Lemon almond meringue tart

serving dumplings | Lemon almond meringue tart

I love lemon meringue tart, it just tastes like spring. Especially when it’s made with a crispy shortbread pastry, a thin layer of sweet almond filling and covered with pure, bright and fresh lemon cream. I don’t think it can get any better. Oh wait, it can! These heavenly flavors are combined with a light, fluffy and sky high almond meringue – soft in the middle and crispy on the outside. It’s addictive!

prep time 2 hours

ingredients

bottom

250 g  flour
125 g cold butter
90 g sugar
pinch of salt
1 organic egg
1 egg yolk from an organic egg
zest from 1/2 organic lemon
seeds from 1/2 vanilla pod

almond cream

90 g ground almonds
70 g soft butter
70 g sugar
1 teaspoon potato starch
1 egg yolk from an organic egg
seeds from 1/2 vanilla pod
2 tablespoons almond liqueur or 1/2 teaspoon almond flavor
2 tablespoons almond flakes

lemon cream

160 ml organic lemon juice
4 egg yolks from organic eggs
130 g sugar
130 g soft butter
25 g potato starch
zest from 1 organic lemon
seeds from 1/2 vanilla pod
2 tablespoons almond liqueur or 1/2 teaspoon almond flavor

almond meringue

120 grams organic egg whites
240 g sugar
2 tablespoons almond liqueur or 1/2 teaspoon almond flavor

serving dumplings | Lemon almond meringue tart

instructions

bottom
In a large bowl, stir the butter with sugar, salt and flour. Add the egg, the egg yolk, vanilla beans and lemon zest and knead the dough. Chill for 30 minutes.
Remove the dough from the fridge. Grease a 20 cm pie pan and sprinkle with flour. Roll out the dough and place into the pan. Prick with a fork, cover with baking paper and add weight. Bake for 10 minutes at 200°C, then remove the weight and the paper and bake for 5 minutes more at 180°C.

almond cream
Combine the butter with the sugar, add the rest of the ingredients and stir until smooth.
Pour the almond cream on the baked shortbread pastry, sprinkle with almond flakes and bake for 20 minutes at 180°C.

lemon cream
Pour the lemon juice and almond liqueur into a saucepan. In a separate bowl, beat the egg yolks and sugar until light and fluffy. Add potato starch, lemon zest and vanilla seeds. Heat the lemon juice, add half of the lemon juice to the egg mixture and stir. Then pour the egg mixture into the saucepan with the juice and thicken the cream over low heat, stirring constantly until it starts to bubble. Turn off the heat and stir in the butter.

meringue
Place the egg whites into your mixer bowl, add the sugar and place the bowl over a saucepan with simmering water. Stir constantly with a whisk until all sugar is dissolved. It takes about 3 to 5 minutes. Rub the egg whites between your fingers, when the sugar is dissolved, it’s ready. Transfer the bowl to the mixer and start beating using a whisk attachment at low speed for 2 minutes, then beat for 6 – 8 minutes at high speed until glossy stiff peaks form and the bowl is cool. At the end add the almond liqueur, spoon by spoon. Use the meringue immediately.

Spread the lemon cream onto the bottom with the almond filling, spoon the meringue and create swirls.  Place in the oven and bake for 20 minutes at 170°C (top and bottom without hot air) with the door slightly open. Then reduce the temperature to 60°C and dry for another 20 minutes. Let chill completely. Eat!!