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 (30 ml) 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