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!
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
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!!
And …IF YOU LOVE THESE RECIPES … please consider supporting my work for just the cost of a cup of coffee.
Sign up for my NEWSLETTER to receive the latest recipes delivered straight to your inbox.
Oh my god – your Lemon Almond Meringue Tart looks and sounds like heaven! What a masterpiece this must be for the tastebuds! I realize you mean to bake it so it’s got that slight crunch on the outside, but I guess I could just bake it a shorter time or torch it if I wanted to keep the meringue soft instead, right?
Yes! You can bake it for a shorter time and then give it a torch. Hope you love it!