It's not only sweet but comes with the tanginess from the lemon curd, the sweet, and caramel taste from meringue. And when you use the best butter and egg that you can find, this tart is heavenly.
I posted the recipe for lemon meringue tarts before, but this time I want to make it more refined. Well, I miss going to the pastry shop, so I have to create it at home instead, haha.
You may think that it's hard to make or complicated. But if you divide the tart into parts, you will find that it's quite easy, plus you can prepare it ahead of time. Both the Sweet almond pastry and lemon curd can be made 1 (or 2) days ahead, while Italian meringue can be made the day that you want to serve it.
When spreading the meringue over the tart, spread it to reach the tart shell, as it will reduce the weeping from the meringue. If you don't have a blow torch, you can bake it in the oven (upper heat only).
After assembling, you can keep the tart in the fridge for 2 days.
English recipe: Lemon meringue tart (Patisserie style)
สูตรภาษาไทย: เลมอนเมอแรงค์ทาร์ต
日本語のレシピ：レモンメレンゲタルト
Lemon meringue tart
Makes 6 (8 cm. tart)
Lemon curd
1 tsp ........................... Water
1.5 g ........................... Gelatin powder
150 g ........................... Egg
..................................... Pinch of salt
120 g ........................... Granulated sugar
120 g ........................... Lemon juice
1 tbsp ........................... Lemon zest
70 g ............................. Unsalted butter
Sweet almond pastry
70 g ............................. Unsalted butter
..................................... Pinch of salt
45 g ............................. Icing sugar
115 g ............................ Cake flour
15 g .............................. Almond powder
1 ................................... Egg yolk
1 tsp ............................. Milk
..................................... White chocolate for coating the pastry
Italian meringue
30 g ............................. Water
110 g ............................ Granulated sugar (A)
50 g ............................. Egg whites
15 g ............................. Granulated sugar (B)
Pour the gelatin powder into the water and let it bloom for at least 5 minutes.
Put eggs, salt, lemon juice, and lemon zest into a saucepan. Whisk to combine.
When the curd thickens, remove it from the heat.
Put the bloomed gelatin into the saucepan and whisk to combine.
Put the butter into the saucepan.
Whisk to combine.
Put the butter and salt into a bowl and beat until softened.
Add the icing sugar and beat to combine.
Add the flour and almond powder and mix to combine.
Put the egg and milk into the bowl.
Mix to combine.
Press the pastry dough with the palm of your hand.
Until the dough becomes smooth.
Roll out the dough to a thickness of 3 mm.
Refrigerate for 1 hour.
Cut with a 10 cm. cutter
Line the pastry into 6 of 8x2 cm tart rings.
Refrigerate for 30 minutes
Meanwhile, preheat an oven to 170℃
Prick the base of the pastry with a fork.
Bake in 170℃ Preheated oven for 25-30 minutes.
Let the pastry cool completely before using it.
Brush the pastry with melted white chocolate and refrigerate until the chocolate becomes firm.
Fill the pastry with the lemon curd and refrigerate until you're ready to use it.
Put the water and sugar (A) into a saucepan and place it over medium heat.
Beat the egg white until foamy add the sugar (B) gradually.
When the syrup reaches 115℃
Beating the egg white and add the syrup gradually into the bowl.
After adding all the syrup, beat until firm peaks form.
Spread the meringue over the curd and use a blow torch to burn the meringue.
Lemon meringue tart
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