Here’s a gourmet version of a two-layer lemon tart: a creamy, tangy base topped with a light meringue or creamy layer. This elegant dessert will delight fans of refreshing, lemony flavors.
Ingredients:
For the lemon base:
1 shortcrust pastry or sweet pastry
4 eggs
150 g sugar
2 lemons (juice + zest)
1 tbsp cornstarch (optional to thicken)
70 g butter (optional, for more richness)
For the top layer:
Option 1: Meringue
4 egg whites
100 g icing sugar
Option 2: Light cream
150 ml full-fat single cream
1 tbsp tbsp icing sugar
Instructions:
Prepare the pastry:Roll out and prick the shortcrust pastry into a tart mold. Pre-bake for 15–20 minutes at 180°C, covered with baking beads or dried beans.
Make the lemon cream:Mix the eggs, sugar, lemon juice and zest. Add the cornstarch diluted in a small amount of water if necessary. Heat over low heat until thickened, stirring constantly. Off the heat, add the butter, mixing until smooth.
Pour over the pre-baked pastry and bake for 10 minutes to set the cream.
Prepare the second layer:Meringue option: Beat the egg whites with a pinch of salt until stiff. Gradually add the icing sugar. Spread or pipe the meringue on the cooled lemon cream. Lightly brown in the oven under the grill.
Light cream option: Whip the liquid cream with the icing sugar until you obtain a firm whipped cream. Spread delicately on the cooled lemon cream.
Assembly and resting:Leave to rest in the refrigerator for at least 2 hours for a better consistency and enjoy chilled