Lemon tarte with Italian meringue. Creamy, crumbly, crunchy. We just love it!

The lemon cream tarte with Italian meringue is a fantastic dessert that combines the crisp texture of Italian meringue with the creaminess of fresh lemon.

Ingredients:

Pasta:

200 g flour

100 g cold butter, cut into cubes

50 g icing sugar

1 egg yolk

2 tablespoons cold water

Lemon cream:

3 eggs

150 g granulated sugar

10 ml MaxAroma Lemon Flavour

1 tablespoon grated lemon zest

50 g butter

2 gelatine leaves

Italian meringue:

3 egg whites

150 g icing sugar

5 ml MaxAroma Vanilla Flavour

Prepare the dough for the lemon tarte base: sift the flour and icing sugar into a bowl, then crumble in the cold butter and knead until it has a crumbly consistency. Add the egg yolks and cold water and knead thoroughly. Wrap in plastic wrap and refrigerate for at least half an hour.

Preheat the oven to 180°C.

Roll out the dough on a floured surface to a thickness of about half a centimetre. Use your tarte tins to cut out the dough. Place the discs in the bottom of the tart tin. Cut strips of the dough that you have stretched out for the sides of the tart and place them in the tart pan, pressing the dough gently so that it sticks to the pan. Trim the excess from the edge of the tin. Place a sheet of baking paper on top of the pastry and sprinkle dry beans on top to prevent the pastry from bouncing during baking. Bake for about 15 minutes, then remove from the oven and remove the weights and baking paper and leave the tarte baskets to cool. You can also make your tart tarte baskets the day before.

In the meantime, prepare the lemon cream: in a bowl, mix the eggs with the granulated sugar, then add the MaxAroma Lemon Flavour and the grated lemon zest. Place the mixture in a saucepan and cook over a medium heat, stirring constantly. Be careful not to let it boil, as the eggs may cause the cream to curdle. When the cream has thickened, remove from the heat and stir in the butter until it is completely melted. Add the gelatine sheets soaked in cold water and stir until the gelatine is completely melted. Pour the lemon curd over the bottom of the pastry and smooth evenly.

Prepare the Italian meringue. Beat until stiff peaks form. Use a piping bag to form small meringues on top of the lemon curd.

Return to the oven and bake for a further 10-15 minutes, or until the meringues are lightly golden brown.

Once baked, remove from the oven and allow to cool completely.

This lemon-cream tarte with Italian meringues is an elegant and delicious dessert, perfect for any festive occasion or special event. Enjoy your meal!