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The BEST Lemon Meringue Tart | Not too sour

The BEST Lemon Meringue Tart, an amazing American dessert with the freshness of the lemon and crunchiness of the baked tart. Desserts with a strong sour taste have a lot of pros and cons. So here is a recipe where the sour taste is not too strong. The tart is thin and crispy, and the lemon cream is mild and not too sour.

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The BEST Lemon Meringue Tart | Not too sour

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Recipe

PRE TIME: 2 hr 25 min

COOKING TIME: 20 min

TOTAL TIME: 2 hr 45 min

2 SERVING

Ingredients:

Almond Short Crust:
5.2 oz. Cake flour or pastry flour
0.6 oz. Almond flour
1.9 oz. Powdered Sugar
3.1 oz. Butter
0.17 tsp. Salt
0.9 oz. Eggs
Lemon Cream:
2.1 oz. Lemon juice
1 tsp. Lemon Zest
3.5 oz. Eggs
2.1 oz. Egg yolk
1.7 oz. Butter
1.8 oz. Sugar
Gelatin sheet (200 bloom)
0.14 oz. Limoncello (Lemon Liquor)
Italian meringue:
2.5 oz. Egg whites
4.9 oz. Sugar
1.65 oz. Water

Directions:

Add flour, almond flour, powdered sugar, and chopped cold butter to the food processor. Pulse to blend in the butter until the particles of butter are not visible.

Add the salted egg and let the food processor pulse until the dough starts to clump. Mash the dough with a scraper to make a uniform texture and blend all the ingredients together. Divide the dough into two pieces, wrap it in plastic wrap, and let it rest for at least 2 hours in the refrigerator.

Apply a thin layer of butter to the perforated tart ring so that the tart dough and mold do not stick Take out two lumps of chilled dough and roll them out thinly to a thickness of 2 mm each. Make sure that the dough does not stick by sprinkling with flour or covering with acetate sheets. You'd better rotate the dough by 90 degrees to keep it out of the rectangular shape. If the dough is thin enough, put 2mm sticks on both sides and match the thickness evenly.

Cut the dough into long strips 2.5 cm thick and 21.3 cm long. The dough was softened during cutting, so it needs to harden again in the freezer to fit into the mold neatly.

Thinly push the other loaf of the dough, then cut it out with a tart ring to make the bottom part. Because the dough is thin and quickly softens, put it in the freezer for a while if you need it in the middle of the process. Fit the strip-shaped dough in the tart ring. Closely fit the sides of the mold, and cut off the remaining parts with a knife. Trim the remaining dough on the side with a knife. Move the blade from the inside to the outside to cut it off.

After completely hardening again in the freezer, put it on a perforated mat and bake. Bake at 320 °F/ 160 °C for 20 minutes.

Apply a thin layer of melted cacao butter on the surface of the baked tart. The cacao butter forms a thin film, which slows the tart crust from getting soggy by lemon cream. If there is a protruding part, grind it lightly with the cheese grater.

The lemon cream needs about 1 large lemon juice and zest. Clean the lemon and use it after peeling off the wax on the surface. Mix the egg, egg yolk, and sugar well. Heat lemon juice and lemon zest lightly until the edges of the pot boil. Mix the warm lemon juice with the egg mixture.

Heat to 83 degrees Celcius in the low heat. Stir well so that the bottom part does not be cooked. Stir well because the amount of lemon juice is relatively small and the egg white is also easy to lump. If it changes from a thin liquid to a thick soup-like texture, remove it from the heat Add a gelatin sheet that has been previously soaked in cold water. Stir well to melt. Sift it.

When cooled to below 104 °F/40 °C, add soft butter at room temperature and mix with an immersion blender. If you don't have a hand blender, add lemon curd to the soft butter side little by little and mix with a whisk. Add Limoncello (lemon liqueur) and mix. (optional)

Add about 50g each to the tart crust. I flattened the surface with a spatula (can be omitted). Set for a while in the freezer until the meringue is added.

Put sugar and water in a pan and heat with low heat to 244 °F/118 °C. When it reaches 226 °F/108 °C, start whipping the whites. Slowly pour the syrup boiled at 244 °F/118 °C into the foamy whites of beer foam (at high speed). Whip for a minute at high speed, then slow down gradually. Whip until the bowl becomes lukewarm and the whites hard.

Decorate it freely with the shape you want. Toast the meringue with a blow torch. They could be decorated with lime zest. Enjoy!