Description
A stunning tart featuring a crumbly pastry shell filled with tangy lemon jam and topped with a sweet, golden meringue.
Ingredients
Units
Scale
- 1 jar of lemon jam
- 2 egg yolks
- 120g butter or shortening (room temperature)
- 1 pinch of salt
- 2 tbsp of sugar
- 300g all-purpose flour
- 50g all-purpose flour, for dusting the board
- 1/2 tsp of baking soda
- 2 egg whites
- 100g sugar (for the meringue)
Instructions
- Preheat your oven to 180°C (350°F).
- To make the pastry, sift 300g of flour into a large bowl. Add a pinch of salt and 2 tbsp of sugar, and stir well.
- Add 120g of room temperature butter or shortening to the flour mixture. Using your fingers, mix until the mixture becomes crumbly.
- Add 2 egg yolks and 1/2 tsp of baking soda to the mixture. Knead until the dough is smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
- Dust your work surface with 50g of flour. Roll out the dough to fit your tart pan. Place the dough in the pan and trim the edges.
- Spread 1 jar of lemon jam evenly over the pastry base.
- In a clean bowl, beat 2 egg whites until soft peaks form. Gradually add 100g of sugar, beating until the meringue is glossy and stiff peaks form.
- Spread the meringue over the lemon jam, creating peaks with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until the meringue is golden brown.
- Allow the tart to cool before serving.
Notes
Use only lemon jam or jams with low sugar content and a sour taste to avoid an overly sweet tart. Practice making meringue to achieve the perfect texture. The tart is best served the day it’s made but can be stored in an airtight container for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 12
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
- Cholesterol: 60