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Desserts
Lemon Meringue Tart
by Bestheim
Published on 09.14.2021
20 minutes
Cheap
Medium
For 8
people.
Our oenologist Sylvain KAMM his companion Marie and the little Jules present you THEIR recipe for Lemon meringue pie under the wise advice of Nicolas RIEFFEL.
A simple, tangy and very tasty recipe that shows how good it is to cook with the family!
The ideal combination?"LE BRUT" from the Hopla by Bestheim collectionwhose fine bubbles will subtly accompany the tart's acidity and its rather creamy texture...
Ingredients
For the lemon device:
For the meringue:
For the shortcrust pastry :
Preparation:
-
Preparation of the dough
Prepare the shortcrust pastry and bake it at 210°C for 15 to 20 minutes. -
Preparation of the device
Zest the lemons and squeeze them. Put the zest, lemon juice, sugar and eggs in the same saucepan. Cook over low heat while whisking constantly until thickened. When a creamy texture is obtained, stop cooking and remove from heat, add the butter previously cut into cubes. Pour the lemon mixture over the cooked pie crust. Bake at 130°C for 15 minutes. -
Dressing of the pie
Once cooked, let cool, then arrange the meringue on the lemon pie, forming rosettes next to each other, and brown with a grill or blowtorch. - Keep your lemon meringue pie chilled until ready to serve.
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