Lemon tart - the Easter favorite of many of us. Tasty with tangy lemon filling and meringue on top - an absolutely lovely combination. Easily made with the Smooth Mix hand mixer.
Ingredients
Fits 20 cm round shape
Lemon cream
- 3 pcs Egg
- 2 pcs Egg Yolks
- 225g Sugar
- 1 Lemon zest from 1 lemon
- 1.25 dl Lemon Juice
- 150g Cold Butter
Tart base
- 115g Melted butter
- 180g Wheat flour
- 3 pp Sugar
- 1 Pinch Salt
Meringu
- 100g Sugar
- 2 pcs Egg whites
- 1 Pinch Salt
How to do it
Lemon cream
The lemon cream must be made first, as it will thicken in the fridge.
- Whisk together eggs, egg yolks, sugar, lemon zest and lemon juice with Smooth Mix hand mixer(use the whisks).
- Pour the mixture into a saucepan and boil until the sugar has melted.
- Reduce the heat and whisk in the butter.
- Increase the heat to boiling point, and let the lemon cream simmer while stirring for approx. 5 minutes until it thickens.
- Strain the cream and cool it for 1-2 hours.
Tart base
- Melt the butter and mix together the wheat flour, sugar and salt with Smooth Mix hand mixer. (use the hooks)
- Press the dough out into a 20 cm round shape with your fingers.
- Put it cold for about 30 minutes. (then it is less likely that the edges will sink down).
- Preheat the oven to 175°C. (top and bottom heating)
- Prick the tart base with a fork.
- Bake the tart base on a rack for 15 minutes or until it is golden.
- Cool for approx. 15 minutes.
Meringu
- Beat the egg whites and salt together until frothy with the hand mixer Smooth mix.
- Add sugar while whisking. Beat on high speed until the meringue has become completely stiff.
- Check whether it has been whipped long enough by taking a little of the meringue between two fingers to feel for grains of sugar. If you know the grains, you have to whip longer.
- The meringue is ready when it is thick, shiny and white, without grains of sugar.
Assemble the tart
Fill lemon cream in the tart shell. Spread the meringue over and burn with a crème brûlée burner.