pie pan.
- Bake for 15 minutes.
Lemon Curd:
130 g egg
30 g egg yolk
200 g sugar
150 g fresh lemon juice
a pinch of lemon zest
240 g butter
Method:
- Heat lemon juice and butter.
- Whisk egg, sugar and zest in a bowl, until well combined. Add hot lemon juice and butter very slowly and stir. Sieve the mixture and place the mixture over a saucepan of simmering water, making sure the bowl doesn't touch the water. Cook, stirring often, for 8 minutes or until the curd thickens and coats the back of a spoon.
- Pour lemon curd into Pie pastry. Cover with plastic wrap and refrigerate for 2 hours.
Meringue Topping:
- 3 egg whites
- 1 pinch cream of tartar
- 150 g powdered sugar
- 60 ml water
1. In a saucepan boil the water and sugar for 5 minutes. The syrup should reach approximately 250°F (120°C).
2. Meanwhile, beat the egg whites with cream of tar tar, until stiff. When the syrup is ready, pour very slowly over foamy egg whites while whisking.
3. Whisk for ten minutes until cool. The meringue should be stiff and shiny.
4. Pour the meringue into a piping bag fitted with a star tip and pipe on top of the pie.
5. Broil the top of the meringue with a small creme brulee torch .
2. Meanwhile, beat the egg whites with cream of tar tar, until stiff. When the syrup is ready, pour very slowly over foamy egg whites while whisking.
3. Whisk for ten minutes until cool. The meringue should be stiff and shiny.
4. Pour the meringue into a piping bag fitted with a star tip and pipe on top of the pie.
5. Broil the top of the meringue with a small creme brulee torch .
Serve with zest of lemon.
