Lemon Tart With Toasted Meringue And Pineapple Sorbet Recipe
A tart made with lemon, topped with toasted meringue and served with pineapple sorbet.
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Ingredients
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For the Lemon Tart
For the Meringue
For the Pineapple Sorbet
Method
Making the Lemon Tart
- 1
Prepare the Crust
In a mixing bowl, combine softened butter and sugar until light and fluffy. Add in egg yolks and mix well. Gradually add flour and baking powder until a dough forms. Press the dough into a tart pan and refrigerate for 30 minutes.
- 2
Bake the Crust
Preheat the oven to 350°F (175°C). Bake the tart crust for 15-20 minutes or until lightly golden. Let it cool.
- 3
Prepare the Filling
In a saucepan, whisk together lemon juice, lemon zest, heavy cream, and sugar. Heat over medium heat until the mixture thickens slightly. Remove from heat and let cool.
- 4
Fill the Tart
Pour the lemon filling into the cooled tart shell and return to the oven for an additional 10-15 minutes until set. Remove from oven and allow to cool completely.
Making the Meringue
- 5
- 6
Toast the Meringue
Spread the meringue over the cooled lemon tart and use a kitchen torch to toast the meringue until golden brown.
Making the Pineapple Sorbet
- 7
Prepare the Sorbet
In a blender, combine chopped pineapple, sugar, and lime juice. Blend until smooth. Pour into a shallow dish and freeze for at least 4 hours until firm.
- 8
Serve
Scoop the pineapple sorbet and serve alongside the lemon tart topped with toasted meringue.
