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Conticini-style lemon meringue tart

France · Pastry

Conticini-style lemon meringue tart

Conticini-style lemon meringue tart

Conticini-style lemon meringue tart

Working version of the lemon meringue tart inspired by Philippe Conticini.

Working version of the lemon meringue tart inspired by Philippe Conticini.

Working version of the lemon meringue tart inspired by Philippe Conticini.

Préparation
50 min
Cuisson
30 min
Difficulté
Intermediate

Ingrédients

Les quantités s’adaptent automatiquement.

6 convives
  • 5 pieceslemons
  • 6 pieceseggs
  • 300 gsugar
  • 250 gbutter
  • 250 gflour
  • 4 piecesegg whites

Préparation

  1. Bake the pastry crust. Prepare a smooth lemon curd and pour it onto the cooled crust. Whip the meringue, pipe it, then brown it with a kitchen torch. Chill in the refrigerator before serving.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.