Tarte au Citron Meringuée

Tarte au Citron Meringuée

Dessert 825 Last Update: May 26, 2022 Created: Dec 22, 2021
Tarte au Citron Meringuée
  • Serves: 10 People
  • Prep Time: 2 hrs
  • Cooking Time: 15 min
  • Meal: Other
  • Cuisine: American
  • Difficulty: Medium
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The lemon pie or tart has a colourful history but historians are not in agreement about its origins. It is believed that the lemon custard that came to be known as lemon curd was first prepared in England by Protestant Quakers during the 18th century. According to some historians, the first recipe for lemon pie with a pastry base and lemon custard filling was written down in 1806 by Elizabeth Goodwell, an American cook in Philadelphia. Mrs Goodwell ran a pastry shop.

Ingredients

Directions

  1. Soak lemon zest with the the sugar in a saucepan and keep aside from some hours.
  2. Now add the lemon juice and eggs to the zest and sugar and cook over medium regulated fire while stirring constantly with a whisk, making sure not to reach the boil, the mixture will thicken gradually add form a smooth cream.
  3. Turn off the heat and add the butter and whisk very well until it melts.
  4. Now add the mixture to the baked Tarte and bake all for 15 min in a preheated oven at 130C.

Tarte au Citron Meringuée



  • Serves: 10 People
  • Prep Time: 2 hrs
  • Cooking Time: 15 min
  • Calories: -
  • Difficulty: Medium

The lemon pie or tart has a colourful history but historians are not in agreement about its origins. It is believed that the lemon custard that came to be known as lemon curd was first prepared in England by Protestant Quakers during the 18th century. According to some historians, the first recipe for lemon pie with a pastry base and lemon custard filling was written down in 1806 by Elizabeth Goodwell, an American cook in Philadelphia. Mrs Goodwell ran a pastry shop.

Ingredients

Directions

  1. Soak lemon zest with the the sugar in a saucepan and keep aside from some hours.
  2. Now add the lemon juice and eggs to the zest and sugar and cook over medium regulated fire while stirring constantly with a whisk, making sure not to reach the boil, the mixture will thicken gradually add form a smooth cream.
  3. Turn off the heat and add the butter and whisk very well until it melts.
  4. Now add the mixture to the baked Tarte and bake all for 15 min in a preheated oven at 130C.

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Author Jacky Khoury jacky.khoury@gmail.com Jacky Khoury

Coming from a long journey in software design and programming, I once decided to follow my passion for the sweetest treat in the world: Chocolate. At the farewell gathering of my last software job, I wrote to my friends (Whom I still call friends and not colleagues) a quote from Thomas Stearns Eliot, “To make an end is to make a beginning.” This was the beginning of Rubis Chocolatier in which I dove and swam in the exciting world of chocolate. My passion pushed to learned more about it and did so by creating and testing new recipes, shapes, and concepts. Every day was a new adventure of transforming my ideas into Chocolate. I wanted to make anything out of Chocolate. Three years went by, I continued to learn from my success and more importantly from the failures, until our beloved country went into a major economic meltdown forcing me to stop my chocolaty dreams that are considered a luxury! This was the end of Rubis Chocolatier. Giving up is not an option, happiness and joy must continue. So, JackeysKitchen Food Blog started. JacKeys Kitchen is not only a food show channel, it is also a new beginning to spread happiness in the global virtual world. I am looking forward to explore with you the joy of cooking all sorts of recipes including my secret chocolaty ones, presenting food, and arranging tables for all occasions. I hope this new journey am starting will bring hope and love to me as much as to you.

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