Step-by-Step Guide to Prepare Super Quick Homemade Tarte au citron meringuée

AditGallery    August 20, 2022    French Food    Comment   

Hello everybody, it's Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Recipe of Any-night-of-the-week Tarte au citron meringuée. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Tarte au citron meringuée, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tarte au citron meringuée delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tarte au citron meringuée is Pour 6 personne. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tarte au citron meringuée estimated approx 40 min.

To begin with this particular recipe, we must first prepare a few components. You can cook Tarte au citron meringuée using 7 ingredients and 5 steps. Here is how you cook that.

#citron #batailleencuisine

Ingredients and spices that need to be Prepare to make Tarte au citron meringuée:

1. Pour la pâte
2. 1 pâte sablée
3. Pour la crème au citron
4. 2 citrons 4 œufs entiers 120 g de sucre 70 g de beurre
5. Pour la meringue
6. 100 gr sucre
7. 2 blancs d oeufs

Instructions to make to make Tarte au citron meringuée

1. Préchauffez le four à 210°C. Lavez les citrons, séchez-les puis zestez-les (prélevez au zesteur ou à la râpe manuelle la partie superficielle de la peau, riche en saveurs). Coupez-les en deux puis pressez-les.
2. Garnissez un moule à tarte avec la pâte sablée et son papier de cuisson (pour faciliter ensuite le démoulage). Faites cuire la pâte « à blanc » environ 15 min à 210°C. Par sécurité, pour que la pâte reste bien lisse et éviter qu’elle ne gonfle par endroits, disposez dessus des haricots secs (ou billes de cuisson en céramique) avant de l’enfourner.
3. Préparez la crème au citron : dans un saladier, battez les œufs entiers avec le sucre. Dans une casserole, déposez le beurre pour le faire fondre avec le jus et les zestes de citron. Ajoutez les œufs battus puis faites cuire en remuant au fouet. Montez à ébullition et faites cuire jusqu’à ce que la crème épaississe (comptez environ 3 min).
4. Garnissez le fond de tarte de cette crème puis placez au frais pour faire figer la crème de citron. Préparez la meringue : versez les deux blancs d’œuf dans un saladier avec la moitié du sucre. Montez les blancs jusqu’à ce qu’ils soient déjà bien fermes puis les « serrer » (les rendre plus denses) avec le reste du sucre.
5. Placez la meringue dans une poche à douille puis décorez-en la tarte. Pour la faire dorer, deux solutions : soit au chalumeau de cuisine soit quelques instants sous le gril du four. Placez au frais jusqu'au moment de servir.

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