How to cook Lemon tart

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 Lemon tart

Ingredients,

Shortcrust pastry for lemon tart

250 grams of wheat flour

170 grams of butter (of good quality)

60 grams icing sugar

1 egg

1 pinch of fine salt

Lemon cream

3 lemons

Zest from one of the lemons

2 eggs

2 egg yolks

100 grams of sugar

2 dl whipping cream

Italian meringue

100 grams of sugar

½ dl water

65 grams of egg white (equivalent to approximately 2 egg whites)

Here's how you do it?

Pour flour into a bowl and crumble butter into it.

Mix with caster sugar, salt and egg and combine everything carefully. Cover the bowl with film or a lid and refrigerate for 1 hour.

Roll out the shortcrust pastry - a good tip is to place the dough between two pieces of baking paper. The dough must be rolled out relatively quickly.

Place the Dough in your pie tin, making sure it goes all the way to the edge and cut off any excess shortcrust pastry. The more thorough you are in getting the shortcrust pastry into the pie tin, the better looking the pie you will get in the end.

Now the shortcrust pastry must be baked blind, which means that you place a piece of baking paper on top of the dough and pour dried beans, rice or the like on top, so that the shortcrust pastry lies a little under pressure. Bake for 13-15 minutes at 220 degrees. Remove the baking paper and beans/rice (keep them in a jar so you can use it to blind bake another time) and put the shortcrust pastry back in the oven, where it will bake for another 5 minutes

Lemon cream

Finely grate the peel from one lemon and filet all three lemons.

Blend lemon fillets, lemon zest, sugar, 2 whole eggs and 2 extra egg yolks. Pour in the cream and blend briefly (just mix together). Taste to see if it is suitably acidic. The acid from the lemon must be marked, but not unpleasant - if it is too sharp, add a touch of sugar and cream (just a touch). If it is too soft, give it a little extra lemon juice.

Pour the lemon cream on the tart base and bake it at 150 degrees for 30-35 minutes until the cream has set. Allow the tart to cool completely before continuing with the meringue.

Italian meringue

Water and sugar are boiled in a pan until it is exactly 117 degrees (this is where the boiling point means that you have a real syrup and that there is not too much water in the mass) - use a frying thermometer.

Beat egg whites with a hand mixer or in a mixer with a pinch of salt. The egg whites must be whipped stiff, after which the sugar syrup is carefully poured in while continuing to whip.

Continue whipping until your meringue has cooled and is stiff - this takes 5-10 minutes depending on the machine.

Pour your meringue into a piping bag and decorate your Cake with it - some make tops, others something else.

Burn your meringue with a gas burner or by putting it in a scalding hot oven running on the grill function - in both places you must constantly keep an eye and quickly stop the burning - it goes quickly.

HOW TO COOK CHEESE PASTA

HOMEMADE BANANA BREAD


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