Lemon Tart with Meringue Recipe - Tarte au citron meringuée

Uploaded by EugenieKitchen on 06.11.2012

Eugenie Kitchen
Hi, I am Eugenie.
Today I am going to make tarte au citron meringuee, lemon tart with meringue.
This is a blind baked pie crust. Blind baking is baking a pie crust or pastry without filling.
I will add in lemon filling in it.
Then decorate with Italian meringue.
You remember? We made French meringue a few times before.
Today I will make Italian meringue for the first time in the video.
1 tablespoon of corn starch (15 g),
1/5 cup of water (48 ml),
1/3 cup of caster sugar (150 g),
a pinch of salt,
2/3 stick of unsalted butter (75 g),
2 lemons,
and 4 eggs.
For Italian meringue:
1/5 cup of water (48 ml),
and 2/3 cup of caster sugar (150 g).
First, with a grater, remove the zest of a lemon in a mixing bowl.
Make sure you remove only yellow zest
because white pith is bitter.
With a knife, cut the lemons and juice them.
Today I am using a glass reamer.
Then, set aside.
In a mixing bowl of lemon zest,
add in corn starch, sugar, and pinch of salt.
Then, stir until combined.
Then, pour in water into a sauce pan
and add in corn starch mixture.
And whisk to combine.
On a medium heat, cook it stirring constantly.
Once the mixture bubbles,
remove from the heat.
And add in the butter and beat until melted.
And pour in lemon juice and mix.
Now, separate three eggs.
Save the egg whites for meringue.
Add the last egg in egg yolks and beat until mixed.
Add the egg mixture into the pan and return to a medium heat.
Keep stirring rigorously for a few minutes,
until the mixture thickens.
Once again the mixture bubbles,
take off the heat.
Scrape in a separate bowl
and wrap it with plastic wrap.
Let it cool.
For Italian meringue,
I am using Kitchen Aid today.
Add in sugar in a saucepan and water.
On a low heat, melt the sugar completely.
Meanwhile, on medium speed,
beat the egg white until soft peaks.
Once the sugar mixture bubbles,
put in a cooking thermometer.
My egg whites are almost done.
Once it hits 120 degrees C (248 F) quickly remove from the heat.
On slow speed, pour the cooked sugar into egg whites in a thin stream.
Again on medium speed,
continue to whisk.
It should be very stiff and smooth.
To build a lemon tart,
First, pipe in tart shell with lemon filling.
Make sure it’s cooled enough.
And make the surface even with a spoon.
Then, pipe in the Italian meringue with your choice of pastry tip.
With a blow torch, finish the top.
Or put it in the oven for 5 minutes.
Meringue peaks should be golden.
Lemon tart with meringue.
Sweet and delicate meringue top
Here you go.
Crumbly tart shell
And yellow lemon filling..
very very lemony.
Bon appetit!
Thank you for watching,
bye --