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Lemon Meringue Tart

Lemon Meringue Tart

Ingredients

  • MyEggWhite
  • Granulated Sugar
  • Cream of Tartar

Lemon Curd

  • 3 nos Egg Yolk
  • 3 nos Egg
  • 100 g Lemon Juice
  • 100 g Sugar
  • 30 g Butter

Pie Crust

  • 125 g Butter
  • 45 g Sugar
  • 1 g Salt
  • 35 g Eggs
  • 187 g Flour

Instructions

For Pie Crust

  • Add all of the ingredients and mix with low speed until fully incorporated. Chill the dough for at least 30 minutes. Roll the dough and blind bake it for 18 minutes. Take out the weight and bake it until golden brown.

For Lemon Curd

  • Add all of the ingredients. On a double boiler, stir it until it thickens and add butter. Stir until fully dissolved and refrigerate it.

For Italian Meringue

  • Combine sugar and water and boil it until it reaches 117°C. Whip the egg whites until a soft peak and add the hot syrup Beat the meringue until room temperature.