Lemon meringue tart
Instructions
Prepared before the pastry.
Quickly knead the flour, butter, sugar, salt and egg yolks with your fingertips so that you do not heat too much dough, then reach into or into a ball, rivestitelo of plastic wrap and place it in the fridge to rest for 30 minutes.
Meanwhile prepare the cream by mixing sugar with starch and egg yolks and diluting it with the juice of three lemons; the scented cream with grated lemon zest.
Put on low heat, stirring constantly; After about ten minutes will begin a boil just mentioned, Cook 2 minutes.
After rest time take the pastry from the fridge, roll out the dough and mould foderateci buttered and floured.
Prick the dough with a fork, then another with baking paper and fill the pie with dried beans.
Gilds in preheated oven at 190 degrees for about 30 minutes, then remove the paper and beans and refrigerate.
Fill the tart with lemon cream.
Whip egg whites 4 egg whites, then carefully fold in the rain, a little at a time, icing sugar; with a spoon, spread the meringue on the pie.
Put under the hot grill and remove when the meringue will appear firmer and gently clean.
Serve the pie cold.
Ingredients and dosing for 6 persons
- For the pastry:
- 300 g of flour
- 200 g of butter
- 100 g of sugar
- 3 egg yolks
- 1 pinch of salt
- Butter and flour for the baking tin
- For cream lemon:
- 120 g of sugar
- 3 teaspoons of potato starch
- 2 egg yolks
- 3 lemons
- For the meringue:
- 4 egg whites
- 120 g of icing sugar