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Tart with lemon cream and meringue

Tart with lemon cream and meringue



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We need a form with detachable walls of 22 cm. Grease the form with a little oil and heat the oven.

The biscuits are crushed, I made them in a blender, then they are mixed with the beaten egg whites. It is placed with the hand in the form and rises slightly on the edge. Bake the top for 5-7 minutes, then remove and leave to cool.

Wash the yellow and green lemons and grate the peel. Then squeeze the juice from both lemons, plus the orange. Mix the citrus juice with the lemon peel and flour, mixing with a whisk so that no lumps form.

Bring 300 ml of water to a boil in a saucepan, and when it boils, add the citrus juice and mix well. Boil for about 1 minute, stirring constantly, until it thickens and the cream becomes homogeneous. Take the pot off the heat.

Mix the yolks well with the sugar, then add 3 tablespoons of the hot cream, mixing with the mixer. Then pour the composition with the yolks over the hot cream, mixing well. Pour the cream over the counter.

Beat the egg whites until they froth with the salt powder, then gradually add the sugar. Beat until glossy. Place the foam over the cream with a spoon, then bake for 15 minutes.

Leave to cool in the mold, then remove and refrigerate.

PS: Very important! to cover the shape of the cake with a food foil, otherwise the meringue will be spoken, as I suffered: ((The fire was very small, but the oven was quite hot ...


Tart with lemon cream and meringue

ingredients
for tart, 11/4 glass of flour, 100 gr of butter, 1/2 glass of powdered sugar, 1 teaspoon of salt, 1 egg, 2 yolks,, for cream, peel and juice from 2 more suitable but not small, 1 glass of sugar, 250 gr whipped cream, 4 eggs,, for meringue, 4 egg whites at room temperature, 1 glass of sugar

Difficulty: Average | Time: 2h 30 min


Tart with lemon cream and meringue

ingredients
for tart, 11/4 glass of flour, 100 gr of butter, 1/2 glass of powdered sugar, 1 teaspoon of salt, 1 egg, 2 yolks,, for cream, peel and juice from 2 more suitable but not small, 1 glass of sugar, 250 gr whipped cream, 4 eggs,, for meringue, 4 egg whites at room temperature, 1 glass of sugar

Difficulty: Average | Time: 2h 30 min


Step by step preparation of tart with lemon cream and meringue

- 250 g Petit Beurre biscuits

- 125 g butter at room temperature

leaf: Crush the biscuits and mix with the butter at room temperature. Spread the worktop on the bottom of a removable tray, then press it with a spoon to make it compact.

Cream: Beat the yolks, then add the condensed milk and lemon juice. Mix until a homogeneous cream is obtained. Pour the cream over the cookie sheet.

marshmallow: Whisk the egg whites and add the sugar little by little, until it dissolves completely. This composition is placed in a pos with a serrated edge (if you have one, I did not find mine) and is placed over the counter, then covering it with meringue foam.

The tart thus arranged is placed in the oven at 180 degrees for 35 minutes, until the meringue turns golden. I left it for 15 minutes at 180 degrees and then at 150 degrees for another 25 minutes. I closed the oven and left the tart there for another 15 minutes (so the meringue hardens nicely).

Simeon II tart is left to cool a little and can be eaten warm or cold.

The combination is amazing: lemon, meringue and light countertop, all make you dizzy in a pleasant way. It's a bit sweet, otherwise it's an elegant dessert and suitable for summer.

For inspiration I leave you the tart cardamom recipe.


Tart with lemon cream and meringue

Lemon and meringue tart (also known as lemon meringue pie) is an equally sweet and refreshing dessert. Sweet meringue, refreshing lemon cream and fluffy from the countertop that has very little sugarr.

That's why we thought it was very suitable to make on a special occasion, the preparation time being longer than other sweets proposed by RETETE TV. If you feel that he or she is increasing all your effort, or for the sake of the child, you can try to do this with great pleasure. You will not regret.

Careful! Lemon cream can be made separately and stored in the refrigerator for up to two weeks and is a dessert in itself, and meringue (ie beaten egg whites before baking) can be divided in two and you can make the other half a few good meringues (recipe on the site). Keep in mind, however, that for meringues used as candy, the ideal recipe is a little different. (in baking mode and has another ingredient).

Lemon cream ingredient:

4 large and juicy lemons or 5 smaller lemons (peel and juice)

grated vanilla or concentrate

Wheat ingredient:

a cup almost full of flour (125 gr.)

two tablespoons of brown sugar

a teaspoon of baking powder (quench with lemon juice).

Bee ingredient:

lemon juice (from half a lemon)

How to prepare lemon cream:

1. Grate the lemon peel. Squeeze them. Weigh the other ingredients, such as powdered sugar.

2. In a saucepan, first mix the eggs, then gradually the powdered sugar, starch, vanilla, lemon juice and grated peel of those lemons. This pot is placed on the stove, on top of another pot of water that starts to boil.

3. Mix in a bain marie for about 10-15 minutes but in the meantime add the butter. Leave on the fire until it starts to thicken slightly.

How to prepare tart countertop:

1. Mix the sugar with the egg. Separately dissolve in a spoon the baking powder with a little lemon juice.

2. In the composition with sugar and egg add the butter at room temperature, gradually the flour and then the dissolved baking powder. The composition will be compact but slightly sticky. If it is too soft, add a little more flour (depending on the type you use, some absorb better, others do not).

3. Pour the composition on a floured countertop and spread it a little with the rolling pin.

4. Grease the round baking tin with melted butter or butter and flour. You can also use round baking paper, I just found at the DM stores directly cut.

5. Fit the baking coca by hand (it is easier if you do not have paper but it is just greased). If it seems too thick or too much crust, you can make another form of tart (if you have another ..).

6. Bake for 20 minutes at 180 degrees. It is ready when the dough has dried, it no longer looks like a cake. Leave to cool a bit.

How to prepare meringue:

1. Beat the egg whites kept at room temperature well (for example, if you keep them from cakes or foods where you only need yolk, take them out of the freezer half a day before). Beat them with a teaspoon of salt and the juice of half a lemon.

2. Gradually add the sugar. If you beat the robot to the lowest level, the sugar will jump out of the bowl.

3. The meringue must be left in the oven for at least 30 minutes at 140 degrees for people in a hurry, for those who are patient, bake it at the lowest possible temperature for a long time (for example at 80 degrees you can keep it in the oven for up to 80 minutes).

How to assemble the pie:

1. After you have cooled the tart, add the lemon cream.

2. Put the egg white on top of the lemon cream very hard and try to smooth it in a circle with a spoon.

3. Leave in the oven after the time indicated above, take it out and leave it to cool again, then keep it cold for at least a few hours before serving.

I hope you win the hearts of those you serve with this lemon meringue tart!

The photos were taken with a camera Canon EOS Rebel T5i, 18-135 mm lens.


Lemon and meringue tart - Recipes

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The information provided by the analysis cookies helps operators to understand how visitors use the sites and then to use this information to improve the way the content offered to users is presented. However, without these cookies, certain features may become unavailable.

These cookies can provide the possibility to monitor the online activities of users and to establish profiles, which can then be used for marketing purposes. For example, based on cookies, the products and services agreed by a user can be identified, this information being subsequently used to send appropriate advertising messages. They also have functions such as preventing the same ad from being repeated continuously, ensuring that ads are displayed correctly and that ads are selected based on interests. In the absence of these cookies, we will not be able to provide relevant ads to you.


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This site uses cookies to improve, in general, the experience of visitors while browsing the site. From these cookies, cookies that are classified as necessary are stored in the visitors' browser, because they are essential for the proper functioning of the site. We also use performance and analysis cookies, functional cookies and third-party marketing cookies, which help us, for example, to analyze and understand how visitors use the DegusteriaFrancesca.ro site to offer them. personalized offers and to present them, through promotion, the most relevant announcements. These types of cookies will be stored in the visitors' browser only with their explicit consent, having the possibility to give up these cookies at any time, insofar as the browser they used when they accessed the site, offers the necessary options in this regard.

The necessary cookies are absolutely essential for the site to work properly. This category includes only cookies that provide basic functionality and security features of the site. These cookies do not store any personal information. These cookies also allow us to improve the functionality of our site.
Functional cookies record information about the choices that users make and also allow us to customize the site according to user requirements. They can be set by us or by third-party providers whose services we've added to our pages (such as sharing pages on social networks). If you do not allow these cookies, then some or all of the features may not work properly.

These cookies are used to improve the performance and functionality of our sites, but they are not essential for its operation.
The information provided by the analysis cookies helps operators to understand how visitors use the sites and then to use this information to improve the way the content offered to users is presented. However, without these cookies, certain features may become unavailable.

These cookies can provide the possibility to monitor the online activities of users and to establish profiles, which can then be used for marketing purposes. For example, based on cookies, the products and services agreed by a user can be identified, this information being subsequently used to send appropriate advertising messages. They also have functions such as preventing the same ad from being repeated continuously, ensuring that ads are displayed correctly and that ads are selected based on interests. In the absence of these cookies, we will not be able to provide relevant ads to you.


Tart with lemon cream and meringue

Lemon and meringue tart (also known as lemon meringue pie) is an equally sweet and refreshing dessert. Sweet meringue, refreshing lemon cream and fluffy from the countertop that has very little sugarr.

That's why we thought it was very suitable to make on a special occasion, the preparation time being longer than other sweets proposed by RETETE TV. If you feel that he or she is increasing all your effort, or for the sake of the child, you can try to do this with great pleasure. You will not regret.

Careful! The lemon cream can be made separately and kept in the fridge for up to two weeks and is a dessert in itself, and the meringue (ie the beaten egg white before baking) can be divided in two and you can make the other half some good meringues (recipe on the site). Keep in mind, however, that for meringues used as candy, the ideal recipe is a little different. (in baking mode and has another ingredient).

Lemon cream ingredient:

4 large and juicy lemons or 5 smaller lemons (peel and juice)

grated vanilla or concentrate

Wheat ingredient:

a cup almost full of flour (125 gr.)

two tablespoons of brown sugar

a teaspoon of baking powder (quench with lemon juice).

Bee ingredient:

lemon juice (from half a lemon)

How to prepare lemon cream:

1. Grate the lemon peel. Squeeze them. Weigh the other ingredients, such as powdered sugar.

2. In a saucepan, first mix the eggs, then gradually the powdered sugar, starch, vanilla, lemon juice and grated peel of those lemons. This pot is placed on the stove, on top of another pot of water that starts to boil.

3. Mix in a bain marie for about 10-15 minutes but in the meantime add the butter. Leave on the fire until it starts to thicken slightly.

How to prepare tart countertop:

1. Mix the sugar with the egg. Separately dissolve in a spoon the baking powder with a little lemon juice.

2. In the composition with sugar and egg add the butter at room temperature, gradually the flour and then the dissolved baking powder. The composition will be compact but slightly sticky. If it is too soft, add a little more flour (depending on the type you use, some absorb better, others do not).

3. Pour the composition on a floured countertop and spread it a little with the twister.

4. Grease the round baking tin with melted butter or butter and flour. You can also use round baking paper, I just found at the DM stores directly cut.

5. Fit the baking coca by hand (it is easier if you do not have paper but it is just greased). If it seems too thick or too much crust, you can make another form of tart (if you have another ..).

6. Bake for 20 minutes at 180 degrees. It is ready when the dough has dried, it no longer looks like a cake. Leave to cool a bit.

How to prepare meringue:

1. Beat the egg whites kept at room temperature well (for example, if you keep them from cakes or foods where you only need yolk, take them out of the freezer half a day before). Beat them with a teaspoon of salt and the juice of half a lemon.

2. Gradually add the sugar. If you hit it with the hand robot, it puts it at the lowest level, the sugar will jump out of the bowl.

3. The meringue must be left in the oven for at least 30 minutes at 140 degrees for people in a hurry, for those who are patient, bake it at the lowest possible temperature for a long time (for example at 80 degrees you can keep it in the oven for up to 80 minutes).

How to assemble the pie:

1. After you have cooled the tart, add the lemon cream.

2. Put the egg white on top of the lemon cream very hard and try to smooth it in a circle with a spoon.

3. Leave in the oven after the time indicated above, take it out and leave it to cool again, then keep it cold for at least a few hours before serving.

I hope you win the hearts of those you serve with this lemon meringue tart!

The photos were taken with a camera Canon EOS Rebel T5i, 18-135 mm lens.