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Lemon Tart / Meringue Pie

Name: Lemon Tart / Meringue Pie
Prep time: 2 h 51 min
Cook time: 30 min
Total time: 3 h 21 min
Yield: 1
Cuisine: French
Ingredients: 300 g sweetcrust pastry (pâte sablée); 500 g lime (or lemon) curd; 400 g italian meringue

Lemon tart is one of the great classics of French patisserie. The are lots of versions with different kinds of pastry and filling.

This one uses sweetcrust pastry (pâte sablée) and lemon curd as the filling. Just top with meringue for that other classic: lemon meringue pie.

60 K 4.8/5 (25 reviews)

3 hours 25 min. difficulté

Easy

3.05 €

3 Ingredients

Last modified on: March 23^th 2016

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For 1 , you will need:

1 300 g sweetcrust pastry (pâte sablée)
2 500 g lime (or lemon) curd
3 400 g italian meringue (optional)
Total weight: 800 grams

Change these quantities to make:

1 2 s 3 s

Change measures:

Metric

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Times for this recipe

Preparation: 55 min.

Resting: 2 hours

Cooking: 30 min.

All in all: 3 hours 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 30 min.

Roll out the pastry and line the tart tin or mould, then "bake blind".

Stage 2 - 2 min.

Once it has cooled, take the pastry case out of the tin or mould and transfer to a serving plate.

Stage 3 - 30 min.

Prepare 500 g of lemon curd.

Stage 4 - 2 min.

Pour the lemon curd into the tart case while it is still warm.

Stage 5 - 2 min.

Smooth the top of the filling with a palette-knife and refrigerate for at least 2 hours.

Stage 6 - 2 hours

Your lemon tart is ready.

Stage 7 - 10 min.

To turn this into a lemon meringue pie, follow the same method as for pear and lime meringue pie. Cover the filling with rosettes of meringue piped with a forcing bag.

Stage 8 - 5 min.

Finish by browning the meringue with a gas torch or under a very hot grill for a few seconds.

Remarks

If you don't feel confident about making Italian meringue, normal meringue works well, too.

Keeping: 1 or 2 days in the fridge.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	370 RDI=140 %	2,890 RDI=270 %	1,620 RDI=250 %	19,480 RDI=970 %	81,540 RDI: 970 %
Per 100 g	50 RDI=20 %	360 RDI=30 %	200 RDI=30 %	2,430 RDI=120 %	10,190 RDI: 120 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, milk, egg, Nuts

How much will it cost?

For 1 : 3.05 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Lime (or lemon) curd

You can get more informations, or check-out other recipes which use it, for example: Two-coloured chocolate-orange tart, Little lime tarts, ... See them all 2

Sweetcrust pastry (pâte sablée)

You can get more informations, or check-out other recipes which use it, for example: How to make tart cases, Pear and chocolate tart with a hint of mint, Mini almond-morello tarts, Two-coloured chocolate-orange tart, Apple-almond shortbread tart, ... See them all 44

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