Anđeoski tart od limuna/Lemon meringue tart

(Scrool down for English)

Potrebni sastojci (za 4 osobe):

Za tart:

240 ml glatkog pšeničnog brašna

3 žlice kristal šećera

1 žlica ribane korice limuna

prstohvat soli

100 g maslaca sobne temperature

2 žlice vode

Za kremu od limuna:

2 velika jaja

60 ml + 2 žlice kristal šećera

80 ml + 1 žličica svježe iscijeđenog soka od limuna (3 limuna) + ribana korica limuna

50 g maslaca sobne temperature

Za anđeoski pokrov od bjelanjaka:

2 velika bjelanjka

1 žlica vode

1 žlica škrobnog brašna (Gustin)

60 ml šećera u prahu

prstohvat soli

Priprema:

Za pripremu tijesta pomiješajte brašno, šećer, ribanu koricu limuna i sol. Dodajte sitno narezani maslac pa tijesto dobro izmrvite rukama. Dodajte 2 žlice vode da se tijesto spoji, a po potrebi dodajte još 1 žlicu vode. Tijesto umijeste da bude glatko, zamotajte u prozirnu foliju i ostavite 30 minuta u hladnjaku.

U međuvremenu pripremite kremu od limuna: Žumanjke tucite sa 2 žlice kristal šećera dok smjesa ne bude blijedo žuta. Žumanjcima dodajte svježe iscijeđeni sok od limuna i ribanu koricu 1 limuna te maslac, pa sve premjestite u malu tavicu i kuhajte na laganoj vatri uz stalno miješanje dok smjesa ne postane gusta (žumanjci nikako ne smiju zagoriti niti se zgrudvati). Skinite kremu s vatre pa stavite u hladnjak da se potpuno ohladi. Bjelanjke istucite u čvrsti snijeg s prstohvatom soli, potom dodajte 60 ml kristal šećera i 1 žličicu soka od limuna, pa tucite još 5 minuta. Smjesu bjelanjaka pomalo ulijte u ohlađenu smjesu žumanjaka i dobro promiješajte da se smjesa ujednači.

Tijesto izvadite iz hladnjaka pa razvaljajte na 2-3 mm debljine na lagano pobrašnjenoj podlozi.

Tijesto stavite u kalup za tart koji ste blago premazali s malo otopljenog maslaca. Ostatak tijesta odrežite, a ivice kalupa utisnite prstima da tijesto poprimi oblik tarta. Nabodite tijesto vilicom i stavite peći u unaprijed zagrijanu pećnicu na 160°C  samo 5 minuta.

Tijesto izvadite iz pećnice, ulijte u njega pripremljenu kremu od limuna pa ga stavite peći na istu temperaturu još 5 minuta.

U međuvremenu za pokrov od bjelanjaka istucite bjelanjke s prstohvatom soli u čvrsti snijeg. U posebnoj zdjelici pomiješajte škrobno brašno, vodu i šećer pa rastopljeno ulijte u bjelanjke.

Tart izvadite, pomoću silikonske lopatice premažite bjelanjke preko kreme od limuna pa stavite peći još 8-10 minuta dok bjelanjci ne postano blago bijelo-žuti.

Tart ostavite u kalupu još 10 minuta da se ohladi, a potom ga narežite.

English version:

Lemon meringue tart

Necessary ingredients (serves 4):

For the pastry crust:

1 cup (240 ml) all-purpose flour

3 tbsp. granulated sugar

1 tbsp. finely grated lemon zest

pinch of salt

3.5 oz (100 g) room temperature butter

2 tbsp. cold water

For the filling:

2 large eggs

1/4 cup (60 g)+2 tbsp. granulated sugar

1/3 cup (80 ml)+1 teaspoon fresh lemon juice + grated zest of 1 lemon

2 oz (50 ml) room temperature butter

For the meringue:

2 large egg whites
1 tbsp.  cold  water
1 tbsp.  cornstarch
1/4 cup (60 ml) sugar
pinch of salt

Preparation:

To make the pastry crust: Whisk together the flour, granulated sugar, zest and salt in a medium bowl. Cut in the butter with knife and mix all together by hands until the mixture resembles coarse crumbs. Sprinkle 2 tbsp. cold water, stirring gently with a fork to distribute the moisture evently. Continue adding water just until the dough begins to come together when a small bit is pressed between your fingers; do not overwork the dough. Press the dough together to form a ball.Shape it into a disk and refrigerate, wrapped in wax paper, for at least 30 minutes.

Meanwhile, make the filling: Beat the egg yolks and 2 tbsp. of granulated sugar with an ecectric mixer on high speed for 10 minutes. Stir lemon juice and 1 lemon grated zest. Transfer the mixture to a heavy medium saucepan and add butter. Cook, stirring constantly, over medium-low heat until the mixture thickens and leaves a path on the back of a wooden spoon (do not alow the mixture to boil). Refrigerate filling until you're ready to fill the tart shell.

Beat the egg whites with an electric mixer on medium speed just until foamy. Add remaining granulated sugar and 1 teaspoon lemon juice. Keep beating just until the egg whites form stiff peaks.

Fold the egg whites into refrigerate egg yolks.

Preheat your oven on 320 F (160°C).

Roll out the dough on a lightly floured surface to 2-3 mm thin. Transfer it to the tart pan and press in the dough with your fingertips to evenly line the bottom and side of a pan. Trim the edge. Prick the pastry all over with a fork. Bake 5 minutes on 320 F (160°C).

Remove the tart from the oven and pour in it prepared egg whites and egg yolks lemon mixture.

Put into the oven and bake for more 5 minutes on the same temperature.

Meanwhile, prepare meringue: Whisk together egg whites with pinch of salt and beat it with electric mixer until they becom foamy. In small saucepan whisk together cornstarch, water and sugar and cook until it become sticky (for 1 minute). Pour the mixture into the wgg whites and mix well.

Remove tart from the oven, top the tart filling with the meringue mixture, using a rubber spatula to crate stormy surface. Bring to oven and bake 10 minutes more on the same temperature.

Leave baked tart in the tart pan for 10 minutes to cool down on the room temperature.

Serve.

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