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Lemon Meringue Tart with Torched Swiss Meringue
CLOUDY KITCHEN15Ingredients
100Minutes
1620Calories
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Description
Lemon Meringue Tart with Torched Swiss Meringue. A sweet pastry case is filled with a punchy lemon filling and baked until it is silky and smooth in the oven. The tart is then finished in the oven, and Swiss Meringue is swooped onto the top and torched to perfection.
Ingredients
US|METRIC
8 SERVINGS
- 360 grams unsalted butter (at room temperature)
- 150 grams powdered sugar
- 4 egg yolks
- 50 grams cold water
- 500 grams all-purpose flour (plus extra for dusting)
- 1 pinch salt
- 2 egg yolks (lightly beaten)
- 10 lemons (unwaxed, you need 450g lemon juice)
- 500 grams beet sugar (superfine / granulated sugar, regular sugar, in the US is fine)
- 1,000 grams heavy cream
- 6 free range eggs
- 6 egg yolks (free-range)
- 200 grams egg whites
- 300 grams granulated sugar
- 1 tsp. vanilla bean paste
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NutritionView More
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1620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1620Calories from Fat850 |
| % DAILY VALUE |
| Total Fat94g145% |
| Saturated Fat55g275% |
| Trans Fat |
| Cholesterol740mg247% |
| Sodium200mg8% |
| Potassium490mg14% |
| Protein22g |
| Calories from Fat850 |
| % DAILY VALUE |
| Total Carbohydrate187g62% |
| Dietary Fiber9g36% |
| Sugars118g |
| Vitamin A70% |
| Vitamin C180% |
| Calcium25% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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