Lemon meringue pie

Lemon meringue tart is a dessert that combines textures and flavors in an absolutely divine way. This dish is perfect for any occasion, from family gatherings to parties with friends, and will surely impress everyone. Moreover, the airy, crunchy meringue and the tangy lemon cream complement each other perfectly, creating a balance of flavors that will delight your taste buds. Let's discover together how to make this refined dessert, step by step!

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 8

Ingredients

For the tart crust:
- 250 g flour
- 2 tablespoons almond flour (optional, for extra flavor and texture)
- 50 g powdered sugar
- 100 g cold butter, diced
- 1 egg
- A pinch of salt
- 2 tablespoons cold water

For the lemon cream:
- Juice and zest of 2 large lemons (make sure they are fresh!)
- 300 g sugar
- 4 egg yolks
- 80 g cornstarch
- 1 tablespoon lemon syrup
- 2 tablespoons Limoncello (lemon liqueur) - for an intense flavor
- 100 g butter

For the meringue:
- 4 egg whites
- 200 g powdered sugar
- 1 teaspoon Limoncello
- 1 tablespoon cornstarch
- A pinch of salt

Preparation

Step 1: Preparing the tart crust

1. Mixing the dry ingredients: In a large bowl, combine the flour, almond flour, and powdered sugar. These ingredients form the base of the crunchy and delicious crust.

2. Incorporating the butter: Add the cold diced butter. Use your fingertips to rub it into the flour. The goal is to achieve a sandy texture, similar to breadcrumbs.

3. Adding the egg and water: Add the egg and the two tablespoons of cold water. Mix gently, just until the ingredients are combined. Avoid overworking the dough to keep it tender.

4. Chilling the dough: Form a ball from the dough, wrap it in plastic wrap, and refrigerate for at least 30 minutes or ideally until the next day. This step is essential for achieving a perfect crust.

Step 2: Preparing the lemon cream

1. Preparing the lemons: Grate the zest from the lemons and squeeze the juice to obtain about 150 ml. These will give your cream a fresh and vibrant flavor.

2. Mixing the ingredients: In another bowl, combine the egg yolks with the sugar, lemon juice, and cornstarch diluted with a little water. Mix well until you achieve a smooth mixture.

3. Cooking the cream: Place the mixture over a double boiler. Stir constantly until the mixture begins to thicken. This process helps activate the cornstarch, making the cream firmer.

4. Adding the flavors: Finally, add the Limoncello, lemon syrup, and lemon zest. Once the cream has cooled, incorporate the diced butter, stirring until it completely melts.

Step 3: Preparing the tart crust

1. Rolling out the dough: Remove the dough from the refrigerator and roll it out on a floured surface until you achieve a thin sheet.

2. Placing it in the pan: Place the sheet of dough in a buttered and floured tart pan, ensuring to line the sides as well. Meanwhile, preheat the oven to 180°C.

3. Pricking the dough: Use a fork to prick the dough on the bottom and edges. This will prevent air bubbles from forming during baking.

4. Baking the crust: Bake the dough in the oven for 10 minutes or until it turns lightly golden. Allow it to cool slightly before adding the cream.

Step 4: Assembling the tart

1. Adding the candied cherries: Once the crust has cooled, place the candied cherries on the bottom of the tart. These will add a pleasant contrast of sweetness and acidity.

2. Pouring the cream: Pour the lemon cream over the cherries, ensuring it is evenly distributed.

3. Chocolate shavings: Add a portion of white chocolate shavings on top of the cream for an extra touch of sweetness.

Step 5: Preparing the meringue

1. Beating the egg whites: In a clean bowl, beat the egg whites with a pinch of salt. When they start to form soft peaks, gradually add the powdered sugar, continuing to beat until you achieve a firm and glossy meringue.

2. Adding the flavors: Finally, add the Limoncello and cornstarch, gently folding with a spatula to maintain the meringue's airiness.

3. Covering the cream: Spread the meringue evenly over the lemon cream, using a spatula to create decorative peaks.

4. Baking the meringue: Place the tart in the oven on the top rack and bake for 20 minutes or until the meringue turns golden and crispy.

Step 6: Cooling and serving

1. Cooling the tart: Allow the tart to cool in the oven with the door ajar to prevent a sudden temperature change that could affect the meringue.

2. Slicing: Once completely cooled, cut the tart into slices and serve it with a glass of Limoncello or a cup of fresh mint tea, which will perfectly complement the tangy lemon flavor.

Helpful tips

- Choosing lemons: Opt for organic lemons if possible, to ensure the zest is clean and full of flavor.
- Alcohol-free option: If you prefer a non-alcoholic recipe, you can omit the Limoncello from the cream and meringue without compromising the delicious taste.
- Storage: The tart keeps well in the refrigerator in an airtight container for up to 3 days. The meringue may soften slightly, so it is recommended to serve it freshly baked.
- Calories: Each serving has approximately 350 calories, so enjoy it in moderation!

Frequently asked questions

1. Can I use other fruits? Yes, you can replace the cherries with other candied or fresh fruits, such as raspberries or strawberries.

2. How can I avoid a runny meringue? Ensure the egg whites are at room temperature and that the bowl is clean. Avoid overmixing after adding the sugar.

3. Can I make the dough in advance? Of course! You can prepare the dough a few days ahead and keep it in the refrigerator.

The lemon meringue tart is a dessert that not only delights the eyes but also the taste, bringing a touch of sunshine to every slice. Whether you prepare it for a special occasion or simply to treat yourself, this recipe will make you feel like a true chef. Enjoy!

 Ingredients: For the tart dough: 250 g flour, 2 tablespoons almond flour, 50 g powdered sugar, 100 g butter, 1 egg, salt, 2 tablespoons cold water. For the cream: Juice and zest of 2 lemons, 300 g sugar, 4 egg yolks, 80 g cornstarch, 1 tablespoon lemon syrup, 2 teaspoons Limoncello (lemon liqueur), 100 g butter, candied cherries, white chocolate. For the meringue: 4 egg whites, 200 g powdered sugar, 1 teaspoon Limoncello, 1 tablespoon cornstarch, salt.