I’m pretty sure you know everything about my love for lemons by now -clic- ! And lime -clic- -clic-. That’s not a secret, I am a big friend of citrus fruits! Therefore, when my supermarket sells Lemon Meyer, I don’t think twice and I fill my fridge with it.
Last time, after making these little mousse -clic-, I wanted a quick and easy recipe to use the few survivors. So, here we are: the unexpected lemon meringue tart, follow me, c’est par ici:
- 1 egg white (keep the yolk for the crust)
- 1 pinch of salt
- 1/3 cup granulated sugar
Whip the egg white with the pinch of salt until foamy. Add the granulated sugar little by little. When the meringue is firm and shiny, transfer to a pastry bag. Pipe the meringue out on a baking sheet and bakre for 2 hours (200°F). After the two hours, turn the oven off and slightly open the door while letting the meringue dry inside.
Homemade pie crust
- 2 cups flour
- 3tbsp sugar
- 1 pinch of salt
- 1 stick of soft butter
- 1 egg yolk
- 4 tbsp
In a large bowl, combine the flour, the salt and tu sugar. Add the soft butter, the egg yolk and a little bit of the water then crumb with your fingers. Add the remaining water if necessary and for a ball. Wrap in plastic and chill in the fridge for 3 hours (but it’s not absolutely necessary if you’re in a rush!)
Roll the dough between two baking sheets and blind bake it for 20 to 30 minutes (355°F)
Lemon Meyer cream (filling)
- 1 cup Lemon Meyer juice
- 2 lemon Meyer zests
- 2 whole eggs
- 1/2 cup granulated sugar
- 1/2 stick of soft butter
- 1/4 cup flour
Prepare the lemon Meyer filling. As for my lemon tart recipe, it’s easy peasy: combine all the ingredients in a saucepan over medium heat. Whisk constantly until it gets thick, then remove from the heat and keep whipping until lukewarm.
When all the elements are ready, fill the crust with the filling and place the little meringues on top and… that’s it! Pretty easy, huh?