Lemon meringue tart (Easter) - photo 1
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Lemon meringue tart (Easter)

Desserts Easter Cakes and Bakes 90 min Medium 26 wyświetleń ~28.77 PLN * - (0)
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Description

A delicate lemon tart with fluffy meringue is a classic dessert perfect for Easter — it combines a crumbly base, an intense lemon cream with a velvety texture, and a lightly browned, glossy meringue. Inspired by the English lemon meringue tart with a Polish twist: using high-quality butter and fresh lemons, along with optional decorations of seasonal strawberries and mint. The tart looks great on the holiday table, contrasting the golden meringue with the light yellow cream; it tastes good both chilled and at room temperature. Serve with a cup of tea with lemon or a light sparkling wine, and if you like, add fresh strawberries for a tart-sweet contrast. The step-by-step recipe explains how to make the shortcrust pastry, prepare the cream, and whip the meringue, so even a beginner cook can achieve perfection.

Ingredients Used

Ingredients (11)

Servings:
8
  • Wheat flour 200 g
  • Butter 160 g
  • Powdered sugar 70 g
  • Egg yolk 4 szt. (~72 g)
  • Sugar 270 g
  • Cornstarch 20 g
  • Lemon 2.3 szt. (~180 g)
  • Egg white 90 g
  • 🌿 Przyprawy
  • Salt 2 g
  • ✨ Opcjonalne
  • Strawberry 150 g
  • Mint 15 g
💰 Szacowany koszt dania: ~28.77 PLN (3.60 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust pastry

1

Prepare the ingredients: measure the flour (200 g) and sift it into a large bowl. Add the powdered sugar (70 g) and salt (1 g). The butter (110 g) should be cold — cut it into 1 cm cubes. Place the butter cubes in the bowl with the flour and quickly rub them with your fingers or chop with a knife until the mixture resembles coarse crumbs (pieces of butter the size of pea grains).

Ingredients: Wheat flour, Powdered sugar, Salt, Butter
Use a large metal or ceramic bowl. It's best to use a knife to chop the butter or a blender/food processor on short pulses. Do not knead for too long — the goal is to keep pieces of butter for a flaky texture.
2

Add one yolk (one of 4, 18 g) and quickly knead the ingredients with a fork or by hand until a slightly moist dough forms. If the mixture is too dry, add 1–2 teaspoons of cold water (no more than 10 ml). Gather the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes — the chilled dough will be easier to roll out.

Ingredients: Egg yolk, Wheat flour, Butter
Use a pastry board or a large cutting board for rolling out. Chilling is key — without it, the dough will shrink during baking.
3

Preheat the oven to 180°C (top and bottom heat). Take the dough out of the fridge and roll it out on a lightly floured countertop to a thickness of about 3–4 mm. Line a 24 cm tart pan (preferably with a removable bottom) with the dough, pressing it against the sides. Trim off the excess dough and prick the bottom in several places with a fork to allow air to escape.

Ingredients: Wheat flour
Use a rolling pin that is 40 cm long. It is best to line the pan with parchment paper and weigh down the bottom with peas or special baking beads (blind baking) during the initial baking.
4

Pre-bake the crust: line with baking paper and fill with pie weights or ceramic balls. Bake for 15 minutes at 180°C, then remove the weights and bake for another 8–10 minutes until the crust is golden. Remove and cool on a wire rack.

The best is a tin mold with a diameter of 24 cm. If you don't have weights, use dry beans (peas, beans) — they are not suitable for eating afterwards.

Lemon cream

5

Prepare the cream: grate the zest from the lemons (use 180 g of lemons — about 3 medium ones) on a fine grater, then squeeze out the juice. In a small pot, mix the lemon juice with sugar (150 g) and cornstarch (20 g) — make sure to break up any lumps of starch. Add the egg yolks (3 yolks totaling 72 g) and mix until the mixture is smooth.

Ingredients: Lemon, Sugar, Cornstarch, Egg yolk
Use a sieve to strain the seeds from the juice. Mix the starch with the sugar thoroughly before adding the wet ingredients to avoid lumps.
6

Cooking the cream: place a pot over low heat and warm the mixture while constantly stirring with a whisk. When the cream begins to thicken (after 3–6 minutes), cook for another minute to allow the starch to fully cook. Remove the pot from the heat and add the butter (50 g) cut into small cubes, stirring until it melts and the cream becomes glossy. Pour the cream onto the pre-baked base and smooth the surface.

Ingredients: Butter, Sugar, Lemon, Cornstarch, Egg yolk
Use a heavy-bottomed pot to avoid burning. The thick cream should coat the spoon and leave a trace — that's a sign it's ready.

Meringue

7

Prepare the meringue: make sure the bowl and whisk are dry and free of any grease. Pour the egg whites (90 g) into the bowl and start beating on medium speed until soft peaks form (about 1–2 minutes). Gradually add the sugar (the remainder from 270 g, which is about 120 g for the meringue) one tablespoon at a time, continuing to beat until the mixture is stiff and glossy — the sugar should dissolve (check by rubbing a bit of the mixture between your fingers: it should not be grainy). Add a pinch of salt (1 g) and beat for another 10–20 seconds.

Ingredients: egg white, Sugar, Salt
Use a stand or hand mixer with a whisk. Do not add sugar all at once — the foam may collapse. If the foam is soft after adding sugar, beat longer or use warmer egg whites (about 20°C).

Assembly and baking

8

Spread the meringue over the cream: use a spoon or a piping bag to apply the meringue over the entire surface of the cream, creating decorative peaks. Place the tart in a preheated oven at 200°C for 5–7 minutes, until the top of the meringue is lightly browned. You can also use a kitchen torch to caramelize the top — the torch gives you greater control over the color.

Ingredients: egg white, Sugar
The best position for the baking tray is on the middle rack. Watch the meringue while it bakes — the color change happens quickly.

Decoration

9

Cool the tart on a rack for at least 1 hour to allow the cream and meringue to 'set'. Before serving, decorate with halved strawberries (150 g) and mint leaves (optional 15 g). You can also lightly dust with powdered sugar (optional) for a festive effect.

Ingredients: Strawberry, mint, Powdered sugar
Chilling makes slicing easier — if you cut a warm tart, the filling may spill out. Use a sharp, thin knife and wipe the knife between cuts.

Fun Fact

💡

Lemon meringue pie originates from English and French cuisine; meringue was popularized in the 19th century as a way to use up egg whites left over from making creams or cakes.

Best for

Wielkanoc przyjęcie rodzinne sobotnie popołudnie przy herbacie

Tips

🍽️ Serving

Serve the tart chilled (about 15–20 minutes at room temperature after taking it out of the fridge). When cutting, dip the knife in hot water and wipe it between cuts to get smooth slices. For a flavor contrast, add fresh strawberries or a bit of 18% sour cream next to the serving.

🥡 Storage

Store the tart in the refrigerator for up to 48 hours covered with plastic wrap. The meringue may soften over time — to regain some crispness, gently reheat in the oven at 120°C for 5–7 minutes just before serving. Do not freeze the tart with whipped meringue (the meringue is difficult to restore after thawing).

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