Lemon Meringue Tart

Now we are entering the early autumn season, so making some delicious dishes at this time to supplement nutrition for your family will be very effective. Today I will introduce to you a lemon meringue tart that is suitable for nourishing your body in autumn.

1. Lemon, white sugar, butter, ready-made pie crust (I'm lazy, but I found it's really not good, so I'll make it myself next time) eggs, white sugar, vanilla extract, corn starch, white vinegar

2. Grease the 1212 mold to prevent sticking and put the ready-made tart crust on it

3.2121 Then use a rolling pin to press the edge to remove the excess tart crust.

4. Treated tart crust

5. Add baking paper and cover with beans to prevent the crust from expanding and deforming during baking. Bake at 190 degrees for 20 minutes. Then remove the beans and baking paper, turn to 170 degrees and bake for another 15-20 minutes until the crust is golden brown.

6. Never reduce the amount of sugar or it will be a disaster! ! ! 1 lemon with 50g sugar. I used 4 lemons for my 28cm pie plate. First, take the lemon zest (I used 2 lemons and 2 limes), then cut them in half and squeeze out the lemon juice. If you don't have enough strength, here's a way: use a fork to mash the pulp while squeezing.

7. Add 200g of white sugar, put on the fire, add 3 large eggs, and keep stirring until the mixture boils. Don't worry, it won't turn into egg drop soup.

8. The invagination is completed. Put it in a container, cover it with plastic wrap, and let it cool for later use.

9. Fill the baked tart crust and bake on the middle layer at 175 degrees for 20 minutes, then turn off the heat. Keep the lemon tart in the oven with the oven door half open to let it cool naturally in the oven. This method can keep the surface of the tart dry and facilitate the assembly of the meringue egg white topping.

10. Meringue egg white topping: 4 egg whites, 180g sugar, a small spoonful of white vinegar. When the egg whites are slightly foamy, add sugar two or three times until hard foam.

11. Add a small spoonful of corn starch to stabilize the protein to prevent it from collapsing during baking.

12. Add a little vanilla extract and continue beating until smooth. The meringue egg whites are ready. Signs of rigid foaming: small sharp corners appear

13. For decoration, you can use any shape you like, just spread it on and smear it. Only turn on the upper layer at 190 degrees, observe at any time, and take it out when the surface is golden brown

14. Finished product is out

You can’t miss the recipe for today’s lemon meringue tart, which is simple, nutritious and rich. So dear housewives, hurry up and try to make it for your family.