For the pastry:
• 250g plain flour
• 125g butter
• 30g ground almonds
• 80g icing sugar
• 1egg
• 1pinch salt
For the topping:
• 6eggs
• 300g sugar
• 3unwaxed lemons
• 100g melted butter
For the meringue:
• 3whites of egg
• 60g icing sugar
• 1pinch salt
Prepare the pastry: Put the flour, cold butter cut into small cubes,
ground almonds, sugar and salt in the stainless steel bowl fitted with
the kneader and the lid. Run the appliance on speed 1for ten seconds
to mix, then on speed 3. When the mixture looks like breadcrumbs, add
the egg through the opening in the lid and allow to run for a further five
minutes. Stop the appliance as soon as the pastry forms a ball. Allow
the pastry ball to rest for at least one hour in the refrigerator, covered
with cling film.
Prepare the topping: Wash and dry the lemons. Grate the zest and
press the lemon juice. Put the eggs, sugar, lemon juice and zest and the
melted butter in the stainless steel bowl fitted with the mixer and the
lid. Run the appliance on speed 1to speed 4until the mixture is even.
Heat the oven to 210°C. Butter a 28cm diameter tart tin or tart tin. Roll
out the pastry to 4mm thick and prick with a fork. Cover with baking
parchment and dried beans. Bake blind for 15minutes. Remove the
baking parchment and the dried beans. Pour the topping onto the tart
base and continue cooking for 25minutes at 180°C.
Prepare the meringue: Beat the egg whites with 20g of icing sugar
in the stainless steel bowl fitted with the multi-blade whisk and the
lid, on speed 5for one and a half minutes, then on maximum speed
until the whites form stiff peaks. Add the remaining 40g of icing sugar
at the end, continuing to whisk. When the tart is cooked, cover it with
meringue using a spoon. Put the tart in the oven for a few minutes until
the meringue is lightly browned.
Kneading hookBowlx 6/8 Whisk Mixer
Lemon meringue tart
Tip: Decorate the top
of your tart with lemon
slices.
