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Tarte au Citron Meringuee Recipe

Jennifer Jedda

June 18 2015

Here's a special treat for you!

The following is one of my all time favorite dessert recipes.  I learned it while living in Paris.  It was given to me by a cooking instructor by the name of Francoise Meunier.  She opened the first private cooking studio in Paris. Enjoy!

*Note: I received the recipe with measurements in grams.  It is easy to convert. 

 

Tarte Au Citron Meringuee

Serves 6 People

Preparation Time: 30 Minutes

Cooking Time: 30 Minutes

Preheat Oven to 350 degrees 

 

Ingredients

For the Dough:

200 g of flour

100 g of butter

1 Tbls of oil

1 Tbls of sugar

salt

3 Tbls of water

 

For the Filling:

2 Lemons

2 eggs

100g of sugar

50g of butter 

 

For the meringue:

1 egg white

1 Tbls of sugar

 

Prepare the dough:

Pour the flour into a bowl and make a well in the middle. Add in the well the oil, salt and butter cut into pieces. With your fingertips gently incorporate the butter into the flour.  Add the sugar.  Blend with a spatula as you add the water. Then knead rapidly with the palm of your hand to form a ball.  The butter must not have time to become too soft. 

Roll out the dough:

Flour the countertop and roll out the dough.  Transfer the dough by wrapping it over the rolling pin and into a tarte pan that has been buttered and lined. Let it rest at least 10 minutes in the refrigerator. 

Prepare the lemon filling:

Zest 2 lemons and then squeeze the juice of one lemon.  Beat together the 2 whole eggs and the sugar. Add the melted butter, lemon juice and zest and blend well. 

Pour the filling into the dough lined tarte pan.  Glaze the edge of the dough with egg yolk and cook in 350 degree oven for 30 minutes. Place the tart on a lower level in the oven.

Prepare the meringue:

In a cold bowl, beat the egg white with a pinch of salt.  Gradually add sugar and beat with wire whisk. When the egg white reaches medium peak spread over cooled tarte. Place under over broiler for a maximum of 5 minutes.  Be vigilant because the meringue browns very quickly!

Bon Appétit!

Me learning French cooking from Francoise in Paris!

 

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