Dessert dish lemon tart with meringue - a type of cake, which consists of a lower layer of dough and a flavored filler. Today, dessert has gained popularity in countries around the world.

Classic lemon tart with meringue

The recipe is easy enough, without much effort.

For cooking, you must use the following components:

  • 200 g of wheat flour and sugar;
  • a pack of butter;
  • 6 eggs;
  • vanillin;
  • 0.025 kg of almond flour;
  • 3 lemons;
  • 0.15 kg of powdered sugar.

Step by step cooking:

  1. For the test you need to beat 125 g of warm butter with two kinds of flour and 1 egg. Leave the uniformly mixed dough in the cold for 2 hours.
  2. Squeeze 0.1 liter of citrus juice and remove the zest. Beat with 2 eggs and 135 g of granulated sugar.
  3. Heat the resulting composition in a water bath, bringing to the consistency of thick sour cream.
  4. Add 165 g of warm oil to the cream, beat thoroughly.
  5. Roll out the sand cake and knead the baking dish along the bottom, making the sides.
  6. Bake in the oven at 190 degrees for 15 minutes.
  7. Put cream on a cooled base.
  8. Beat 3 protein with 150 g of icing sugar and deposit the resulting meringue with the upper layer on the cake.
  9. Bake for about 10 minutes at 250 degrees until a crust forms on top.

Step by step recipe from Andy Chef

Mistresses who prefer culinary experiments can prepare a lemon tart from Andy Chef.

For cooking, you must use the following components:

  • sugar - 140 g;
  • semi-finished shortbread dough;
  • egg - 4 pcs.;
  • freshly squeezed lemon juice - 100 ml;
  • curd cheese - 120 g;
  • meringue as a decoration.

Step by step recipe:

  1. Roll out the shortcrust pastry, lay out in a detachable form, creating sides at the edges.
  2. Bake the base in the oven until golden brown at a temperature of 170 - 180 degrees.
  3. Combine the eggs and sugar in a bowl, whisking with a whisk until smooth.
  4. Enter the resulting mass into the curd cheese, add the lemon juice;
  5. Mix thoroughly, strain with a sieve.
  6. Pour the resulting composition in an even layer onto the finished cake cake from the dough, leveling with a spatula.
  7. Put in the oven for 30 minutes. Bake at 150 degrees.
  8. Cool the finished dish on a wire rack, decorate with meringue.

Professionals advise adding lemon-based filling in portions for uniform baking and avoiding subsidence.

Tasty recipe:lemon pie

French Pie by Gordon Ramsay

To prepare a delicate and original dessert from Gordon Ramsay - one of the most famous chefs on the planet - it is necessary to use the following components.

Dough:

  • 160 g of flour;
  • a pinch of salt;
  • 2 tbsp. l powdered sugar;
  • 100 g butter;
  • 1 egg yolk;
  • 1 tbsp. l water.

Cream:

  • 3 lemons;
  • 1⁄4 tsp citrus zest;
  • 5 tbsp. l corn starch;
  • 250 ml of water;
  • 3 yolks;
  • 1 tbsp. Sahara;
  • 100 g butter;
  • vanillin.

Meringue:

  • 4 egg whites
  • 6 tsp powdered sugar;
  • a pinch of salt.

Step by step recipe:

  1. Mix flour sifted with a sieve with powder, add oil, water and yolk. Mix the kneaded dough in the cold for 30 minutes.
  2. Grate the zest and squeeze the juice from the lemon. The latter is mixed with starch, add water. Put the composition on low heat, stir constantly. When boiling, introduce oil, sugar, yolks, vanilla. When the homogeneous mass begins to boil, remove from heat.
  3. In a preheated oven to 180 degrees, send the baked cake-shaped base for 20 minutes.
  4. Place the cream evenly on the cooled cake.
  5. Beat the whites with powdered sugar and a pinch of salt with a mixer until you get persistent peaks of foam.
  6. The top layer is beautiful to form a meringue.
  7. Bake the dish for 15 minutes in the oven at 180 degrees. After, raise the temperature to 200 degrees and keep the dessert in the oven for another 10 minutes until you get a crispy meringue.

Dessert is usually served in a cooled form.

Read also:carrot cake

Lemon tart with meringue from Pierre Erme

To prepare the perfect dessert from Pierre Erme - the legendary world-class confectioner - you must use the components:

For the test:

  • 125 butter;
  • 210 g flour;
  • 85 g of granulated sugar;
  • 25 g of almond flour;
  • 1 egg
  • a pinch of salt;
  • seeds from 1⁄2 vanilla pod.

For cream:

  • 3 lemons;
  • 2 eggs;
  • 135 g of granulated sugar;
  • 165 g of butter.

For french meringue:

  • 3 egg whites
  • 150 g of powdered sugar;
  • 10 g of sugar.

Step-by-step preparation:

  1. Beat the mixer with oil at room temperature.
  2. Add all the components for the dough gradually, knead until a homogeneous mass is obtained.
  3. Send the ball of dough to rest in the refrigerator for a period of at least 2 hours.
  4. For cream, remove the zest of lemon, squeeze 100 ml of juice. Beat sugar with eggs and lemon ingredients.
  5. Heat the mixture in a water bath to 83 degrees, stirring constantly. Cook the filler until it has a consistency of thick sour cream.
  6. The cream needs to be cooled to room temperature, add cubes of warm oil, beat until a homogeneous mass is obtained and left in the refrigerator.
  7. The dough from the cold should immediately be rolled out between sheets of parchment with a thin layer. Then put into a mold with a diameter of 20 - 25 cm, pierce with a fork. Pour beans or cereals over the dough as cargo.
  8. Bake in the oven at a temperature of 190 degrees for 20 minutes. Remove and cool.
  9. On the basis of evenly distribute the finished cream.
  10. Beat the proteins to a steady state, adding powdered sugar. With a pastry bag, drop whipped beks. However, meringue can also be planted with a spoon.
  11. Send dessert baked in the oven for 8 - 10 minutes at a temperature of 250 degrees. Then cool and serve.

Experienced culinary specialists use a confectionery heating pad to singe a meringue, which should only grab on the outside, not baking completely inside.

Cooking technology from Alexander Seleznev

Each famous culinary specialist prepares a French lemon tart with its own characteristics. There is also a cooking option from Alexander Seleznev.

For him you need to take:

  • 0.325 kg of butter;
  • 0.1 kg of powdered sugar;
  • 0.3 kg of flour;
  • 7 eggs;
  • 2 tsp corn starch;
  • 5 g of sheet gelatin;
  • 2 lemons;
  • 0.07 l of water;
  • 0.35 kg of sugar.

Cooking:

  1. Mix 0.2 kg of oil with 0.3 kg of sifted flour, 0.1 kg of powder, 1 egg and 1 yolk.
  2. Roll out the rested dough. Place the cake in a detachable form, forming the sides.
  3. Cover with parchment paper, cover with beans. Bake at 180 degrees for approximately 20 - 25 minutes.
  4. Extract juice from lemon and zest. Mix with 125 g of oil and 150 g of granulated sugar, bring to a boil.
  5. Beat 3 eggs with granulated sugar to add to this mass, constantly stirring. Cook for 2 to 3 minutes.
  6. Starch diluted in cool water. Add gelatin to the filling.
  7. When whipping 3 meringue proteins, add boiled sugar syrup in small portions. Beat the brewed proteins until completely cooled.
  8. Put the cream in the finished base from the dough and bake for 3 - 5 minutes. Then put the meringue and again send to the oven until a golden crust is formed.

Gourmet Jamie Oliver pastries

Jamie Oliver’s original gourmet pastries are based on the following ingredients:

  • flour - 0.25 kg;
  • icing sugar - 0.225 kg;
  • cream - 0.15 kg;
  • butter - 0.12 kg;
  • eggs - 8 pcs.;
  • lemon - 3 - 4 pcs.

Step by step recipe:

  1. In a bowl, mix 75 g of powder, 120 g of oil and 2 yolks.
  2. Sift flour with a sieve. Grind with the mixture into crumbs.
  3. Add 2 tbsp. l water, knead a smooth dough and leave it in the cold for 60 minutes.
  4. Roll out the base with a thin layer, shape it and leave it in the freezer for 15 minutes.
  5. Pour groats over the parchment onto the frozen base and bake for 20 minutes at 180 degrees. Remove the load, continue to bake for another quarter hour.
  6. Beat the yolk with a whisk, grease the cake with it and send to the oven for 1 - 2 minutes.
  7. For the filling, use a mixer to mix 5 yolks with 150 g of powdered sugar, juice and lemon zest, cream.
  8. Place the cream on the base and place the dessert in the oven. Cook at 160 degrees 30 minutes.
  9. Ready dessert should be cooled before serving.

Slow cooked lemon pie with meringue

To prepare a delicious lemon pie with meringue in a slow cooker, you must use the following components:

  • 0.1 kg of butter;
  • 2 lemons;
  • 0.25 l sour cream;
  • 1⁄2 tsp soda;
  • 2 tbsp. wheat flour;
  • 1 tbsp. granulated sugar;
  • 1 egg
  • powdered sugar.

To create an exquisite dessert you need:

  1. In a deep bowl, mix soda with sour cream.
  2. Melt the butter without boiling. Add to the mixture from the first step.
  3. Sift flour through a sieve and add in portions to the resulting mass.
  4. Divide the finished elastic dough in half.
  5. Wash citrus fruits, chop, beat with a blender. Mix with sugar.
  6. Place a layer of dough with sides on the bottom of the bowl and cover with a uniform layer of filling.
  7. Cover the cream with a second layer of dough, pinching the edges on the sides.
  8. Lubricate the upper part of the future dessert with whipped yolk to form a golden crust and make several holes in it with a fork.
  9. Set the timer for 30 minutes and run the Baking program.
  10. Before serving, dessert will only have to sprinkle with powder.

In order for the dessert taste not to be too acidic, you can dilute the harsh lemon flavor with a small amount of orange juice if desired.

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