LA TARTE AU CITRON MERINGUEE FACILE ET RAPIDE

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare the sweet pastry by mixing 200g of flour, 80g of powdered sugar, 1 egg, and 100g of softened butter until combined.

Roll out the pastry and place it in a tart pan, then bake until golden.

For the lemon cream, combine the juice of 3 lemons (200g), 10cl of water, 3 egg yolks, 1 whole egg, 120g of sugar, and 40g of cornstarch in a saucepan.

Cook the mixture over medium heat until thickened, then remove from heat and stir in 50g of butter until melted.

Pour the lemon cream into the baked tart shell and let it cool.

For the French meringue, whip 100g of egg whites until soft peaks form, then gradually add 200g of sugar (or a mix of 100g granulated sugar and 100g powdered sugar) until stiff peaks form.

Spread the meringue over the lemon cream and use a spatula to create peaks.

Bake the tart again until the meringue is golden.

Cooking Techniques

Spice Level:

Allergens