Meringue and Lemon Tart

  • Difficulty: Medium
  • one hour and 25 minutes
  • 6 servings

Let’s combine two dishes inspired by the French cuisine. Namely, lemon tart and meringues. First, pre-bake the crust made from crushed buttery biscuits. Then fill it with a milky and lemony cream. Top this with soft and crisp meringues. Yummy!

Ingredients Needed for Meringue and Lemon Tart

7 ounces of butter biscuits
2 ounces of butter
4 egg yolks
1 cup condensed milk
½ cup lemon juice
4 egg whites
¾ cup sugar

How to Cook Meringue and Lemon Tart

  1. Add the biscuits and the butter to a stand mixer. Crush and mix until even.
  2. Transfer to an 8-inch tart pan and spread evenly. Bake for 8 minutes at 360⁰F/180⁰C.
  3. Add the yolks and condensed milk to a bowl. Mix until smooth using a hand mixer. Add the lemon juice in the process. Set aside.
  4. Add the egg whites to a bowl and start whisking using a hand mixer. Gradually add the sugar in the process. Whisk until firm.
  5. Pour the yolk mixture over the biscuit crust. Evenly spread it and refrigerate for 30 minutes.
  6. Transfer the sweet whisked whites to a piping bag. Top the tart with meringues. Bake for 35 minutes at 360⁰F/180⁰C.

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