Lemon Cucumber Meringue Tart

Photo @petitcote_gourmand

Lemon Meringue Tart with Lemon-Cucumber Jam

Ingredients

For the shortcrust pastry:

• 200g flour
• 100g cold butter, diced
• 50 g of icing sugar
• 1 egg yolk
• 2-3 tablespoons of cold water

For the ganache:

• 3 lemons (juice and zest)
• 150 g of sugar
• 3 eggs
• 100g butter
• 160 g of lemon-cucumber jam from Poline. This edition can be replaced by our jam lemon mint zucchini .

For the meringue:

• 3 egg whites
• 150 g of sugar

Instructions

Preparation of the shortcrust pastry:

1. Prepare the dough: In a bowl, mix the flour and icing sugar. Add the cold butter and mix with your fingertips until you obtain a sandy consistency. Add the egg yolk and cold water, and mix until a smooth ball of dough forms.
2. Rest : Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. Blind cooking: Preheat the oven to 180°C. Roll out the dough and place it in a tart pan. Prick the bottom with a fork, cover with baking paper and cooking weights (dried beans or baking balls). Bake for 15 minutes, remove the weights and parchment paper, then bake for a further 5 minutes until the dough is golden brown. Let cool.

Preparation of the lemon cream:

4. Cook the cream: In a saucepan, combine the lemon juice and zest, sugar and eggs. Heat over medium heat, stirring constantly, until thickened (the cream should coat the back of a spoon).

5. Add the butter: Remove from the heat, add the diced butter and mix until completely melted and incorporated. Let cool slightly.

Assembling the pie:

6. Add the jam: Spread an even layer of the jam on the pre-cooked and cooled tart base.

7. Add the lemon cream: Pour the lemon cream over the jam and smooth the surface. Refrigerate for 1 hour so that the cream sets.

Preparation of the meringue:

8. Assemble the meringue: Beat the egg whites until stiff. Add the sugar little by little while continuing to beat until the meringue is smooth and shiny.

9. Brown the meringue: Preheat the oven to 220°C (or use a kitchen blowtorch). Cover the tart with meringue, forming decorative peaks with a spatula or piping bag. Brown the meringue in the oven for a few minutes until lightly browned (or use the blowtorch to brown the meringue).

Finishes

10. Serve : Allow the pie to cool slightly before serving. Store in the refrigerator if not serving immediately.