Dessert
Lemon meringue tart with corn oil and vanilla flavoured extra virgin olive oil.
4
people
40 minutes
(cooking time)
1 hour
(total time)
Difficulty
easy
Ingredients
Flour | 250 G |
CORN SEED OIL | 90 G |
EXTRA VIRGIN OLIVE OIL WITH VANILLA FLAVOUR | 30 G |
Eggs | 2 |
Icing sugar | 80 G |
Baking powder | 1 level teaspoon |
Lemon juice | a few drops |
Salt | a pinch |
Milk | 250 G |
Egg yolks | 2 |
Cornflour | 20 G |
Lemon rind | |
Egg white | 2 |
Sugar | 70 G |
A few drops of lemon juice |
Instructions
Separate the egg yolks from the whites, pouring the yolks into a large bowl. Add a few drops of lemon juice and a pinch of salt and start to beat the eggs with a hand whisk or stab mixer, dribbling in the oil. The result will be a kind of mayonnaise with a creamy consistency.
Sieve the flour onto a pastry board together with the baking-powder, add the icing-sugar and make a well in the middle with your hands. Add the whipped eggs, mixing quickly with your hands, then add the egg whites a little at a time until the consistency is correct (probably half will be enough). Wrap the pastry in kitchen film and leave to stand in the fridge for 30 minutes.
At the end of this time, roll out the pastry and line a buttered pie-tin with it. Prick the bottom of the pastry lining with a fork and cover with greaseproof paper. Pour some dry beans on top and bake in the oven at 180°C for 15 minutes; remove the beans and greaseproof paper and bake for about another 15 minutes. When the pastry is golden brown, remove from the oven and leave to cool.
In the meantime, make the custard. Bring the milk to the boil, take it off the heat and place the lemon rind in it. Whip the egg yolks with the sugar. When they are pale and frothy, add the cornflour and milk, continuing to stir. Place on the heat and cook slowly, stirring all the time, until it comes to the boil. Transfer the custard to a bowl, cover tightly with kitchen film and leave to cool. Make the meringue by whipping the egg-whites with the sugar a little at a time. When they are firm and shiny, add a few drops of lemon juice and transfer to an icing bag with star-shaped spout.
Spread the custard over the tart and cover with dots of meringue. Place the tart in a hot oven at 180° for about 5 minutes, then turn on the grill at maximum heat and leave to turn gold for about 3-4 minutes.
Sieve the flour onto a pastry board together with the baking-powder, add the icing-sugar and make a well in the middle with your hands. Add the whipped eggs, mixing quickly with your hands, then add the egg whites a little at a time until the consistency is correct (probably half will be enough). Wrap the pastry in kitchen film and leave to stand in the fridge for 30 minutes.
At the end of this time, roll out the pastry and line a buttered pie-tin with it. Prick the bottom of the pastry lining with a fork and cover with greaseproof paper. Pour some dry beans on top and bake in the oven at 180°C for 15 minutes; remove the beans and greaseproof paper and bake for about another 15 minutes. When the pastry is golden brown, remove from the oven and leave to cool.
In the meantime, make the custard. Bring the milk to the boil, take it off the heat and place the lemon rind in it. Whip the egg yolks with the sugar. When they are pale and frothy, add the cornflour and milk, continuing to stir. Place on the heat and cook slowly, stirring all the time, until it comes to the boil. Transfer the custard to a bowl, cover tightly with kitchen film and leave to cool. Make the meringue by whipping the egg-whites with the sugar a little at a time. When they are firm and shiny, add a few drops of lemon juice and transfer to an icing bag with star-shaped spout.
Spread the custard over the tart and cover with dots of meringue. Place the tart in a hot oven at 180° for about 5 minutes, then turn on the grill at maximum heat and leave to turn gold for about 3-4 minutes.
