Italian Lemon Meringue Tart

Overview

Recently, I have fallen deeply in love with the scent of lemon. Because I also love the delicate and charming texture and light caramel color of meringue, I combined the two to make this sweet and sour dessert - Italian lemon meringue tart. The crispy tart crust, sweet cream, and sour tart filling are surrounded by a fresh lemon aroma. The layers of flavors keep spreading in your mouth! Is this charming dessert enough to wake you up from your sleepy eyes, from the sight to the taste buds? ! At first glance, the steps may seem complicated, but once you think about it, it is actually very easy to make~ PS: This dough is called Cordon Bleu Sablay pastry dough, and it is as crisp and hard as a biscuit after baking. It has a rich flavor and is sweeter than shortbread dough and can be used to make pies and tarts, or plain dessert cookies.

Tags

• baking
• paita
• add white sugar to egg whites
• beaten small eggs
• butter
• corn starch
• egg
• low gluten flour
• white sugar
• lemon juice
• powdered sugar
• protein
• water

Ingredients

Steps

1. 1 Make the tart crust first. Steps: Soften butter at room temperature, add powdered sugar

   

2. 2 Mix with powdered sugar and stir until soft and milky white.

   

3. 3 Add eggs and mix well

   

4. 4 Sift in low-gluten flour

   

5. 5 Make a smooth dough, wrap in plastic wrap and refrigerate overnight. If needed in a hurry, refrigerate for 30 minutes.

   

6. 6 Take out the dough and roll it into a thin pancake. You can cut out part of the dough and roll it in plastic wrap to prevent it from sticking. You can also sprinkle some flour on the cutting board.

   

7. 7 Place the pancake on the tart mold and scrape off the excess dough

   

8. 8 Arrange into shapes and place on baking sheet. Prick the holes with a fork to prevent them from puffing up. (I made two baking pans, take one picture as an example~)

   

9. 9 Place in the preheated oven, heat up and down in the middle rack, and cook at 180 degrees for 15 minutes, until golden in color. Take it out of the oven until golden in color.

   

10. 10 Then make the lemon tart water, which is the lemon tart filling. Steps: Put eggs in the pot, beat them,

    

11. 11 Add the sugar and cornstarch mixture and mix well.

    

12. 12 Add lemon juice

    

13. 13 Add butter and continue mixing with a whisk.

    

14. 14 Heat the pot over medium heat, stirring constantly, and cook until very fine and sticky.

    

15. 15 Place the pot in cold water and continue stirring while it is in cold water. After it is completely cooled, take it out of the cold water.

    

16. 16 And continue to beat until the transparency continues to strengthen and becomes like jelly, cool and set aside.

    

17. 17 Put the lemon filling into a piping bag, pipe it into the tart shell, and spread it evenly with a spoon.

    

18. 18 Finally, make the Italian meringue. Steps: Put the egg whites into an oil-free and water-free container. Add sugar and beat, lift the egg beater, if the meringue breaks into sharp corners and bends immediately, it means it is ready. (I took pictures a little early, I just need to kill a little more)

    

19. 19 Make syrup. Add water and sugar to the pot,

    

20. 20 Heat, (making sugar juice is also tricky. If the pot used is thin and has a large bottom area, it is easy for the local temperature to be too high to cause a coking reaction, so it is recommended to use medium heat). When the temperature reaches 118 degrees, turn off the heat.

    

21. 21 Use a whisk to stir the meringue, pour in the sugar juice little by little, and continue to beat.

    

22. 22 After all the sugar juice is added, beat it with a whisk at high speed until it can form sharp peaks. (The function of the sugar juice is to scald the egg whites and deform them to become Italian meringue.) (Friendly reminder: making sugar juice and beating egg whites are based on personal preferences and actual conditions. Just control the meringue and temperature well, and don’t worry too much about the order of the two.) Put it into a piping bag.

    

23. 23 Using a star-shaped piping tip, pipe flower shapes onto the tart filled with lemon filling. (As for the shape, you can use it as you like~)

    

24. 24 Sift the powdered sugar onto the surface of the tart, place it in a preheated oven at 210 degrees Celsius, and take it out when the surface is slightly brown. (Try to use a tart mold. I used a baking bowl. Because it was too high and close to the heating pipe, the color was too dark.)

    

25. 25 When cooling and serving, sift some powdered sugar for decoration. Isn’t it delicious? ~