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🍽️ Crispy Lemon Tart with Meringue

416 kcal · 30 min · 4 servings

Ingredients

• 150 g flour
• 100 g grated hazelnuts
• 1 packet vanilla sugar
• 1 egg yolk
• 1 pinch salt
• 100 g butter
• Legumes (for blind baking)
• Fat (for the pan)
• 5 egg yolks
• 3 egg whites
• 1 tbsp cornstarch
• 5 tbsp whipping cream
• 100 g powdered sugar
• 100 ml lemon juice
• 1 tsp grated lemon zest
• 2 egg whites
• 100 g powdered sugar
• 1 tsp grated lemon zest
• 1 untreated lime

Instructions

1. 1. Quickly mix the dough ingredients with the cold butter.
2. 2. Shape the dough into a ball.
3. 3. Wrap the dough ball in cling film.
4. 4. Place the foil in the refrigerator for one hour.
5. 5. Roll out the dough after the cooling time.
6. 6. Place the dough in the greased tart pan.
7. 7. Pull up a dough edge.
8. 8. Cover the dough base with baking paper.
9. 9. Spread legumes onto the paper.
10. 10. Preheat the oven to 200 degrees.
11. 11. Bake the base for ten minutes.
12. 12. Remove the legumes and the paper.
13. 13. Let the base cool down well.
14. 14. Whisk the egg yolks with the starch, cream, and 50 grams of powdered sugar in a water bath until foamy.
15. 15. Stir in lemon juice and lemon zest.
16. 16. Whisk the egg whites until stiff.
17. 17. Work the remaining powdered sugar into the egg whites.
18. 18. Gently fold the egg whites into the lemon mixture.
19. 19. Distribute the filling evenly over the tart base.
20. 20. Bake the tart at 150 degrees for 25 minutes.
21. 21. Whisk the egg whites for the glaze until very stiff.
22. 22. Slowly sprinkle the powdered sugar into the egg whites.
23. 23. Gently fold in the lemon zest.
24. 24. Decoratively distribute the mixture with a tablespoon onto the filling.
25. 25. Broil the tart at 250 degrees briefly.
26. 26. Wait until light brown peaks form.
27. 27. Let the tart cool down.
28. 28. Garnish the tart with lime slices.

Nutrition per serving

• kcal: 416
• Protein: 6 g · Fett/Fat: 25 g · Carbs: 42 g