Lemon Pistachio Meringue tart
Journal of a French Foodie
Journal of a French Foodie
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Ingredients

  • Ingredients
  • For a tart tin of 26cm diameter
  • Sweet pastry
  • 140 g unsalted butter, softened
  • 75 g sugar
  • Zest of 1 unwaxed lemon (or peel using a paring knife)
  • 250 g plain flour
  • 25 g ground almond
  • 1 pinch salt
  • 1 egg Pistachio paste
  • 125 g shelled unsalted pistachios
  • 30 g ground almond
  • 62 g water
  • 18 g sugar
  • 3 drops almond extract
  • 1 tbsp neutral oil (sunflower, canola…)
  • Pistachio/almond cream (I give you double the quantities of the original recipe as I find the layer could have been thicker)
  • 100 g unsalted butter, softened
  • 100 g sugar
  • 100 g ground almond
  • 2 eggs 80g pistachio paste
  • 300 g lemon curd
  • Italian meringue
  • 120 g egg whites
  • 250 g sugar
  • 100 g water
  • Method

Instructions

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