Lemon meringue pie

Lemon Meringue Tart – a royal dessert with enticing flavors

If you need a dessert that will impress and bring a smile to the faces of your loved ones, the lemon meringue tart is the perfect choice! This recipe, inspired by a royal cookbook, combines the sweetness of meringue with the pleasant acidity of lemon, resulting in an elegant and delicious treat. It is a simple recipe but has a remarkable visual and taste impact.

Preparation time: 20 minutes
Baking time: 45 minutes
Total time: 1 hour and 5 minutes
Number of servings: 8

Necessary ingredients:

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

For the filling:
- 4 eggs
- 390 ml of sweetened condensed milk
- 150 ml of freshly squeezed lemon juice

For the meringue:
- 200 g of fine white sugar
- 4 egg whites (make sure they are free of any water or fat)

A bit of history:
The lemon tart has deep roots, cherished for centuries for its combination of flavors and textures. This recipe will not only delight your taste buds but will also transport you to a royal world, evoking the atmosphere of festive meals and fine dishes. By preparing this tart, you honor culinary traditions and bring a touch of refinement into your life and that of your loved ones.

Step by step:

1. Preparing the crust:
- Start by melting the butter in a double boiler. Make sure not to let it boil, just melt it.
- Crush the biscuits in a food processor or wrap them in a clean towel and use a rolling pin to crush them. The goal is to obtain a fine mixture that will form an even crust.
- Mix the crushed biscuits with the melted butter until you have a homogeneous composition.
- Line a springform pan (diameter 22-23 cm) with parchment paper. Then, using a glass or a spoon, press the biscuit mixture into the bottom of the pan, ensuring it is evenly distributed.
- Bake the crust in a preheated oven at 180 degrees Celsius for 5-10 minutes until it firms up slightly. Then, let it cool.

2. Preparing the filling:
- Crack the eggs and separate the yolks from the whites. It is essential that the egg whites are free of any fat traces to achieve perfect meringue.
- In a bowl, mix the yolks with the sweetened condensed milk and lemon juice. Use a whisk or mixer to homogenize the composition. This will become the base of your tart, giving it a delicious and creamy taste.
- Pour the mixture over the cooled biscuit crust and level it with a spatula.

3. Preparing the meringue:
- In a clean, dry bowl, beat the egg whites with a mixer at high speed. When they start to foam, gradually add the sugar, one tablespoon at a time, continuing to mix until the meringue becomes shiny and forms stiff peaks.
- Use a piping bag to evenly decorate the tart with the prepared meringue. If you don't have a piping bag, you can use a spatula to spread the meringue over the filling.

4. Final baking:
- Bake the tart in the preheated oven at 180 degrees Celsius, on a rack slightly above the middle, for 35 minutes, until the meringue becomes golden and crispy.
- After baking, let the tart cool in the pan. When completely cool, use a knife to detach the edges from the pan. Then, carefully remove the springform sides.

5. Serving:
- The lemon meringue tart is served cold, making it ideal for enjoying on warm summer days or at festive occasions. You can add a few slices of lemon or fresh fruits for an even more appealing look.
- An excellent combination would be with a scoop of vanilla ice cream or iced mint tea, which complements the flavors of the tart.

Practical tips:
- Ensure all ingredients are at room temperature before starting preparation to achieve a uniform composition.
- If you want to add a touch of vanilla to the meringue, you can use vanilla extract for a more complex flavor.
- The tart can be prepared a day in advance, as the flavors intensify overnight.
- If you want to experiment, you can replace lemon juice with lime or orange juice to achieve a different flavor.

Frequently asked questions:
- Can I use gluten-free biscuits for the crust?
Yes, you can use gluten-free biscuits to adapt the recipe for those with intolerances.

- How can I tell if the meringue is ready?
The meringue is ready when it is shiny, firm, and forms stable peaks.

- What should I do if the meringue collapses after baking?
This may be due to egg whites that were not beaten enough or sugar added too quickly. Make sure to follow the correct steps to achieve perfect meringue.

The lemon meringue tart is not just a dessert; it is a royal experience in every slice. Whether you prepare it for a special occasion or simply to indulge yourself, it promises to be a guaranteed success! Enjoy!

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

 Tags:  pie lemon lemon juice meringue