Recipe by: Tania Nicaise
Source: Tania’s recipe
Ingredients (“Frolla” Pastry Crust)
Note: you can also use a ready-to-use Brisee pastry
- 250 g all-purpose flour
- 125 g cold unsalted butter, cubed
- 1 Tbsp caster sugar
- 1 egg, at room temp
- ½ tsp salt
- 40 ml cold water
Ingredients (Lemon Cream)
- 300 g unsalted butter, cut in cubes
- 100 g caster sugar
- Juice of 3 lemons
- Zest of 3 lemons
- 4 medium eggs, at room temp (60 g each)
- 120 g egg white
- 120 g caster sugar
- If you make the dough by hand, mix the flour and the salt in a bowl and toss through the butter. Use your fingertips to rub the butter into the flour to partly combine.
- Put this crumbly dough on a cleaned surface, make a hole and add the sugar and the beaten egg.
- Wash your hands in cold water so your hand won’t “heat” to much the dough.
- Combine the ingredients together but don’t overwork the dough to avoid the butter melting. If you “heat” the dough it will be ‘elastic’.
- Wrap the ball of dough in plastic and let it rest for at least 2h (overnight is best!). You can also freeze the dough for 3 months.
- Remove from the fridge 10 min before you roll out the pastry on a lightly floured surface, until larger than the tin. The thickness should be around 3-4 mm.
- Lift the pastry over a rolling pin and drape into the tin. Press the base and up the sides of the tin with your fingertips.
- Trim off the excess pastry with the rolling pin. Chill for 15 min or longer, to avoid shrinkage during baking.
- Prick the pastry with a fork and line it with a greaseproof paper. Fill the tin with dried beans to hold the pastry in shape.
- Bake for 10-15 min until just set, lift out the filling and cook the empty tart for 10 min more or until it’s golden.
Instructions (Lemon Cream)
- Put all the ingredients in a bowl.
- Place the bowl on a saucepan of simmering water (bain-marie or double boiler) and use a whisk to stir continuously for about 8 minutes, or until the mixture is thick.
- Once cooked, remove from the heat, stir again and let it cool till warm.
- Pour the cream on the cooked short crust pastry and let it cool in the fridge.
- Whisk the ingredients till the volume tripled and the meringue is thick and glossy. Don’t overbeat to avoid a foamy texture.
- Spoon over the cold lemon cream to cover it completely and swirl with a spoon or a fork
- For a nice golden effect, grill the meringue in the oven or use a torch; be careful, it burns very quickly!
Download PDF here: European Lemon Meringue Tart Tania Nicaise