Lemon Meringue Tart Recipe

Cooking is a science and of course a skill. Only with a good method can we make delicious dishes. Today I will introduce to you a lemon meringue tart recipe that is both delicious and pleasing to the eyes!

1. Cut the room temperature butter into small pieces.

2.1 Mix the room temperature butter and low-gluten flour by hand.

3.2 Add low-gluten flour.

4.1212 After mixing the butter and low-gluten flour evenly, add the eggs and fine sugar and stir evenly with a spatula.

5.2121After mixing, wrap it with plastic wrap and refrigerate for 2 hours.

6. After 2 hours, take out the egg tart crust, take out a small piece of dough, knead it a few times, then roll it into a thin slice and put it into the egg tart mold. Gently press and shape the dough, then use a rolling pin to roll out the excess dough on the edge of the mold.

7. Use a fork to poke a few small holes in the dough to prevent it from bulging during baking. After the egg tart crust is shaped, set it aside for later use.

8.12 Now start making the lemon filling. Put corn starch into a clean container and add water and mix well.

9.21 Add fine sugar. I used homemade lemon-flavored sugar so it contains lemon zest. Continue to stir evenly.

10. Put the stirred corn starch into a small pot and cook on low heat. Add the egg yolk liquid and stir while cooking until the granulated sugar dissolves.

11. After the granulated sugar is dissolved, pour in the lemon juice and lemon zest.

12. Continue cooking over low heat and stirring to prevent sticking to the bottom.

13. Cook until thick and turn off the heat.

14. At this time, when you pick up the lemon filling with a spatula, it will drip slowly.

15. Add 1 tablespoon of whipped cream, stir well and let cool.

16. After the lemon filling has cooled, put it into a piping bag and squeeze it into the prepared egg tart shell mold and smooth the surface with a spoon. Or, directly use a small spoon to fill it into the egg tart shell and smooth it out until it is 80% full.

17. Arrange on a baking tray and preheat the oven to 180 degrees on the middle layer and bake for 15-20 minutes.

18. Put the egg whites into an oil-free and water-free mixing bowl and beat at low speed for 1 minute. Then add fine sugar in 3 batches and beat until dry foam. The shape should not disappear and no egg drops fall out when the whisk is picked up.

19. Put it into piping bag.

20. Take out the lemon tart after it is baked. The edges of the tart crust must be baked until they are slightly golden.

21. Squeeze the meringue onto the lemon filling. You can squeeze it randomly or spread it directly onto the lemon filling with a spoon.

22. You can squeeze a little more meringue. I sprinkled some almond slices on the meringue.

23. Continue to bake in the oven at 180 degrees on the middle layer for 5-9 minutes, until the meringue turns brown and then remove from the oven.

Healthy and nutritious food should start with cooking. After seeing the editor’s introduction to lemon meringue tart today, everyone should quickly learn how to make it so that our family can eat healthier!