Lemon meringue pie

Lemon Meringue Tart: A Royal Delight

Lemon meringue tart is a recipe that perfectly combines the tartness of lemon with the silky sweetness of meringue. This tart is not just a simple dessert, but a true culinary experience, and its story is as fascinating as its taste. Inspired by royal culinary traditions, this recipe was taken from the cookbook of Princess Margareta of Romania, dedicated to those who appreciate sophisticated flavors and dishes with history.

Total preparation time: 1 hour
Preparation time: 20 minutes
Baking time: 45 minutes
Number of servings: 8

Ingredients:

For the crust:
- 250 g Petit Beurre biscuits or plain biscuits
- 125 g butter

For the filling:
- 4 eggs
- 390 ml condensed milk (available in cans at most supermarkets)
- 150 ml lemon juice

For the meringue:
- 200 g fine white sugar
- 4 egg whites

Making the lemon meringue tart:

Step 1: Preparing the crust
First, melt the butter in a bain-marie. This technique helps us achieve liquid butter without burning it. Once the butter has completely melted, let it cool slightly. Meanwhile, crush the biscuits in a food processor or place them in a bag and crush them with a rolling pin. The biscuits should become a fine powder to achieve an even crust.

After the butter has cooled, mix it with the crushed biscuits until you obtain a homogeneous mixture. This mixture is essential for forming a crispy base. Using a springform pan (22-23 cm in diameter), lined with baking paper, pour the biscuit and butter mixture in. With a glass or spoon, press the biscuits very well on the bottom of the pan, ensuring we have an even base.

Bake the crust in a preheated oven at 180 degrees Celsius for 5-10 minutes, until it becomes slightly golden. This step will firm up the crust and add a delicious flavor.

Step 2: Preparing the filling
While the crust is baking, let’s prepare the delicious filling. Carefully separate the egg yolks from the whites. In a bowl, mix the yolks with the condensed milk and lemon juice. It is important to mix well so that all the ingredients blend perfectly. This combination will give a pleasant acidity to the tart, balancing the sweetness of the meringue.

Once we have obtained a homogeneous mixture, carefully pour it over the biscuit base, taking care not to disturb the crust. Bake the tart at 180 degrees Celsius for about 20 minutes, until the filling is firm.

Step 3: Preparing the meringue
While the tart is in the oven, let’s prepare the meringue. Beat the egg whites with a mixer until they become frothy. It is essential that both the whisk and the bowl are completely clean, with no traces of water or fat, to achieve a perfect meringue. Gradually add the sugar, one tablespoon at a time, continuing to beat until the meringue becomes glossy and forms stiff peaks. This process may take a few minutes, but the result is worth the effort.

Step 4: Assembling the tart
After the tart has baked for 20 minutes, take it out of the oven. Using a piping bag, decorate the tart with meringue, creating various patterns or simply covering the entire surface evenly. This is a moment where creativity can shine!

Return the tart to the oven for another 20-25 minutes, or until the meringue takes on a golden color, but without burning. Once the tart is done, let it cool slightly before removing it from the pan. Using a knife, carefully run along the edges to avoid cracking the meringue.

Step 5: Serving
Once the tart has cooled completely, we can slice it and serve it. It is delicious both plain and alongside a scoop of vanilla ice cream or a dollop of whipped cream. A garnish of fresh fruits, such as raspberries or strawberries, can add a touch of freshness.

Useful tips:
- If you prefer a more intense lemon flavor, you can also add grated lemon zest to the filling.
- Make sure the meringue is well beaten to achieve an airy texture; otherwise, it will be harder to decorate and won’t have the same consistency.
- The tart can be made a few days in advance; however, it is recommended to add the meringue just before serving to maintain the airy texture.

Nutritional benefits:
Lemon meringue tart offers a balance of carbohydrates from the biscuits, proteins from the eggs, and a rich source of calcium from the condensed milk. Lemon provides a boost of vitamin C, essential for the immune system. Despite the sweetness, when consumed in moderation, it can be a delightful part of a balanced diet.

Frequently asked questions:
1. Can I use a different type of biscuits for the crust?
Yes, you can experiment with Oreo biscuits or digestive biscuits, depending on your preferences.
2. How can I store the tart?
The tart can be stored in the refrigerator for 2-3 days, but it is best consumed fresh.
3. Can I replace the condensed milk?
Yes, you can use a mixture of milk and sugar, but this will slightly change the texture and taste.

This lemon meringue tart not only brings a touch of elegance to your table but also a story of appreciation for culinary traditions. So invite your friends for a royal tasting and enjoy every moment! Bon appétit!

 Ingredients: Ingredients for 8 servings (I made some small modifications): 1. 250 g of Petit Beurre cookies or plain cookies 2. 125 g of butter 3. 4 eggs 4. 390 ml of condensed milk (available in cans, at Carrefour) 5. 150 ml of lemon juice 6. 200 g of fine white sugar