I find that tasting a lemon meringue pie is always a sweet moment of poetry. Before swallowing the first bite, you don’t really know what you’re going to get. Will the cream be sour? Sweet? Will we break our teeth on the dough? And how will the pastry/cream balance? And to tell the truth, I’m almost always disappointed by store-bought creams. Personally, I like a tart with lemon acid, not too sweet and with character! But I guess I’m the only one – most people like a softer, sweeter version.
So when I came across this version while preparing for the CAP, and was repeatedly told “I don’t usually like lemon tart, but this one is really good! I figured it was a sure thing and added it to my notebook.
Table des matières
How to make a lemon meringue pie?
It’s a classic sweet pastry, topped with lemon curd and a good layer of Italian meringue. I’m particularly fond of this recipe, because when I started practicing for the exam, it was the only one I could produce that was even remotely presentable! It comes from Valérie’s lovely blog I love cakes (I’m re-reading her post and I realize that we have the same references and more or less the same pastry-making background).
How to bake a lemon tart?
Now I know how to shape a circle like a pro, and the pastry never (almost…) collapses again! In fact, I’ve detailed a few important tips to prevent the pastry from coll apsing… But if you don’t feel comfortable using a circle, a tart mould is still a good option. However, unmolding turns into carnage (at least for me, but maybe that’s because I tend to be a bit of a brute…).
Which pastry for a lemon meringue pie?
Lemon meringue tart is quite flexible, and can be made with shortcrust, shortbread or sweet pastry. This recipe uses a sweet pastry, but if you want to lighten the recipe’s sugar content a little, don’t hesitate to switch to a shortbread pastry. Its slightly salty side will enhance the tartness of the lemon curd.
Lemon tart – which meringue?
As for the meringue, this recipe uses Italian meringue. This preparation, made with a sugar syrup that cooks the whipped egg whites, is more stable. So it’s ideal for a lemon meringue pie. That said, if you’re going to eat the tart quickly (within the hour), you can opt for a French meringue, but it won’t keep as well.
Making lemon meringue pie in advance?
It’s a question that comes up a lot: how do you make your tart in advance, and how do you store it? You can make your lemon tart 2 days in advance and store it in the fridge. However, it’s best to make the meringue just before serving, otherwise it will shrink and lose water. The taste isn’t great and it’s less aesthetic because the lemon cream is visible.
Lemon meringue pie without a blowtorch?
The ideal way to color meringue is to burn it lightly with a blowtorch, using low heat and rapid movements. However, if you don’t have a flashlight, you can color the meringue for a few minutes in the oven using the grill. But don’t take your eyes off your tart: meringue burns very quickly!
Lemon meringue tart without a pastry bag?
If you don’t have a piping bag, you can use a freezer bag with one corner cut off. Alternatively, you can use a tablespoon to scoop out the meringue. The shape doesn’t matter, and it’s rustic not to worry too much about the decoration!
My dad’s favorite pie
I made this tart during my last stay in Normandy (I’m sure you guessed it from the bucolic, seaside decor!) and I was under a lot of pressure because it’s my Dad’s favorite dessert. Well, not quite, because he prefers it without meringue, but I couldn’t pass up an opportunity to try out my new rose piping tips (in this case it’s a 1M and I think the result is really nice!) and to be honest, I love playing with a blowtorch!
As my frame is 22 cm, the quantity of pastry called for in the recipe is a little high. Don’t make that mistake, and make sure you roll it out thinly (there should be almost enough left over for a second tart). The cream, on the other hand, covers the tart well. As for the meringue, I always make the recipe one and a half times, because there’s nothing that annoys me more than falling apart in the middle of the assembly. I’ve redone my Italian meringue in syrup, but don’t hesitate to choose the best method depending on your equipment (as I explained in my article on lemon meringue birthday cake).
A recipe everyone loves!
Well, no big surprise there: the pastry is crisp, the cream is tangy and the meringue adds a nice sweetness. It’s not my favorite version, but that’s a matter of taste, and having a recipe that appeals to so many people is great, so make it again without moderation! (I promise, Dad, I’ll soon make you some without meringue!)
Tarte au citron meringuée
Ingredients
La pâte sucrée
- 250 g de farine
- 100 g de beurre à température ambiante
- 130 g de sucre en poudre
- 1 moyen
- 1 pincée pincée de sel
Pour le lemon curd
- 120 mL de jus de citron jaune
- 3 œufs
- 150 g de sucre
- 60 g de beurre coupé en morceaux
- 10 g de maïzena
La meringue italienne
- 2 blancs d’œufs
- 35 ml d’eau
- 100 g de sucre semoule
Instructions
Pour la pâte
- Mélanger ensemble le beurre et le sucre puis ajouter l’œuf et la farine. Mélanger puis arrêter dès que la pâte est homogène.
- Faire une galette, la filmer et la faire reposer au frais au moins 30 minutes (pour calmer le gluten et éviter que la pâte ne rétrécisse trop à la cuisson).
- Quand la pâte est bien froide, l'étaler finement sur 3 mm d'épaisseur, piquer le fond (pour éviter que la pâte gonfle au four) et foncer un moule ou un cercle à tarte.
- Enfourner à blanc (=sans garniture) pendant 20 minutes.
Lemon curd
- Pendant ce temps, préparer la crème en mélangeant le jus de citron avec la moitié du sucre. Mettre à chauffer sur feu vif ou au micro-ondes.
- Fouetter les œufs avec le reste du sucre et la maïzena puis ajouter le jus de citron chaud et remettre sur le feu jusqu'à épaississement (il faut que la crème ait la consistance d'une mayonnaise).
- Retirer du feu et laisser refroidir (jusqu'à environ 40°C) et ajouter le beurre en morceaux. Bien remuer pour obtenir une consistance lisse (battre éventuellement au mixeur plongeant).
- Verser le mélange sur la pâte cuite à blanc (pour obtenir une crème bien lisse, ne pas y toucher du tout et tourner la pâte pour répartir la crème uniformément).
Meringue italienne
- Faire un sirop en chauffant l'eau et le sucre jusqu'à 118°C. Lorsque le mélange atteint 110°C, commencer à battre les blancs en neige.
- Lorsque le sirop est à bonne température, le verser en filet sur les blancs en continuant à battre jusqu'à que le mélange tiédisse (environ 10 minutes).
- Pocher la meringue sur la tarte et colorer au chalumeau (ou 4-5 minutes sous le grill du four).
