Lemon meringue tart by gordon ramsey Lemon meringue tart: recipes from Gordon Ramsay and Andy Chef

05.03.2020 Grill menu

Today such a spring sun shone! And it doesn't matter that November is outside) I decided to cook something appropriate, tender and airy. With my favorite lemon cream, English Kurdish. And on top she made curls from Italian meringue. It turned out carelessly, easily, at home. The taste is magical, of course ... I am writing, and I want additives ... But no longer (((

Cooking time: 30 minutes

Baking time: 50-60 minutes

Servings: 8

Ingredients for Lemon Kurdish Tart and Italian Meringue:

Dough (for 2 tart)!

150 g butter
4 tablespoons powdered sugar
1 egg
400 g flour
3 tbsp sour cream

For lemon cream - Kurdish:

200 ml of water
50 ml lemon juice (juice of one medium lemon)
150 g sugar
25 g butter
zest of 1 lemon

3 tbsp corn starch
50 ml water

For Italian meringue:

3 squirrels
75 g sugar
a pinch of salt

Dough. Process:

There are many components written, but do not be alarmed! Almost all of this is constantly in the kitchen of every housewife.

I only bought a couple of lemons. It took 1.

First, I rub butter with icing sugar. I add the egg and sour cream, rub vigorously further until a homogeneous mass is obtained. I sift flour here and knead the dough very quickly.

As soon as I twisted it into a ball, I immediately put it in the refrigerator. I put it in a bag or wrap it in plastic. For 15 minutes in the freezer or 30 minutes in the refrigerator. The dough will settle and reveal its talents in plasticity.

I turn on the stove at 200 degrees.

I take out the dough. Roll out half of the dough quickly and thinly. I put the rest in the refrigerator until tomorrow. To compare tastes) Let the filling be sweet today, but not tomorrow.

I lay the dough in shape, working well with my fingers at the corners and seams. The dough should fit well in the new suit.

I cut off the excess, make the edges neat. This version of the test allows you to sculpt anything you want. Excellent simple, in my opinion. I pierce the dough circle with a fork. Repeatedly. To avoid bubbles and swelling during baking.

Now I’ll get out of the closet a "magic bag" with peas, as my daughters call it. I have peas in the parchment there. Reusable option. Do not discard after use!

I put the baking paper on top of the dough. Top - peas. And - for 20 minutes in the oven at 200 degrees. But! All ovens are different, so make sure that the dough is not transparent, baked. If the bottom of your dough pan is not baked at all, remove the peas and paper and bake for another 5-10 minutes. Just watch!

Cream. Process:

In one saucepan or a small saucepan I combine: 200 ml of water, 50 ml of lemon juice, 150 g of sugar, 25 g of butter and the zest of 1 lemon. I bring it to a boil. Until the sugar is completely dissolved. I put it aside.

In a separate cup, I mix 3 tablespoons of cornstarch with 50 ml of water. I add starch to the almost cooled syrup.

Now beat 3 eggs in a deep plate with a fork. Pour 1 ladle of lemon jelly into the eggs and mix quickly. Then another one. Now you can pour the egg mixture into the lemon mixture and stir again quickly.

I put the lemon mixture on low heat. Four out of 9. Stir and wait for the cream to thicken. No extra liquid needed. It took me 7-8 minutes. I leave aside to cool.

At this time, I am making an Italian meringue.

Italian meringue. Process:

I take a metal bowl. In it I separate the whites from the yolks. Each separately over a separate cup. I never tire of repeating this. You know, it's better to spoil one egg than 3. Or 5) I add 75 g of sugar and a pinch of salt. I begin to beat, first at a slow speed, then at the highest.

Beat for 8 minutes. Until steady peaks. You know, confectioners have two such concepts: "on the beak" and "on the peak". This means that when you beat whites with sugar for a very long time and lower your index finger there, then a "protein beak" or "peak" will remain on the finger. It was today that I didn't whip this meringue until the peak. But all the same, she beat until a dense, stable mass that does not fall out of the bowl when you turn it over.

The final maneuver: I take the form with the dough, put the lemon cream in the baked dough, put the whipped egg whites on top with a spoon. At the end, I use a spoon to pull the protein out of the mold straight with a spoon so that it looks like a hedgehog's needles. It looks more original, in my opinion. All. I put it in the oven. Take a look at your oven now. I set it to 180 degrees for 15 minutes. Checked for the color and density of proteins. The main thing in today's trick is not to burn at the most crucial moment!

Yesterday I made the same tart without meringue. And on quail eggs))) Friends, this is something! I boiled the cream to an even denser state and gave it a good grip on the dough. It turned out to be a kind of film on the cake. Thanks to this, the tart kept its shape well when cut. My advice: use only a sharp knife and cut each piece with a clean knife. I started from the crust, so as not to break it later. And one more thing: in the morning it was cooler; -) ???

And today I made a curd tart from the remaining half of the dough on a currant sheet. By a sheet I mean a thin layer of delicious currant jam. For the curd filling, I mixed 300 grams of natural fatty curd grated through a sieve, 2.5 tbsp. sugar, 1 tbsp. semolina and 2 eggs.

Lemon tart is a dessert that has become known for a long time, but in each country it is served differently and has its own name. The delicacy was invented in France, in Russia this culinary masterpiece is better known as a fruit basket, which is served in portions, and not in the form of an open pie.

Tart is a very delicate, airy dessert. In order for it not to be sugary-sweet, culinary specialists have found the perfect combination. This is how the lemon tart appeared.

Classic lemon tart

The classic lemon tart is very easy to prepare. What attracts novice cooks to this recipe is its simplicity and availability of products. Cope with the preparation of dessert, even a person who is on "you" with pastries.

Ingredients:

250 grams of flour;
5 eggs;
450 grams of butter;
340 grams of sugar;
5 large lemons;
50 grams of almonds.

Preparation:

Sift the flour through a sieve and pour into a bowl with high sides. Cut 150 grams of butter into cubes and place in flour. Mix the mixture well.

Put the almonds in a blender or coffee grinder and grind into crumbs. Pour into the dough and add 100 grams of sugar. Knead the dough with your hands.

Prepare a split-sided dish by covering it with baking paper. Roll out the dough on a floured surface. Put it in shape, form sides. Bake on the middle shelf for 18-23 minutes at 190 degrees.

Remove the zest from the lemon with a grater. If it is large, then it should be chopped.

Put a frying pan with high sides on fire, pouring water. Put the zest and pour 240 grams of sugar into a separate cup. Mix everything thoroughly.

Cut the lemons into 2 parts, squeeze out the juice, strain through a sieve to remove all seeds and pulp. Pour the juice into the zest, add 4 eggs and mix everything with a whisk. Cut 300 grams of butter into small cubes.

Put a cup of juice and zest in a water bath. Throughout the entire time until the mass becomes thick, it should be stirred with a whisk. Add butter in portions and mix.

Remove the dish from the oven and let it cool completely. Pour the cream on top, and when it has completely cooled, put the tart in the refrigerator overnight.

French lemon tart with Kurdish and meringue

Not many people know that they are already familiar from childhood, with such a dessert as meringue. But hearing the word meringue, everything immediately becomes clear. The French are very fond of adding meringue to lemon tart, but there is another unusual product that gives the dessert a very piquant touch, this is Kurd.

Ingredients

For the test:

250 grams of flour;
110 grams of butter;
55 grams of powdered sugar;
1 egg;
1⁄2 vanilla pod
a pinch of salt.

Lemon Kurd:

160 milliliters of lemon juice;
6 yolks;
3 eggs;
150 grams of sugar;
125 grams of butter;
5 grams of gelatin.

Meringue:

4 squirrels;
250 grams of sugar.

Preparation:

To prepare the dough, sift the flour well and mix it with salt and powdered sugar.
Cut the butter into small cubes. It must be very cold. Put it on the flour.
Next, chop the butter in flour with a knife, so it mixes well. Add vanilla and egg. Knead the dough and refrigerate for 60 minutes.
Put baking paper on the table, put the dough in the center. Cover it with a second sheet of paper and start rolling. Transfer the dough into a mold with split sides, form the sides. Trim off excess dough and pierce it with a fork in different parts of the bottom. Put the mold in the refrigerator for another 10-20 minutes.
Preheat the oven to 180 degrees and bake the cake for 18-22 minutes. The times may vary depending on the power of the oven. Therefore, you should follow the test. As soon as the cake is browned, you can take it out.
In order for the Kurd to have the desired consistency, culinary experts advise using gelatin in plates. It should be soaked in cold water.
Squeeze the lemon into a separate cup and strain the juice through a sieve. Pour it into a ladle and add 1⁄2 sugar. Put the mass on fire.
Separately, break the eggs into a cup and put the yolks, add the remaining sugar and beat with a mixer.
After boiling, pour the lemon juice into a cup with eggs and sugar. Put on fire and stir without stopping. The consistency of the mass should become like sour cream. Then remove from the gas and add the soaked, squeezed gelatin.
After 10 minutes, add butter at room temperature and beat with a whisk or blender.
Pour the finished Kurd onto the cake, flatten with a silicone spatula, refrigerate for 60 minutes.
While the Kurd is freezing, you can start preparing the meringue for the lemon tart. To do this, mix proteins with sugar. You do not need to actively beat them with a mixer. Stir slightly with a whisk.
Put a pot of water on the gas. After it has boiled, place the protein bowl in the water bath. Continuously stir the mass until it becomes a temperature of 52-55 degrees. Remove from the water bath and beat with a mixer at high speed. You should get strong peaks.
Remove the chilled lemon tart from the refrigerator, spoon the meringue over and form a messy brushstroke. For a more interesting type of dessert, you can burn the peaks with a burner on top.

Lemon tart in a slow cooker

In the world of developing technologies, many housewives do not use an oven or gas when preparing dishes; a multicooker came to their rescue. Lemon tart in a slow cooker turns out to be very tasty, the filling of the dessert is tender, it looks very much like an airy pudding. The bright sourness from lemons makes this delicacy unusual.

Ingredients:

For the test:

90 grams of butter;
70 grams of sugar;
200 grams of flour;
1 yolk.

For filling:

2 lemons;
3 eggs;
50 grams of sugar;
50 grams of flour;
60 grams of curd cheese.

Preparation:

Grate butter, pre-cooled in the refrigerator. Put the yolk on it, add sugar and sifted flour. Mix everything with your hands and form a ball from the resulting crumb. Put the dough in the refrigerator for 1 hour.
You can start preparing the filling. Peel off the peel on a grater from one lemon. When grating the zest, make sure that the white part of the lemon is not peeled off.
Cut the lemons in half, squeeze out the juice. Strain it through a sieve to remove unnecessary bones and pulp. You should make about 100 milliliters of lemon juice.
In a cup, beat the eggs with sugar separately, pour in the lemon zest, curd cheese and pour out the juice. Add the sifted flour in portions. Beat at medium and high speeds, alternating between them.
Stripes 10 centimeters wide should be cut from parchment paper. Their length depends on the volume of the multicooker bowl. The stripes should be long and hanging down on both sides. Put two strips crosswise. This will make it easy to get the dessert after it's cooked.
The chilled dough should be rolled out and put into the multicooker bowl, forming high sides. Pour the lemon filling over the dough. It should fill the dough basket a little more than half.
Close the lid of the multicooker and set the Baking mode. Set the timer to 60 minutes.
You can use a meringue to decorate a lemon tart prepared according to a recipe adapted for a multicooker. Only you will have to cook it the old fashioned way - on gas. And you will only be able to decorate the tart after cooking.

Diet lemon tart

For those who follow their figure, a delicious, low-calorie version of the lemon tart recipe has been specially developed. It tastes as tasty as a classic dessert.

Ingredients:

For the test:

100 grams of oat flour;
2 egg whites;
70 grams of fat-free cottage cheese;
5 sachets of sweetener.

For filling:

25-30 grams of lemon juice;
1 tablespoon lemon zest
2 yolks;
200 milliliters of skim milk;
30 grams of cornstarch;
75 grams of soft fat-free cottage cheese;
5 sachets of sweetener.

Preparation:

To prepare the base, mix sifted flour and starch in a cup. Add egg whites, soft cottage cheese and sweetener. Knead the dough. It should be thick and sticky.
Prepare a silicone baking dish, spread the dough evenly over the bottom and sides. Bake the dough in the oven for 10-12 minutes at 180-190 degrees.
To prepare the filling, beat the yolks and starch with a mixer in a separate cup, pour in half the milk, lemon juice. After obtaining a homogeneous smooth mass, pour out the zest and beat again.
Mix the other half of the milk with the sweetener and heat over the fire. It is not necessary to bring the mixture to a boil, when the milk has warmed up well, add the egg mixture. Mix everything thoroughly until the filling thickens.
Then turn off the heat and let the mixture cool down. Beat the filling with a mixer again, then add soft cottage cheese and mix everything thoroughly.
Put the filling on the crust, smooth with a silicone spatula and send to the oven for 10-12 minutes. The tart should be baked at a temperature of 180 degrees.

Lemon tart with meringue is, of course, another reason to believe that French pastry chefs in particular, and French cuisine in general, are some of the most inventive for taste delights. To combine in one dessert both lemon acid and the softness of shortcrust pastry, tenderness and lightness of meringue, I think, is a very extraordinary achievement! Of course, the lemon meringue tart is a good old classic of French pastries, and since it's a classic, it means a recipe that was tamed a long time ago and can be done at home. So sweet gourmets, I ask you under the cut :)

Despite the seeming complexity of the dessert, there are only a few important, as the French say, "tricks" in it, and if you don’t miss them, I assure you, guests will come to you more than once, and not twice for this dessert, which goes well with your beloved Russian black tea. An important detail for aesthetes - the decorative possibilities of this tart are very wide.
However, let's go from words to deeds, or better, almost immediately to food!

To make a tart, we need:

For the test:
1.250 grams of flour
2.15 grams of butter
3.70 grams of sugar
4.2 yolks
5.a little water (1-2 tablespoons)
6.a pinch of salt

For filling:
1.4 medium lemons
2. 150 grams of sugar, in general, depending on your preferences, you want to add less sugar if sour. I added about 120 grams
3.3 eggs

For the meringue:
1.3 squirrels
2.100 grams of sugar
3.1 / 2 teaspoon baking powder or a pinch of baking soda

We begin the process, beat the yolks with sugar using a blender or a whisk. Attention: beat until a thick mass is obtained, the sugar at the end should dissolve in the mixture. Yes, you will have to whip a little long and tedious :)

At the end, you can add a little water, about one to two tablespoons, to make the mixture a little thinner, since it turns out to be quite thick.
Then we put the yolks aside and begin to prepare the base for the shortcrust pastry - a "shortbread" mixture of butter and flour.

This must be done quite quickly and vigorously so that the mixture does not lose its airiness and does not soften. The finer the mixture particles are, the better.
Then pour the yolks into the dough:

So, add a little water to the dough to make it a little more plastic. If suddenly it seems to you that the dough is too plastic or uneven, you can add 2-3 teaspoons of flour. The main thing is to get a homogeneous and pliable dough at the exit :) The dough for the tart, by the way, is quite soft - this is normal, because then it should almost melt on the tongue, soaked in lemon juice.

Now we put the dough into a mold. The question is, which mold is better to use? As you wish, I used a standard one with sides, but it is true that for serving, it is better to use a form with removable sides. If you have one, then take it better.

An important point: the sides of the mold should not be very high or the mold should not be very deep (I took a shallow one). If the mold has removable sides, then see that the height of the dough is about 3-4 cm. Why? When we lay out the meringue (meringue), according to all the rules, the height of the sides should coincide with the height of the meringue or slightly exceed it.
I hope you understand the principle approximately :) Now we put the dough in the oven at 180 degrees for 20-25 minutes. If the oven is equipped with a ventilator, then it would be good to use it at the end to remove excess moisture from the dough. After preparing the dough, lower the oven temperature to 140-150 ° and leave to work.

And now the filling:

As soon as the filling becomes thick enough and similar in texture to sour cream, it can be laid out in a ready-made mold.

Now you can cook meringue or meringue. Beat three proteins (an important detail - the proteins should be cold, then they whip better), as soon as they begin to resemble sour cream in consistency, add a little sugar and a little baking powder.

We put the tart in the oven for 8-10 minutes without a fan at 150 °, so that the meringue is browned and takes shape.

Here, of course, the scope for creative people begins - when you lay meringues, you can draw waves on it, or even make locks. Especially creative people can lay it out with the help of a culinary pocket in slides, in general, then it is all baked and it turns out very nice and airy! Something like this:

We take out the tart from the oven, leave to cool for an hour or two, put the remaining tart in the refrigerator for an hour - the lemon tart with meringue can be served.

Bon appétit! ;)

Have you tried this cake yet? Maybe you had a chance to try it in France, did you like it?
I hope that you will please your family with this wonderful sweet and sour tart and they will appreciate it!
And if you have any questions, I am always ready to help and answer :)

Well, that sweet and sour day has come! Day of the most popular lemon tart recipe. As I understand it, some product has a special interest in my hyperculinary darling? When, being in a state of constant / well, or almost constant / inspiration by millions of recipes, I cook something more than once, and not twice ... When something finds permanent residence in my world. And this lemon tart is one of those residents. Whether in a large size or in the form of such elegant tartlets - love, not otherwise.

I don’t want to and will not describe to you the taste of the lemon meringue tart, but I still remember the first time I met his recipe. Need to try!

Perhaps this recipe became one of those for me, after which you reconsider your view of the product as a whole, since I used to attract lemon to pastry work much less often.

As with any popular recipe, there is darkness in the variations of this tart. Someone cooks it on chopped dough, someone on shortbread, someone bakes the dough together with a Kurd, and someone prepares everything separately ... I brought out my own version for myself, which I stopped at. Well, or for now.

And I also have a funny story connected with this tart, after which a friend wrote a small comic poem on this topic. So, for this tart, a characteristic piece is a slightly toasted meringue. This is usually done with a burner. I don't have such a burner, so I use the maximum grill in my oven and a clearly defined amount of time for this. This is a matter of minutes, and while the meringue is blushing under the grill, I sit with the timer and watch what is happening through the glass of the oven. Since then, as I once did not do this, thinking that a minute is less - a minute is more, all the work ... I opened the oven door and saw how the meringue was simply burning. It's funny, yes, but all the same, making a live fire in a closed room was not part of my plans.

So, which version of lemon tart did I choose ? it shortcrust pastry base, which is baked on its own until tender. Kurd is prepared separately with the addition of a small amount of gelatin and cooled in advance. It is in the variant “crispy tender dough - tender light Kurdish” that these tastes are most dear to me. If you bake a Kurd in dough together, even baking a basket, the dough will still not be so crispy. And so that the wet Kurd does not soak the sand basket, it is additionally lubricated with melted chocolate, which creates a moisture-proof barrier. As for the meringue, it is standardly Swiss. But since I am friends with her only if the sugar in the batch is finely crystalline (and more often it turns out the other way around ...), then I usually still use Italian.

The amount of ingredients is calculated for 12 tartlets or 1 tart with a diameter of 22-24 cm.

Shortcrust pastry:

150 g butter at room temperature
100 gr icing sugar
2 yolks
a pinch of salt
250 grams of flour.

Beat butter and icing sugar until fluffy. Introduce the yolks one at a time. Add flour and salt and mix dry ingredients into dough in quick, vigorous movements.

Wrap the dough in foil and refrigerate for 2-3 hours.

Roll out the cooled dough into a layer about 2 mm thick, cut out circles / circle of a suitable diameter, taking into account the sides. Put the dough in a mold and send it to the refrigerator for 15-20 minutes.

Put a sheet of parchment in a mold with dough and add a load (beans, peas, special balls ...). Bake the base at 175 deg. 10-12 minutes, then remove the load and bake for another 10 minutes until a uniform ruddy color.

Cool the baked base, then grease the inner surface with melted white chocolate.

Lemon Kurd:

3 lemons (zest)
200 gr lemon juice
200 g sugar
2 eggs
3 yolks
100 gr butter
35 g of gelatinous mass (5 g of gelatin and 30 g of water).

Mix juice and zest with lemon, sugar, eggs and yolks. In a water bath, brew a Kurd (temperature 82-83 degrees), add diced butter, stir with a whisk until smooth, and then add a gelatinous mass. Mix thoroughly, cover with foil in contact and send to the refrigerator.

When the Kurd has cooled down and grabbed, punch it with a blender and fill the baskets (or one tart) with it.

Meringue

3 squirrels (100 gr)
1 glass of sugar (200 gr)
50 g of water
0.25 tsp citric acid

Pour sugar into a bowl with a thick bottom, pour in water. I immediately add citric acid to the syrup - it will prevent crystallization (it happened to me if I add lemon later ...)

Put the syrup on fire and bring to a boil, stirring occasionally. At the time of boiling, all sugar crystals should dissolve.

When the syrup boils, reduce the heat and cook to 120 degrees (test for a solid ball) . Make sure that the syrup does not boil too much or start to take on a caramel color.

At the same time, beat the whites into a strong foam and, continuing to beat them, pour in the sugar syrup in a thin stream, brewing the proteins. With the introduction of syrup, proteins will greatly increase in volume, the meringue will become shiny, glossy. Continue whisking until the cream has cooled.

Place the meringue on top of the Kurd and brown.

Sweet tarts are a great dessert, an easy alternative to hearty pies and cakes. They usually consist of crispy, thin chopped dough and a filling made from a variety of fruits, combined with chocolate, caramel, butter cream, and other toppings.

Features of the lemon tart recipe

One of the most famous tarts is the lemon meringue tart. Lemon classic baked goods, light, airy dessert that never gets boring. Its balanced sweet and sour taste conquers from the first bite. The most delicate filling, hidden under the cap of a fluffy meringue, instantly melts in the mouth, and the meringue itself complements the citrus sourness with its sweetness.

The lemon curd will be used as the filling for the lemon tart. For the tart cap, we will prepare a custard meringue, which is a ready-to-eat protein cream, and therefore it is not necessary to bake the cake - except for beauty. The crust dough is chopped.

Before serving, be sure to refrigerate the lemon tart for 3-4 hours so that the lemon filling hardens well and the flavors combine. In addition, it is in the cool state that this cake is especially tasty.
Cooking time: about 1 hour plus cooling time in the refrigerator.

Ingredients

for a mold with a diameter of 20 cm:

160 grams of sugar for the meringue, 50 grams for the Kurdish and another 1 teaspoon for the dough
120 grams of flour
60 grams of butter for the dough and another 55 grams for the Kurdish
2 lemons
2 eggs
2 meringue squirrels
2-3 st. tablespoons of ice water or whey
a pinch of salt

How to make lemon meringue tart

The preparation of this wonderful open pie will take some tinkering, but it fully justifies all the time and effort.

Step 1. Prepare the tart dough

In a blender bowl, combine flour, salt, sugar and cold butter. Quickly beat the mass into crumbs and according to Art. l. add whey (water). The dough will be soft and tender.
Wrap it in plastic wrap and refrigerate for 20 minutes.

Step 2. Prepare the Lemon Kurd - the filling for the tart

Prepare the lemon filling during this time. Grate the zest of the lemons on the finest grater.
Place it in a small saucepan along with the sugar.
Add eggs there.

Squeeze the juice from the lemons, strain through a sieve. Pour into a saucepan with zest, sugar and eggs. With a whisk, mix until smooth and put on low heat, without ceasing to interfere. Bring the cream until thick, then add the butter and stir the curd until smooth.

Pour the Kurd into a small deep dish and cover with plastic film so that it touches the cream - this will not form a crust on its surface. Send the Kurd to the refrigerator.

Read more about cooking - another edition of the same recipe.

Lemon Kurd

Step 3. Bake a crust for the tart

Chopped dough will have time to cool down by this time. Roll it into a 2–3 mm thick layer on a floured table.

Place the dough in a baking dish, cut the sides neatly (height 4-4.5 cm). you also need to prop the sides with crumpled foil or put a sheet of parchment and pour in peas or beans.

Bake the tart crust in a 200-degree oven until golden brown.

Step 4. Prepare a custard meringue for the lemon tart

Combine the whites and sugar in a bowl that can be placed in a water bath.
Place the dishes in the bath and stir until the sugar dissolves.
As soon as the sugar dissolves and the mass becomes a little cloudy, start beating it with a mixer.

When the proteins have thickened a little, remove them from the bath and beat until the cream is dense, shiny and forms medium peaks. The meringue is ready.