Lemon meringue tart: the recipe for the delicious and fragrant dessert
There lemon meringue tart It is a delicious and fragrant dessert, to be served exquisitely dessert at the end of a meal or for a dessert buffet. The base will be made with crushed biscuits and melted butter, while the filling we have made with cream cheese, sour cream, sugar, eggs, vanilla essence, lemon juice and zest. The tart will then be enriched on the surface with lemon cream and meringue. A simple but effective dessert that will win everyone over.
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How to prepare lemon meringue tart
Blend the biscuits in the food processor. Add and incorporate the melted butter.
Cover the circular mold with baking paper, pour in the biscuit mixture and distribute it by pressing with a spoon. Get a compact base.
Use the electric mixer to mix the cream cheese, sour cream and sugar.
Add and incorporate the eggs, pouring them in one at a time. Then pour in the vanilla extract, lemon juice and zest.
Transfer the mixture into the mold with the biscuit base.
Cook in a static oven at 180°C for 60 minutes. Let the cake cool after baking, then store it in the refrigerator for at least 4 hours.
Prepare the meringue: start whipping the egg whites, add the sugar little by little and continue mixing until the mixture forms stiff peaks.
Spread the lemon cream on the cake, then add the meringue and make peaks with the spoon.
Cook the cake for another 10 minutes at 180°C.
storage
You can store the lemon meringue tart in the refrigerator for 2-3 days under a glass bell jar.
