Simple and light lemon meringue tart
By Charlene1908
Ingredients
- A shortcrust pastry
- 1/2 litre of whole milk
- 30g flour
- 10g cornflour
- 75g of sugar
- 4 egg yolks
- Zest of one untreated lemon
- Juice of one lemon (or half depending on taste)
Details
servings 8
Level of difficulty Easy
Preparation time 20mins
Cooking time 25mins
Cost Budget Friendly
Preparation
Step 1
Pre-cook the pastry at 160°C.
Step 2
Mix the egg yolks with the sugar, flour and cornstarch in a bowl.
Step 3
Finely peel the lemon and boil the milk with the zest.
Step 4
Off the heat, remove the peel, pour the hot milk mixture into the bowl. Mix with a whisk. It will still be a liquid.
Step 5
Squeeze the lemon into the bowl having removed the seeds first. Add sugar if necessary.
Step 6
Remove the pastry from the oven. Pour in the lemon cream. Bake for 25 to 30 minutes at 160°C.
Step 7
Beat the egg whites until stiff with sugar (50 grams for 1 egg white) and spread on top of the baked tart. Brown under the grill as little or as crispy as you like.
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