This website uses cookies. Cookies are small alphanumeric files that are downloaded and stored on your computer or other device (eg mobile phone, tablet) and stored in your web browser when you visit a website. They may be used to keep track of which pages on the website you visit, to store information you have entered or to remember your preferences, such as language settings, as you browse the website.

Lemon tartare with Italian mering


For 8 people


400 g of shortcrust pastry

Cream: 4 eggs; 180 g sugar; 30 g of corn starch; 100 g of lemon juice; peel of 2 lemons; 70 g butter

For Italian meringue: 100 g Eva egg white *; 200 g of sugar


The oven is heated to 200 degrees. Roll out the shortcrust pastry and lay in the form of a 20 cm cake, cover with parchment paper and pour over beans or any cereal as a load and bake for 15 minutes.

Remove from the oven, remove the baking paper and beans, smear the base of the dough with beaten egg and bake for another 10 minutes until the dough is ready and brown. Remove and cool.

Make lemon cream. In a large bowl, beat the eggs, pour lemon juice, add sugar, lemon peel and cornstarch. Mix everything with a whisk until smooth. Place the bowl over a saucepan of boiling water and, stirring, heat the lemon mass until the cream is completely thickened. This may take about 15 minutes. Remove the bowl from the heat, refrigerate and finally stir in the cold butter until it melts. Cover the cream with cling film and put in the refrigerator for 4 hours or overnight.

Prepare Italian meringue. In a heat - resistant bowl, pour in the egg whites and add the sugar, over the saucepan, where the boiling water puts the bowl and stir with a whisk until the sugar is slightly melted. Then, with a mixer, continue to foam at maximum speed until the protein is firm, shiny and in shape.

Make a tart - put the chilled lemon cream in the form of chilled shortcrust pastry and smooth. The pair puts the egg white cream and finally burns with a gas burner.

* Egg whites are made from barn eggs