Lemon – meringue

Lemon – meringue

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
1 quantity Shortcrust pastry
1 bergamot orange or orange, finely grated zest

Colour topping

Quantity Ingredient
100g caster sugar
5 egg yolks
4 lemons, juiced and finely grated zest
500ml milk
50g cornflour

White topping

Quantity Ingredient
1 quantity Italian meringue

Method

  1. To make the base, follow the recipe for shortcrust pastry, replacing the vanilla bean with the bergamot orange or orange zest.
  2. To make the colour topping, whisk together the sugar and egg yolks. Transfer to a saucepan over medium–high heat and add the lemon juice, milk and half the zest. When the mixture is hot, add the cornflour and stir continuously until the mixture thickens. Remove from the heat and allow to cool completely. Transfer to a piping bag and refrigerate until needed.
  3. To make the white topping, follow the recipe for Italian meringue then transfer to a piping bag.
  4. Pipe the lemon onto the upper part of the pastry and the meringue onto the lower part. Sprinkle the lemon with the remaining lemon zest. If desired, lightly brown the meringue with a small blowtorch before serving.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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