My cousin loves lemon tarts, so I promise her that I would try every recipe I have in to order to propose to her the one I find to be the best. And since I don’t particularly fancy lemon tarts, the fact that I love this one is a very good sign…
So here you are dear cousin:
For the dough (for one big tart):
You can use digestives and butter. I call this the lazy version and it consists of:
- 250 g of digestive biscuits
- 100 g of melted butter
Put the biscuits in a plastic bag and roll over them with a rolling pin until crumbs are all broken into tiny pieces (almost powder-like texture). Poor the biscuits in a large bowl and add the melted butter over the biscuits. Mix well. Then transfer into the baking pan, press firmly down into the pan evenly and refrigerate for 45 minutes.
But I prefer using this dough: (It’s the pate sablee I use for all my tarts. I love it!)
- 450 g of butter at room temperature
- 1 cup of sugar
- 800 g of flour
- 1 egg
- 1 pinch of vanilla
- 1 pinch of salt
Procedures for the Dough:
- Butter the pan and add some flour for the dough not to stick on the baking pan.
- Mix the butter with the sugar.
- Sift the flour then add it to the mix.
- Then the egg (with a pinch of salt on top of the egg).
- Then the vanilla.
- Mix them well with a dough blender or with your hand.
- Shape into flattened disk, wrap in plastic foil and refrigerate for an hour.
- Remove it from the refrigerator and flatten it with a rolling pin and place it in the baking pan.
For the Lemon Mixture (for one big tart):
- 75 g of corn flour (Maizena)
- 110 g of sugar
- 120 ml of lemon juice
- 60 ml of orange juice
- 250 ml of water
- 80 g of de butter (cut in cubs)
- 3 egg yolks
- zest of one green lemon, one lemon and one orange (or more depending on the taste)
- Mix the corn flour and the sugar in cooking pot.
- Add the juices (lemon and orange) and water and mix until well combined.
- Put the pot on the fire (strong fire) and stir until the mixture starts boiling and it becomes stronger.
- Reduce the fire and keep on mixing on a slow fire for one minute.
- Remove from heat and add in the pot the butter and keep in mixing until fully melted. Add the egg yolks and the zest.
- Let it cool for 10 minutes before using it.
Procedures for Tart:
- Spread the mixture evenly on the dough with a spatula.
- Cover and place in the refrigerator for 2 hours.
For the Italian Meringues:
- 1/3 cup of water
- 5 egg whites
- 280 g of sugar
- In a pot, boil the water and the sugar.
- In the bowl of an electric mixer on high speed, add the sugar whites and mix well until it starts looking like snow.
- Then on medium speed add the sirup (prepared with sugar and water).
- Mix (on medium-to-high speed) until the mix starts getting cooler and until the texture becomes stronger. It does not have to be liquid. It has to have a creamy texture)
- Put the meringue mix in the pastry bag and use it to create the design you like on top of your tart.
- Use carefully a blowtorch to brown the edges of your meringues.
NB: The recipe of the french meringue will be posted very soon…