This is one of the many desserts I cooked on my first week at the 1 month certificate. I love lemon meringue tarts and made a couple before but I had never blogged about it (never had time to take a picture as it seemed to vanish very quickly). I will give you the Thermomix version and the classical one so every one can try it (it’s well worth it 🙂 )
Source: Cooks Academy 1 month certificate
Sweet pastry (French sugar paste)
A pinch of salt
2 lemons (zest and juice)
3 lemon juiced (you will need about 240g of juice altogether)
8 large eggs
2 egg yolks (save whites for the meringue)
350g unsalted butter, cut into small pieces
4 egg whites + the 2 egg whites saved above
600g caster sugar
- Sweet pastry: place the sugar in the TM bowl and grind 10 sec/speed 9.
- Add all the other ingredients except the flour and mix 20 sec/ speed 4.
- Add the flour and turbo pulse briefly a few times until JUST clinging together. Turn out and chill wrapped in cling film for 30 to 40 minutes.
- Lemon curd: grind lemon peelings and sugar 20 sec/speed 10.
- Add eggs + egg yolks + juice + butter. Mix 10 sec/speed 6.
- Scrape down the sides of the TM with the spatula. Cook and stir 6 minutes/80C/speed 4. If it hasn’t thickened enough, continue to cook for another minute or 2.
- Spoon out into a bowl and leave to cool at room temperature.
- Meringue: clean thoroughly the bowl with soapy water and dry well with a clean tea towel. insert the butterfly whisk.
- Add the egg whites and whisk on speed 3 without the measuring cup.
- When it is starting to foam, add a little bit of sugar at a time while still whisking. Wait until the sugar is dissolved before adding more sugar.
- When all the sugar has been whisked in, you should have a thick and glossy meringue. Tip out into a piping bag with a round or star shaped nozzle.
- Preheat the oven at 180C.
- Take the pastry out of the fridge and knead it a little until softened slightly (it should be soft enough to roll but still cold and a little stiff).
- Place between 2 sheets of cling film and roll to fit your flan tin (it should be 2 or 3 mm thick).
- Butter and flour your flan tin (about 20 to 25cm in diameter).
- Carefully place the rolled pastry in the tin and press down the sides to fit the tin neatly. Cut out excess pastry but leave enough to have a 2 cm overflow as the pastry might contract during cooking.
- Line with parchment paper and place dry beans on top to stop the pastry from bubbling.
- Place in the fridge for 10 minutes before baking.
- Bake for 15 minutes, then take out of the oven, remove the beans and baking parchement and bake again for 8 minutes (watch the pastry as it cooks as you don’t want it to brown too much. It should be done when golden at the edges and lighter in colour but still lightly golden in the centre.
- Take out of the oven and turn the temperature up to 220C.
- Leave the pastry to cool for a couple of minutes and trim the edges neatly before pouring the lemon curd (which should still be warm enough to pour evenly) and pipe the meringue all over.
- Bake for 8 to 10 minutes so the meringue browns and becomes crispy.
- Leave to cool, then refrigerate for a couple of hours before eating.
- Sweet pastry: cream together the butter and sugar using a hand mixer or a stand mixer equipped with the wire whisk.
- Add the egg and mix for a few seconds
- Gradually incorporate the sieved flour and salt. Mix until smooth.
- Allow to rest in the fridge before using.
- Lemon curd: place the sugar in a bowl and zest the lemons on top of it. Rub the lemon and sugar together to make the sugar fragrant.
- Strain the lemon juice into a non-reactive pan. Add the eggs, egg yolks, zested sugar and butter and whisk to combine.
- Place over a medium heat, stirring constantly for 3 to 5 minutes until the mixture begins to thicken.
- At the first sign of boiling (you will need to see bubbles all over the mixture), remove from the heat and strain into a bowl. Leave to cool slightly.
- Meringue: whisk the egg whites until they start to foam. Add the sugar, a little bit at a time and continue whisking until the sugar is incorporated before adding more sugar.
- Follow recipe above from step 11 onward.