Ingredients
-
Crust - Flour:
200 gr
-
Crust - Sugar:
30 gr
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Crust - Egg yolk:
1
-
Crust - Butter:
150 gr
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Crust - Water:
30 ml
-
Filling - Egg yolk:
6
-
Filling - Cornstarch:
45 gr
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Filling - Sugar:
300 gr
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Filling - Water:
360 ml
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Filling - Lemon Juice:
180 ml
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Filling - Lemon zest:
1 tsp
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Filling - Butter:
30 gr
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Meringue - Egg whites:
3
-
Meringue - Sugar:
150 gr
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Meringue - Cornstarch:
1/4 tsp
Directions
First, we make the Crust, ready?
- I usually make the crust in a food processor.
- Place flour, sugar, salt, and butter in it and pulse until coarse meal forms.
- Add egg yolk, one tablespoon water at the time and pulse when the dough has formed.
- Cover tightly with plastic wrap the dough and put it in the fridge overnight.
- On the next day, on a lightly floured surface, roll out the dough disc into a 23 cm circle.
- Transfer to the pie dish and press into the bottom and the sides of the pan and trim off any excess crust.
- Peak a few times.
- Freeze for 30 minutes before baking it.
- Preheat oven to 175°C.
- Line chilled crust with parchment paper and push it lightly against the bottom and the sides of your crust. Then heavy it down with baking beans (or beans or rice).
- Bake for 35 minutes.
- After 25 minutes remove the paper with the beans, and bake 10 more minutes.
- Remove from the oven and let cool for about 20 minutes.
Filling time:
- In a medium bowl whisk egg yolks and cornstarch to combine. Set aside.
- In a heavy-bottomed saucepan bring water, lemon juice, sugar, salt, and zest over medium-high heat to a simmer. Cook for 2-3 minutes until the sugar is completely dissolved.
- Turn heat down to medium-low, then pour warmed egg mixture slowly into the saucepan, whisking constantly.
- Cook until filling is thick and looks like pudding, for about 8 minutes. It needs to be thick that it plops from a spoon or the filling won’t set in the crust.
- Turn the temperature down.
- Remove from heat and stir in butter.
- Transfer to the crust.
- Put it in the fridge overnight.
Let’s make the meringue:
- Place egg whites, sugar, and cornstarch in a heatproof bowl and set over the saucepan filled with water.
- Bring it to boil.
- Whisk continuously for 3-5 minutes until sugar is completely dissolved. The meringue should be warm to touch.
- Remove from heat and beat with the mixer on high speed until shiny, glossy, and stiff peaks form.
- Transfer to a piping bag and pipe on top of chilled Lemon Tart.
- Store in the fridge for up to 3 days.
Yumyum… Ready to eat.
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