Hello! Here’s a step-by-step recipe for preparing a traditional lemon tart. It’s simple to make and also allows you to use up leftover egg whites from another recipe. This lemon tart, with its soft texture and unparalleled flavor, is very moist thanks to the ingredients used in both the crust and the filling, particularly the condensed milk and heavy cream. A smooth lemon cream and a meringue topping are the special touches that make this...
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In a bowl, combine the flour (sifted beforehand) with the baking powder. Add the cold butter, cut into small cubes, and the heavy cream to the center.
Using a fork, begin to mix the ingredients until a dough forms that pulls away from the sides of the bowl. Avoid over-kneading to prevent the butter from melting.
Let the dough rest in the refrigerator for 30 minutes.
In a bowl, mix the condensed milk with the lemon juice and zest.
Finally, fold in the heavy cream, whipped to soft peaks.
In a medium-sized saucepan, combine the egg whites with the sugar.
Heat over low heat, stirring constantly, and cook for about three minutes.
Remove from heat and beat with an electric mixer for about five minutes, or until the mixture doubles in volume.
Roll out the tart dough and use it to line a 22 cm (9-inch) round tart pan, preferably one with a removable bottom.
Prick the base of the dough with a fork.
Bake in a preheated oven at 180°C (350°F) for 20 minutes.
Remove from the oven and let it cool for 5 minutes.
Pour the lemon filling into the crust.
Top with the cooked meringue and broil in a very hot oven for 5 minutes, or until golden brown.
Avoid over-kneading the crust dough to keep the butter from melting and ensure a flaky texture.
Whip the heavy cream to soft peaks for a smoother filling consistency.
Use a removable-bottom tart pan for easier serving and presentation.
For variations, substitute lemon juice and zest with orange juice and zest.
Ensure the meringue is cooked thoroughly before broiling to avoid raw egg whites.
Can I use orange instead of lemon?
Yes, you can substitute lemon juice and zest with orange juice and zest for a different flavor profile.
How do I prevent the crust from becoming soggy?
Prick the base of the crust with a fork before baking and ensure it is fully cooled before adding the filling.
Can I make the meringue topping ahead of time?
It's best to prepare the meringue topping fresh to maintain its texture and volume.
What type of tart pan should I use?
A 22 cm (9-inch) round tart pan with a removable bottom is ideal for easy serving and presentation.
Can I freeze the lemon tart?
Yes, you can freeze the tart without the meringue topping. Add the meringue fresh before serving.
