Description
A festive dessert featuring a buttery shortbread base, zesty lemon filling, and fluffy meringue, perfect for the holiday season.
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.
- Beat the egg whites until stiff with a pinch of salt. Gradually add the icing sugar while continuing to beat until smooth and shiny.
- Spread the meringue on the lemon cream, forming peaks with a spatula.
- Optional: brown the meringue with a blowtorch or under the oven grill for a few minutes.
- Refrigerate before serving and enjoy!
Notes
Use fresh lemons for the best flavor. Don’t skip the chilling time; it’s essential for the texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
Keywords: dessert, holiday, tart, lemon meringue, Christmas