Sweet tarts are an excellent dessert, a light alternative to hearty pies and cakes. They usually consist of a crispy, thin chopped dough and a filling made from a variety of fruits, combined with chocolate, caramel, buttercream and other additives.
Features of the lemon tart recipe
One of the most famous tarts is the lemon meringue tart. Lemon classic pastries, a light, airy dessert that never gets boring. Its balanced sweet and sour taste captivates from the first bite. The most delicate filling, hidden under a cap of fluffy meringue, instantly melts in your mouth, and the meringue itself complements the citrus sourness with its sweetness.
Lemon curd will be used as the filling for the lemon tart. For the top of the tart, we will prepare custard meringue, which is a ready-to-eat protein cream, and therefore it is not necessary to bake the pie - except for beauty. The dough for the crust is chopped.
Before serving, be sure to refrigerate the lemon tart for 3-4 hours to allow the lemon filling to set thoroughly and the flavors to meld. In addition, this pie is especially tasty when it is cool.
Preparation time: about 1 hour plus cooling time in the refrigerator.
Ingredients
for a mold with a diameter of 20 cm:
- 160 grams of sugar for meringue, 50 grams for curd and another 1 teaspoon for dough
- 120 grams flour
- 60 grams of butter for the dough and another 55 grams for the Kurd
- 2 lemons
- 2 eggs
- 2 egg whites for meringue
- 2-3 tbsp. spoons of ice water or whey
- pinch of salt
How to make lemon meringue tart
You will have to tinker with the preparation of this wonderful open pie, but it is completely worth all the time and effort.
Step 1: Prepare the tart dough
In a blender bowl, combine flour, salt, sugar and cold butter. Quickly beat the mixture into crumbs and tbsp. l. add whey (water). The dough will be soft and tender.
Wrap it in film and place it in the refrigerator for 20 minutes.
Step 2: Prepare lemon curd - tart filling
During this time, prepare the lemon filling. Grate the lemon zest using the finest grater.
Place it in a small saucepan along with the sugar.
Add eggs there too.
Squeeze the juice from the lemons and strain through a sieve. Pour into a saucepan with the zest, sugar and eggs. Mix with a whisk until smooth and place on low heat, stirring constantly. Bring the cream until thick, then add butter and stir the curd until completely smooth.
Pour the curd into a small deep plate and cover with film so that it touches the cream - this way a crust will not form on its surface. Place the curd in the refrigerator.
Read more about cooking another version of the same recipe.
Lemon curd
Step 3: Bake the tart crust
The chopped dough will have time to cool down by this time. Roll it out into a layer 2-3 mm thick on a floured table.
Place the dough in a baking dish, carefully trim the sides (height 4-4.5 cm). You also need to support the sides with crumpled foil or put a sheet of parchment and pour in the peas or beans.
Bake the tart crust in an oven preheated to 200 degrees until golden brown.
Step 4: Prepare custard meringue for lemon tart
Mix the whites and sugar in a bowl that can be placed in a water bath.
Place the dishes in the bath and stir until the sugar dissolves.
As soon as the sugar dissolves and the mass becomes a little cloudy, start beating it with a mixer.
When the whites have thickened a little, remove them from the bath and beat until the cream is thick, shiny and forms medium peaks. The meringue is ready.
Stage 5. Assembling the tart
By this time the cake should be ready, so it’s time to assemble the tart.
Spread the lemon filling onto the crust.
Then add a layer of meringue and spread it over the entire surface of the tart.
Place the pie under the grill for 3-4 minutes until the top of the meringue browns a little and becomes delicious.
Place the finished pie in the refrigerator, and then enjoy this magic with a cup of aromatic tea.
A recipe for making very tasty and aromatic pastries for tea. On a winter evening in a cozy company of friends and family, lemon pie will come in handy. Try cooking! Crumbly bottom shortcrust pastry, aromatic lemon cream filling, fluffy meringue, original presentation and unique taste - lemon meringue pie will become one of your favorite desserts!
The recipe for making lemon meringue pie can be divided into 4 stages:
1 - test preparation,
2 - preparing lemon cream,
3 - preparing meringue,
4 - pie filling and decoration.
Let's start by preparing the dough.Ingredients:
300 g flour,
- 120 g butter,
- 100 g sugar,
- 1/2 tsp. baking powder,
- zest of one lemon,
- 2 eggs (1 whole egg + 1 yolk).
Mix all the ingredients listed above and knead the dough. Ready dough Wrap in plastic wrap and place in the refrigerator for 1 hour.
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Place the rolled out dough on parchment paper into the pan. Pierce it several times with a fork.
Place in a preheated oven. Bake at 170°C for 20 minutes (maybe longer, depending on the oven). Meanwhile, prepare the lemon cream.
Ingredients for lemon cream:
300 ml water,
- 50 g flour,
- 50 g corn starch,
- 200 g sugar,
- 2 lemons (zest + juice),
- 3 eggs (yolks only).
Preparation. First, prepare the zest, grate the lemons, then squeeze lemon juice into a glass.
Preparing the cream. Dilute flour and cornstarch with a little warm water. Beat with a whisk.
Pour the resulting mixture into a saucepan, add sugar and place on low heat. Stir continuously with a whisk.
When the cream begins to thicken, set aside and add whipped egg yolks. Place on low heat again.
Cook the cream for a few minutes, then set aside and add the zest and lemon juice. The lemon cream is ready, let it cool to room temperature. If we prepared the cream in advance and don’t need it yet, then we put it in the refrigerator for storage.
The next step is to prepare the meringue. Ingredients:
- 3 egg whites,
- 1 tbsp. lemon juice,
- 130 g sugar,
- 1/2 tsp. cream.
Mix egg whites with sugar and beat until stiff. Then add cream and a tablespoon of lemon juice. The meringue is ready, you can start assembling the cake. Spread the lemon cream onto the cooled crust, then the meringue (see photo below).
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Place the baked goods in the oven for 8-9 minutes at 160 degrees. Our lemon meringue pie is ready!
Bon appetit! I look forward to your feedback after preparation, of course)))!
The deliciousness and uniqueness of lemon desserts with meringue lies in the contrast of flavors. The cloying sweetness is balanced by citrus sourness. And the airy white cream is more like a mousse in consistency. Below are some incredibly delicious cake recipes with this combination.
How to make lemon curd cake
| Ingredients | Quantity |
|---|---|
| butter - | 115 g |
| sugar - | 4 g |
| salt - | 3 g |
| cold water - | 30 ml |
| flour - | 200 g |
| drinking water for the Kurd - | 325 ml |
| lemon juice - | 130 ml |
| yolks - | 4 pcs. |
| sugar for the Kurd - | 300 g |
| corn starch - | 120 g |
| butter - | 75 g |
| fresh lemon zest - | 20 g |
| proteins - | 4 pcs. |
| sugar for meringue - | 170 |
| vanillin - | 2 g |
| Cooking time: 90 minutes | Calorie content per 100 grams: 267 Kcal |
“Lemon Meringue Pie” is a cake famous from the movie “Desperate Housewives”, because of the recipe of which a real war broke out between the two heroines of the film. Having tasted this delicacy with the most delicate lemon custard hidden under a cloud of airy meringue, it becomes clear that the reasons for the “war” were compelling.
Step-by-step preparation:
Recipe for lemon cake with Italian meringue and cream
This homemade dessert can compete in taste and appearance with any cake prepared by a professional pastry chef. It combines everything perfectly: almond cakes, lemon-flavored cream, and delicate but stable Italian meringue.
Ingredient proportions for almond cakes:
- 5 chicken eggs;
- 125 g sugar;
- 50 g crushed almonds;
- 5 g baking powder;
- 125 g flour.
To make lemon cream you will need:
- 700 ml milk;
- 300 ml heavy cream;
- 4 yolks and 2 whole chicken eggs;
- 160 g sugar;
- 80 g starch;
- 5 g lemon zest.
For Italian meringue you need to take:
- 4 egg whites;
- 250 g sugar;
- 50 ml water.
Since the sponge cake needs to lie in the cold overnight before assembling, the process of preparing the cake extends over two days, although the total duration of baking the sponge cake, preparing the cream and meringue will take one and a half to two hours.
Calorie content or nutritional value per 100 g of finished dessert is 222.5 kcal.
Sequence of confectionery processes: 
- For the sponge cake, combine sifted flour with crushed almonds and baking powder. Make a fluffy foam from the eggs and sugar, then carefully stir the bulk mixture into it.
- Transfer the dough into the prepared springform pan (24 cm in diameter) and bake the sponge cake at 170 degrees until ready. Wrap the finished cooled cake in film and keep in the refrigerator for 12-16 hours.
- For lemon cream, mix all ingredients into a homogeneous mixture. Then place it on the fire and cook until thickened. Cool the finished filling until warm, cover or stir occasionally to prevent a film from forming on the surface.
- Cut the cake into 3 layers. Line the walls of the springform pan with border tape. If it is not there, a dense file will do. Place the first layer in it, half the cream on it, again the cake layer and half the cream, cover everything with the remaining cake layer. Keep the cake in the refrigerator for 2-3 hours so that the cream sets and hardens.
- To prepare Italian meringue, boil syrup from sugar and water until a drop of it in cold water forms a transparent ball, or a culinary thermometer shows 124-126 degrees.
- Beat the egg whites until medium peaks form, then pour in the syrup in a thin stream and continue beating everything together until the meringue cools completely.
- Remove the border tape from the frozen cake and use a bag with a shaped pastry tip to decorate the top and sides with meringue. For greater effect, the meringue on top can be burned with a flambéing gun until it has a caramel hue.
How to cook with sponge cake and meringue
Not everyone likes the abundance of meringue in desserts, but the slight sourness of lemon in the cakes and cream perfectly balances the flavors. To make the citrus taste more pronounced and the biscuit to be juicy enough, the impregnation for it should be prepared not with water, but with freshly squeezed lemon juice.
List of products needed for one lemon sponge cake with a diameter of 22 cm:
- 4 eggs;
- 150 g sugar;
- 90 g flour;
- 90 g starch;
- 85 g butter;
- 10 g baking powder;
- 10 g lemon zest.
The composition of lemon syrup for impregnation includes:
- 50 ml fresh lemon juice;
- 50 g granulated sugar.
Lemon custard is made from:
- 400 ml milk;
- 4 yolks;
- 80 g sugar;
- 40 g flour;
- 5 ml lemon juice and zest to taste.
To make meringue to decorate the cake, you will need:
- 4 squirrels;
- 280 g sugar;
- 110 ml water;
- 5 ml fresh lemon juice.
On average, a housewife will spend 1 hour and 30 minutes preparing a cake.
The average calorie content of this version of lemon cake is 286.0 kcal per 100 grams.
Work progress:
- Melt the butter for the biscuit and cool to room temperature. Mix starch, flour and baking powder and sift several times. Beat the eggs and sugar until fluffy, then carefully fold in the mixture of dry ingredients using a spatula. Lastly, pour the butter into the dough and mix.
- Transfer the dough into the prepared springform pan, cover the top of the pan with foil and place in a preheated oven for 30-40 minutes. Cool the finished sponge cake completely.
- Lemon cream is prepared as in previous recipes: all ingredients must be combined to obtain a homogeneous mixture, which, with continuous stirring over medium flame, must be boiled until thick.
- To soak, combine juice and sugar in a saucepan and cook the mixture over heat until all crystals are completely dissolved. Cut the sponge cake into three thinner ones, soak each of them in lemon syrup, grease with cream and place in a stack.
- Place the layered cakes in the refrigerator for a while, and in the meantime prepare meringue for decoration. Make syrup from water and sugar. Beat the egg whites with lemon juice to medium peaks, add the syrup and do not turn off the mixer until the meringue has cooled.
- Decorate the sides and top of the dessert with meringue, using a pastry cutter or simply spreading it in an even layer using a spoon and spatula (wide knife).
Subtleties of cooking
When using lemons for dessert, regardless of whether the zest is needed or not, they must be washed in hot water. And it would be good to use the hard side of a dishwashing sponge for this purpose. This procedure will help to wash away as much as possible the substances that are used to treat fruit before transportation.
To get more juice from lemons, the fruits must first be rolled on a hard surface with slight pressure. It is also very important that the seeds and white part of the lemon peel do not get into the curd. This may make the cake bitter.
If the lemon custard does not thicken during boiling, you can try to correct the situation by sifting a little starch on top while constantly stirring the mixture.
Italian meringue is most often used to decorate cakes because it is more stable. Its ingredients are beaten egg whites and sugar syrup.
Contrary to popular belief, for greater fluffiness, whites should be taken not chilled, but at room temperature. There should not be a drop of yolk in them; the walls of the mixing bowl should also be additionally degreased. This can be done with a cotton pad soaked in lemon juice.
The correct consistency is important for syrup. If it is undercooked, the meringue will turn out loose and unstable. It’s easy to check the consistency of the syrup with a thermometer - it should be 120 degrees Celsius.
How to make lemon meringue cake, watch the video below:
Without a thermometer, sugar tests will help. Important: when testing for a sugar ball, the syrup should be removed from the heat so that it does not overcook during this time.
Agree that just drinking tea is not always interesting and tasty. It’s a good idea to serve a piece of pie with tea, especially if it’s a magnificent lemon meringue pie. Imagine a delicious lemon pie that just melts in your mouth. A whole cloud of delicate airy meringue. Well, what could be more delicious than aromatic homemade lemon meringue pie? And don't think that meringue pie is very difficult to make. In fact, it is very easy, the main thing is to follow the step-by-step preparation and proportions.
Ingredients:
- salt - 1 pinch (on the tip of a teaspoon;
- sour cream - 2-3 tablespoons;
- water - 250 milliliters;
- sugar - 225 grams;
- zest from 1 lemon;
- butter - 140 grams;
- starch - 30 grams (1 tablespoon);
- powdered sugar - 4 tablespoons (80 grams);
- lemon juice - 50 ml;
- flour - 250 grams;
- eggs - 4 pieces.
Gorgeous lemon meringue pie. Step by step recipe
- Sift the flour through a sieve and add 120 grams of butter, which should first be removed from the refrigerator to soften.
- Add powdered sugar and 1 egg to flour and butter.
- At the end add sour cream.
- Using a spoon, mix the dough.
- The consistency of the dough should be soft and resemble plasticine, so you should not knead it for a long time.
- Grease the pie pan with butter and lightly sprinkle with flour.
- We transfer the dough into the mold so that we get a side 4-5 cm high. Distribute the dough evenly over the bottom and sides of the mold.
- Prick the dough with a fork and place in the freezer for 20 minutes to cool.
- For the filling, pour 200 milliliters of water into a bowl or pan and add the lemon juice that we squeezed out of the lemon in advance.
- Pour in sugar and grated zest. We also add softened butter in an amount of 25 grams.
- Place the pan with the ingredients on the stove and bring to a boil, constantly stirring the liquid contents.
- Pour the starch into a bowl or cup and add cold water (50 ml). Stir so that there are no lumps. You can use any starch.
- Pour the water and starch into a saucepan that is on the stove.
- Lightly beat raw chicken yolks (3 pieces) into a homogeneous mass.
- Add half the mixture from the pan to the yolks, do not forget to stir all the time.
- Pour the yolks back into the pan and, stirring constantly, bring the mixture to thickness.
- Remove the egg-lemon mixture from the heat and cool at normal temperature.
- Take the dough out of the freezer, cover it with foil and pour dry beans or peas (1 cup) on top.
- 220 degrees oven temperature. Place the dough and bake the pie for 10 minutes.
- We take out the cake, remove the foil and bake it again for 10 minutes, until a beautiful golden hue.
- Add a pinch of salt to the remaining 3 whites and beat them into a thick, stable foam.
- Add 75 grams of sugar to the protein foam and continue whisking until the foam is strong.
- We take the crust out of the oven and immediately, without letting it cool, put the finished filling on it.
- Cover the top of the filling with whipped egg whites.
- Place the pie back in the oven for 15 minutes and continue baking at 160 degrees.
- The whites have browned, which means the pie can be removed from the oven. Let it cool completely at room temperature without removing it from the mold.
The lemon meringue pie is ready and ready to serve. Be sure to make yourself some tea or coffee, cut off a piece of fragrant lemon meringue pie and simply enjoy the delicate taste of home-baked goods. Be sure to check out our “Very Tasty” website and choose a recipe for delicious homemade baked goods. Enjoy your tea!
Lemon pie is an out-of-season dessert: in summer it can fill you up, refreshing with a slight sourness and without leading to overeating, and in winter it will dilute a boring palette with sunny shades. The traditional one with lemon cream in our variations will be decorated with a fluffy protein cap of meringue, which is then browned in the oven or using a burner.
Lemon meringue pie - recipe
If you have a ready-made shortcrust pastry base at your disposal, then preparing this lemon pie can be done without baking at all, since its filling is citrus custard and meringue, which do not require heat treatment.
Ingredients:
For the base:
- flour - 335 g;
- powdered sugar - 95 g;
- - 225 g;
- eggs - 2 pcs.
For the filling:
- eggs - 4 pcs.;
- egg yolks - 4 pcs.;
- starch - 10 g;
- zest and juice of 3 lemons;
- granulated sugar - 195 g;
- butter - 115 g.
For the meringue:
- egg whites - 4 pcs.;
- granulated sugar - 135 g.
Preparation
The base is a simple shortbread cake, which we have prepared more than once. To prepare this type of dough, it is convenient to use a blender, in which you just need to place all the ingredients at the same time and turn them into crumbs. The oil must be ice cold. If you don't have a blender, you'll have to use a knife. Roll out the formed dough, cover the mold with it and put it in the freezer for half an hour. After time has passed, place the base under a press in an oven preheated to 185 degrees for 45 minutes.
All ingredients, except butter, are whisked together and placed over a water bath. After 10 minutes of regular stirring, the cake filling should have thickened sufficiently. Remove the filling and add ice cubes of butter to it. Pour the finished filling into the cooled base. Turn the yolks and sugar into a thick meringue and place it randomly on top of the cream filling or pipe it with a spitz. Using a torch, brown the egg whites and serve the pie.
Shortbread pie with lemon filling and meringue
By choosing one of our shortcrust pastry recipes, you can make a frozen baking base or two and use it to make quick pies like this one with lemon custard filling inside.
Ingredients:
For the pie:
- shortcrust pastry base - 1 pc.;
- egg yolks - 4 pcs.;
- starch - 15 g;
- water - 355 ml;
- granulated sugar - 210 g;
- lemon juice - 120 ml;
- butter - 65 g;
- lemon zest - 1 tbsp. spoon;
For the meringue:
- egg whites - 7 pcs.;
- vanillin - 5 g;
- granulated sugar - 155 g.
Preparation
Pre-bake the base for the lemon meringue pie, then cool it. Place a mixture of water, starch and sugar with lemon juice and zest on the fire. After boiling, boil the mixture for about a minute, and then temper the egg yolks with it, that is, pour portions of the hot solution into the eggs, continuously stirring everything with a whisk. Add pieces of ice butter to the finished cream and beat again. Spread the cream over the sand base and place everything in the oven for 15 minutes at 175 degrees. Cool the cake and cover with a layer of meringue made from egg whites, vanilla and sugar. Return the dessert to the oven for another 10 minutes so that the “cap” of whipped egg whites sets. Pie with lemon filling and meringue is served a couple of hours after baking.
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