Wednesday, October 19, 2011

Tarte au Citron Meringuee Recipe

Before I forget, here's the recipe for the Lemon Meringue which I learned at a Swedish meetup with a few French girls.  Please be aware, we did not bother trying to be too precise with measurements.. hence the 1 cup and a bit etc ;)  The meringue still turned out just fine!

Cookie dough (pate sablee)
250g of flour (1cup and a bit)
125g of softened butter
50g of icing sugar
1 egg yolk
30g of cold water (2 tablespoon)
1/4 teaspoon of salt

Lemon Cream
4 big lemons (doesn't have to be fresh or you can buy bottles of it from the shop!)
100g of white sugar (slightly less than 1/2 a cup)
3 eggs
1 tablespoon of corn flour

Meringue (This is the soft meringue)
4 egg white
100g of white sugar
1/2 teaspoon of baking powder

Step 1:  To make the cookie dough, cut the butter into small cubes and gently mix it with the flour.  (Just like the picture above!)

Throw in a smile or two at the camera! ;) 

Add the icing sugar, egg yolk, water and salt and mix gently until the sablee takes form and then stop mixing immediately

Put the dough in a plastic film and put it in the fridge for 30 minutes

Step 2:  The Lemon Cream (at this stage, I forgot to take pictures, as I was in charge of making the cream)

Put the lemon juice in a saucepan and add corn flour and sugar.  Mix well and put on a low heat.  Beat the eggs separately and pour them into the lemon mixture once it starts to get hot.  Turn the heat up a little and continue mixing until the lemon mixture thickens.

Now, preheat the oven to 200 degree celcius.

While we wait for the oven to warm up, here's our next step:

Add a bit of flour and start rolling out your dough

Make sure you don't put too much flour!

Once you have rolled out the dough (make sure it's not too thin as it'll break nor is it too thick as it takes too long to bake), cut them into the shape of your pastry holder

Put it in and poke little holes in the dough with your fork

Total concentration from our kiwi friend! ;)

Step 3:  The Meringue - Whisk the egg whites with a pinch of salt

You'll need to beat it fast and furious.  At this stage, I think myself and her decided to make do with the hand held beater ( =P).   Once the egg white becomes thicker, add the sugar and the baking powder.  Whisk again until they are hard..

He seriously made better meringues than all of us.. ;(

Last step:  When the dough is ready, take it out from the oven and let it cool.  Then put a dollop of the lemon cream on top.  Add the meringue on top of the lemon cream and put it back in the oven at a lower temperature of 170 degrees for around 15 minutes..

Then, Voila!!  Our meringue

My ugly disfigured one ;)

They came in all different shapes and sizes..

Tasting the lemon cream ;)

All our handiwork..  That's a LOT of lemon meringues!!  I don't think they'll win any beauty contest... but I was mighty proud of them!! =D

Oozing with goodness..  Have it with a cuppa!! =)  The tart is delicious, but the lemon cream was tooo tangy for me after a while.  Still delicious though! =)

There you go!!