Lemon Meringue Tart Recipe

 

 

Lemon Meringue Tart Recipe

Chef Alex at Château de Barbirey

Lemon Meringue Tart

Bake a tart shell blind to be filled with the chilled lemon cream.

Lemon Cream

Beat in a bowl :

6 – Eggs

4 – Yolks

In a stainless steel pot bring the following ingredients to a boil.

150gr (5 oz.) – Fresh Lemon Juice

250gr (1/2 pound) – Sugar

200gr (6 oz.) – Butter

When this comes to a boil add half of the hot liquid to the eggs, stir, add back to the pot and slowly bring to a boil stirring constantly with a whisk.

When it comes to a boil cook for one minute then strain and cool.

Fill the tart shell with the cold lemon cream which can be made a day in advance.

 French Meringue :

Beat 3 fresh egg whites gradually adding 100gr (3 oz.) Sugar. When the whites are stiff,
fold in 100gr. (3 oz.). Put in a pastry bag and pipe out the pattern of your choice. Color with a bow torch or under a salamander. Serve Cold.

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