Technical Stages :
- the .
- a greased tart ring.
- Place a sheet of aluminium foil on the bottom of the dough and pour baking nodules on top.
- Prebake the tart shell.
- When finished, or 15 minutes later, remove the sheet from the oven and remove the aluminium foil and the baking nodules.
- Leave the tart shell to cool.
- and press the lemons.
- Gather in a sauce pan lemon juice, zests, sugar and whole eggs.
- Cook until boiling using a wooden spatula or a whisk to constantly stir. (Be careful not to cook eggs too fast or you may obtain scrambled eggs)
- At the end, add butter cut into pieces.
- Pour the lemon into the bottom of the prebaked shell.
- Leave to form a crust for a few minutes and bake at 130°C for about 15 minutes.
- When finished, remove from the oven and leave to cool.
- Beat the egg whites until firm.
- Add caster sugar and continue to beat on high speed for 5 good minutes.
- Dress the meringue on the cooled lemon tart using a decorating bag and a large fluted decorating tip.
- Brown the meringue in a hot oven (under the broiler) or using a torch.
- Store in the fridge until dessert time.
Thank you for following this recipe !
The essentials
To make this recipe, some of these items will be required: