LEMON MERINGUE PIE - Crostata al limone e meringhe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare the shortcrust pastry and chill for 30 minutes.

Preheat the oven to 350°F (175°C).

Roll out the chilled pastry and fit it into a tart pan.

Prick the base with a fork and blind bake for 15-20 minutes until golden.

Let the pastry cool completely.

Whip the egg whites in a clean bowl until soft peaks form.

Gradually add sugar while continuing to whip until stiff peaks form.

Add vanilla extract and lemon juice, then mix gently.

Spread the meringue over the cooled tart base, creating peaks with a spatula.

Bake the tart for an additional 10-15 minutes until the meringue is lightly browned.

Remove from the oven and let cool.

Whip the cream until soft peaks form and spread it over the meringue.

Top with fresh fruit of your choice.

Chill the tart in the refrigerator for at least 1 hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens