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Tarta de Limón con Merengue

Tarta de Limón con Merengue

Tarta de Limón con Merengue is a classic dessert featuring a crisp pastry crust, tangy lemon filling, and a fluffy meringue topping, perfectly balancing sweet and tart flavors.
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Prep Time 30 minutes
Cook Time 26 minutes
Course Dessert
Cuisine Cuban
Servings 8
Calories 300 kcal

Equipment

  • Mixing bowls
  • 24 cm diameter and 5 cm high pie dish
  • Oven
  • Whisk
  • Saucepan
  • Baking paper
  • Rolling pin

Ingredients
  

  • 200 g self-raising flour
  • 25 g sugar
  • 100 g butter
  • 3 tablespoons water
  • 150 g sugar
  • 55 g cornstarch
  • 4 egg yolks
  • Zest of one large lemon
  • 120 ml of lemon juice
  • 500 ml milk
  • 70 g butter
  • 4 egg whites
  • 115 g sugar

Instructions
 

For the Crust

  • Place the flour in a mound on a flat surface.
  • Place the flour in a mound on a flat surface.
  • Add sugar and cold butter.
  • Mix with your fingers until you get a sandy texture.
  • Add water and combine everything to form a smooth dough.
  • Wrap in cling film and refrigerate for 30 minutes.
  • Roll out the dough and place it in a 24 cm diameter and 5 cm high pie dish. Prick it with a fork to prevent puffing during baking.
  • Bake in an oven at 180°C (356°F) for 15-20 minutes or until the crust is cooked.

For the Lemon Cream

  • Mix the egg yolks, sugar, lemon zest, and cornstarch in a bowl. Set aside.
  • Combine lemon juice, the egg yolk mixture, and milk in a saucepan over medium-low heat.
  • Cook, stirring constantly, until the cream boils and thickens.
  • Once the mixture has thickened, add butter and continue stirring.
  • Let the mixture cool down.
  • For the Meringue
  • In a bowl, beat the egg whites. When they are halfway to stiff peaks, gradually add sugar and continue beating until you get a firm meringue.

To Assemble

  • Pour the lemon cream over the crust, then spread the meringue over the cream.
  • Sprinkle sugar on top of the meringue and bake until the meringue is golden brown.
  • Refrigerate for at least two hours before serving.

Video

Notes

  • Quality of Ingredients:The quality of the lemon juice and zest significantly affects the flavor. Always use fresh lemons rather than bottled lemon juice for a more vibrant and authentic taste.
  • Meringue Tips: Make sure the bowl and beaters are completely clean and dry before whipping the egg whites for the meringue. Any trace of fat or water can prevent them from reaching stiff peaks. Also, add sugar gradually to avoid deflating the egg whites.
  • Crust Thickness:Aim for an even thickness to ensure uniform cooking when rolling out your crust. Too thin, and it may break; too thick, and it might not cook through properly.
  • Preventing a 'Weeping' Meringue:To prevent your meringue from weeping, spread it on the lemon filling while it’s still hot. The heat helps to cook the bottom of the meringue slightly, sealing it and preventing liquid from seeping out.
  • Chilling the Pie:Allow ample chilling time before serving. This helps the pie to set properly and makes slicing much easier.
Nutrition Facts
The following nutrition facts are approximated per serving.
  • Calories: 300-400 kcal
  • Total Fat: 15-20 g
  • Saturated Fat: 8-10 g
  • Cholesterol: 100-120 mg
  • Sodium: 150-200 mg
  • Total Carbohydrates: 40-50 g
  • Dietary Fiber: 1-2 g
  • Sugars: 25-35 g
  • Protein: 4-6 g
Keyword Tarta de Limón con Merengue