Lemon Curd and Italian Meringue TartOn dine chez Nanou
There’s nothing better than a soft, tarty lemon meringue filling encased in a firm, flaky, thick pie crust all under a toasted egg white topping. Italian-French fusion makes this dessert the flawless combination of sweet and sour. The key to a successful lemon curd is taking the time to mix everything until it has a completely smooth consistency. For this dessert, all ingredients should be prepared at room temperature; so, plan ahead. Lightly caramelize the peaks of the meringue by torching them right before serving.
- 4 lemon
- 330 grams granulated sugar
- 225 grams butter
- 4 eggs
- 85 grams powdered sugar
- 1 vanilla pods
- 25 grams ground almonds
- 210 grams flour
- 50 grams water
- 2 egg whites
- 2 grams salt
- 1First, prepare the lemon curd.
- 2Squeeze the lemons and pour the juice, along with 200 grams of granulated sugar and 100 grams of butter, in a saucepan. Whisk over low heat until the butter melts.
- 3In a bowl, beat 3 eggs with a fork and stir them into the saucepan. Thicken the curd over low heat, stirring occasionally, for about ten minutes until you get a thick consistency.
- 4Strain your lemon curd using a sieve to remove any bits of cooked egg. Set aside.
- 5Then, prepare the pie dough.
- 6Place 125 grams of softened butter in a bowl.
- 7Add the sifted powdered sugar, the seeds from the vanilla pod, and the ground almonds.
- 8Mix to obtain a homogeneous texture.
- 9Break 1 egg at room temperature onto the preparation, mix, and then add the sifted flour.
- 10Mix without overworking. Form a ball of dough, wrap it in plastic wrap, and refrigerate for 2 hours.
- 11Take out your dough and let it return to room temperature before starting the work.
- 12Spread the dough on a floured surface and cut out 8 tarts.
- 13Butter round stainless steel pastry cutters and press down the tarts.
- 14Prick with a fork and bake for 15 minutes at 170 degrees Celsius. If you want, you can add baking paper over the pastry with dried vegetables when prebaking. Allow to cool on a rack.
- 15Pour the lemon curd in the tarts.
- 16If you make your tarts ahead, you should consider brushing melted white chocolate on your shells to prevent the moisture of the lemon curd from softening them. let harden and then pour the lemon curd.
- 17Finally, prepare the meringue.
- 18Preheat oven to 220 C.
- 19In a small saucepan, heat 130 grams of granulated sugar and 50 grams of water to make a syrup. Allow to boil to reach a temperature of 118 C.
- 20As you are making the syrup, begin to whisk the egg whites with the salt gently in a medium-sized bowl until they form peaks. Increase the speed when the syrup reaches 110 C.
- 21Once the syrup reaches 118 C, remove your saucepan from the heat and pour the syrup over the egg whites (mixer at low speed), then gradually intensify the speed until the meringue cools.
- 22The boiling syrup will gradually cook the beaten eggs that is why it is important to let your robot run until the meringue cools. This should take about 10 minutes.
- 23Put your meringue into a pastry bag and form a design on your pie. Cook quickly 3 to 4 minutes your meringue so that it colors slightly.
PER SERVING *
|Calories1130Calories from Fat490|
|% DAILY VALUE*|
|Calories from Fat490|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.