Lemon Meringue Tart

This MeringueTart has a smooth, creamy texture on the inside with a crisp exterior achieved with a blowtorch. It has a zesty flavor that is coupled with candied lemon, making it a great dessert that can also be a centerpiece for parties.

Lemon Meringue Tart

Ingredients

Italian Meringue�

• 250 g Sugar
• 60 g Water
• 125 g Egg Whites

Lemond Curd

• 3 nos Egg Yolk
• 3 nos Egg
• 100 g Lemon Juice
• 100 g Sugar
• 30 g Butter

Pie Crust

• 125 g Butter
• 45 g Sugar
• 1 g Salt
• 35 g Eggs
• 187 g Flour

Deco

• Lemon
• Sugar

Instructions

Pie Crust

• Add all of the ingredients and mix with low speed until fully incorporated
• Chill the dough for at least 30 minutes
• Roll the dough and blind bake for 18 minutes
• Take out the weight and bake until golden brown.

Lemon Curd

• Add all of the ingredients
• On a double boiler, stir it until it thickens and add butter
• Stir it until it fully dissolves then refrigerate it

Italian Meringue

• Combine sugar and water then boil until it reaches 117c
• Whip the egg whites until a soft peak and add the hot syrup
• Beat the meringue until room temperature

Candied Lemon�

• Place lemon slice on top of a baking tray
• Sprinkle it heavily with sugar
• Bake at low heat for 2 hours.

If you don’t try it you’ll definitely be missing out

We collaborate with Innofood to create this awesome recipe.

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