I discover this tart few years ago, and I must say I would have never imagined that merengue and lemon jam would be so perfect together.
I must admin that if you have never prepared merengue before, this will be a little tricky. But with some practice you will get a wonderful dessert, sweet and sour, soft and crispy.
This recipe is enough for a 24cm diameter round shaped baking tray, if you want you can also use a muffin mould to make mini tart.
- 1 jar of lemon jam
- 2 egg yolk
- 120gr butter or shortening (room temperature)
- 1 pinch of salt
- 2 tsp of sugar
- 300gr all purpose flour + 50gr to dust the board
- 1/2 tsp of baking soda
For the merengue
- 2 egg whites
- the same weight of the 2 egg whites of caster sugar
- the same weight of the 2 egg whites of confectionary’s sugar
To make the pastry, sift the flour into a large bowl. Add salt, sugar and stir well. Tear the butter with your fingers into the bowl and mix it with the flour mixture until it becomes crumbly.
Make a hole in the center and add the beaten yolks. Mix evenly until it becomes soft and smooth. Beware not to over knead the pastry, otherwise it will become too hard when cooked. Let the pastry sit in the fridge for half an hour, covered with a plastic wrap.
Remove the pastry from the fridge and flatten it with a rolling pin. Lay the flattened dough in the tray and fill it with the lemon jam (you could also use lemon curd), cook in a preheated oven at 190/200°C for about 40 minutes.
As the tart cools down, prepare the merengue: whisk the egg whites with the caster sugar using an electric whisk. As it starts to set, add a little at a time the confectionary’s sugar and keep on whisk until you get a firm mixture.
Put the merengue in a sac-a-poche and decorate the tart. Put the tart back in the oven at 50/80°C for 15 minutes. Broil it for 3 minutes to golden the merengue on top of the tarte. Serve it cool.