4-persoons lemon meringue taartje
4 porties
| prepPreheat oven to 170°C / 340°F | |||||||||
| 100 g bloem | Mix bloem, amandelmeel, poedersuiker & zout | Cut in boter, add ei & knead to dough | Chill dough 30 min | Roll out & line tart pan, prick bottom | Bake 170°C / 340°F, 15 min until golden | Cool crust completely | Fill crust with lemon curd | Pipe meringue onto tart | Torch meringue until golden |
| 15 g amandelmeel | |||||||||
| 40 g poedersuiker | |||||||||
| snuf zout | |||||||||
| 60 g boter | |||||||||
| 15 g losgeklopt ei | |||||||||
| lemon curd (half recept) | |||||||||
| 50 g eiwit | Whip eiwit stiff, add poedersuiker | Pour hot syrup into meringue while beating | Beat meringue until cool & stiff peaks form | ||||||
| 20 g poedersuiker | |||||||||
| 80 g kristalsuiker | Heat kristalsuiker & water to 121°C | ||||||||
| 22 ml water | |||||||||
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