Description
A delightful dessert combining tangy lemon and fluffy meringue, perfect for your holiday table.
Ingredients
Scale
- 4 eggs
- 150 g sugar
- 200 g butter
- 1 shortbread
- 150 g lemon juice
- 50 g cornstarch
- 1 pinch salt
- 1 tsp lemon zest
- 100 g icing sugar for meringue
Instructions
- Preheat your oven to 180 °C (Th. 6).
- Spread the shortbread dough in a log mold or cake pan and prick it with a fork.
- Cook the dough for 15 minutes until golden. Let cool.
- In a saucepan, mix eggs, sugar, lemon juice, lemon zest, and cornstarch.
- Heat over low while stirring until thickened. Remove from heat and add butter cut into pieces.
- Pour lemon cream over the shortbread and refrigerate for at least 2 hours.
- For meringue, beat egg whites with a pinch of salt until stiff.
- Gradually add icing sugar while continuing to beat until smooth and shiny.
- Spread meringue on lemon cream and form peaks with a spatula.
- Optionally brown meringue with a blowtorch or under the grill for a few minutes.
- Refrigerate before serving.
Notes
Use fresh lemon juice for a brighter flavor and ensure egg whites are clean for stable meringue.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 180mg
Keywords: Christmas, dessert, lemon meringue, tart, holiday treat