Description
A delightful dessert combining the zesty flavor of lemon with a fluffy meringue topping and a buttery shortbread base, perfect for holiday gatherings.
Ingredients
Scale
- 4 eggs
- 150 g sugar
- 200 g butter
- 1 shortbread
- 150 g lemon juice
- 50 g cornstarch
- 1 pinch of salt
- 1 tsp lemon zest
- 100 g icing sugar for the 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 it cool.
- In a saucepan, mix the eggs, sugar, lemon juice, lemon zest, and cornstarch.
- Heat over low heat while stirring until thickened. Remove from heat and add the butter cut into pieces.
- Pour the lemon cream over the shortbread and let it stand in the refrigerator for at least 2 hours.
- For the meringue, beat the egg whites with a pinch of salt until firm.
- Gradually add the icing sugar while continuing to beat until smooth and shiny.
- Spread the meringue on the lemon cream, then form peaks with a spatula.
- Optionally, brown the meringue slightly with a blowtorch or under the oven grill for a few minutes.
- Refrigerate before serving and enjoy!
Notes
Tip: Use fresh lemon juice for the best flavor and ensure egg whites are beaten to stiff peaks for stable meringue.
- Prep Time: 120 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 21g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Christmas dessert, lemon tart, holiday treats