Lemon merengue tart french pie

12 servings
3 hours

How to make lemon tart with merengue? Start cooking with lemon cream. Prepare the products for him. I have corn starch. If you have potato, take it half as much. Milk will need two portions - 350 ml and 50 ml.

Wash the eggs and dry with napkins. Then divide into squirrels and yolks into separate bowls. We'll only need yolks for the cream. Put the squirrels aside - we'll need them later.

Whisk the raw yolks in any way, you can use a mixer, you can use a whisk. Add 50ml of milk to them and whisk again.

Add starch to the yolks, mix the mass with a whisk so that there are no lumps in it.

Wash and dry the lemons. Remove the zest from them using a fine grater.

Squeeze the juice out of all the lemons. Then strain the juice through a sieve, separating the flesh and bones.

Pour 350ml of milk into the pan. Add the sugar to the milk and place the pan on a heat. Cook until boiled, stirring with a whisk. The sugar should dissolve completely.

In a thin stream, pour hot milk into the whipped yolks with continuous stirring.

Return the pan of milk to the heat. Cook until thickened. It is necessary to stir the cream with a whisk all the time so that it does not burn from below and go in lumps. Set a small fire. When the cream is quite thick, remove it from the heat.

Add the grated zest, lemon juice and butter to the yolk cream. Stir carefully. Leave to cool.

While the cream cools, make a sand base. Put the oil in the freezer first. The water should be icy, too. Sift the flour and add a pinch of salt to it.

Grate the chilled butter directly into the sifted flour. It will be more convenient to do this by dipping the oil in flour - so it will not slide in your hands.

Wipe the butter with flour with your hands until the sand crumbs form. It is necessary to work quickly so that the oil does not begin to melt. Then add the water to the crumb and knead the shortbread. Do not mix the dough hard, you just need to collect it into a ball.

Wrap the dough ball in cling film and put it in the refrigerator for half an hour.

Roll the rested dough into a round layer about 5 mm thick. Transfer it to a baking tin, form the sides - you should get such a basket of dough. Tip it with a fork in a few places. Why heat up the dough with a fork? When baked, it will not swell or bubble. There is no need to lubricate the mold.

Top the pastry basket with the baking paper. Pour a load, such as raw hard beans or peas. It will also prevent base bloating when baking.

Bake the base of the pie at about 200 degrees for about 15 minutes with a load. Then remove the bean paper and bake for another 10 minutes at the same temperature until lightly browned. Allow the base to cool completely. Determine the exact time and temperature of baking by your oven.

Now make meringue.

Build a water bath on the stove. To do this, boil some water in a saucepan and place a bowl on top. The bottom should not touch the water. Pour the squirrels into a bowl and pour over the sugar. Stir the sugar until completely dissolved.

Then start whipping the whites with a mixer right in the water bath. Whisk for about 5 minutes, until full white.

Then you need to quickly cool the proteins. To do this, transfer the bowl with them to a basin of water, into which ice has been added. This will stop the brewing of proteins. Continue whipping the squirrels for a couple more minutes. The goal is to achieve hard peaks.

Place the cream on a sand base, gently flatten it.

Top with the protein meringue. This can be done with a pastry bag by depositing whipped proteins in the form of rosettes. Or you can just spoon, making a chaotic pattern.

Burn the top of the protein peaks with a pastry burner. Or you can put the pie for a couple of minutes in the oven under the grill. Serve the tart on the table, cooling it well beforehand. Enjoy your meal!