Merengue is a mysterious word that, in essence, is only a synonym for all known meringues.
Many people call lemon meringue tart - an open pie, filled with aromatic citrus, covered with air meringue.
But in reality - it can be both a pie, and cakes, tartlets and other pastries, the main thing is that the composition contains lemon and meringue.
Lemon meringue - general principles of preparation
No matter how easy the recipe is, lemon meringue has its own cooking nuances that need to be taken into account.
Prepared dough for lemon meringue before baking and forming a dessert should be placed in the refrigerator for at least one hour. Thanks to this simple procedure, the dough will not stick or crumble, and it will not be difficult to roll it out. Flour before kneading should sift, it will relieve it from possible impurities and enrich with oxygen.
The lemon meringue filling is a kind of lemon custard, or as the British call it Kurdish. Filling is prepared strictly from juicy fresh lemons without any flaws. Juice from lemon can be squeezed in any way you know: hands, juicer or a special mechanical device. Rind for lemon meringue is rubbed, after removing the white layer - it is she who adds bitterness to the finished product, and lemon meringue should be with a light pleasant sourness. Also, the filling can be with added ingredients. In some cases, lemon meringue may be without fillers, in this case the dough itself will be lemon.
The meringue for lemon meringue can be pure protein or containing nuts, berries and even chocolate. All this is perfectly combined with the taste and aroma of lemons.
It is important to know when making meringue for lemon meringue
• The dishes, mixer, whisk, and other utensils should be perfectly clean and dry. • Eggs must be fresh.
• Before beating squirrels, be sure to hold for about half an hour at room temperature. Warm proteins when whipping become much more magnificent.
• For making meringue, it is better to use powdered sugar or finely ground sugar instead of regular sugar.
• Beat the meringues first, at minimum speed, gradually increasing the rpm.
• It is not necessary to pour all the sugar into whipped whites at once, it is better to add in small portions, while still whipping.
• In order for the meringue to be stable and not crawl, whites should be beaten to hard peaks.
Traditional tart “Lemon meringue”
• 250 grams of flour;
• 180 grams of plums. oils;
• 100 ml of water;
• 0.5 tsp. salt.
Ingredients for Lemon Kurd:
• four yolks;
• 100 grams of plums. oils;
• three lemons;
• 150 grams of sugar;
• 200 ml of water;
• 3 tbsp. spoons of potato starch;
Ingredients for meringue:
• four proteins;
• 220 grams of granulated sugar;
• salt on the tip of a knife.
1. Mix sifted flour with salt.
2. Knife butter with a knife into small pieces, add to flour.
3. Mash the ingredients with your hands, pour in ice water. Knead the dough.
4. Put the dough in a plastic bag, put it in the fridge for an hour.
5. Make a baking sheet with parchment.
6. Roll out a thin layer of dough, place it in a form, smooth it with your hands, creating a kind of deep dish.
7. Pierce the steamed dough in several places with a fork so that it does not rise during baking.
8. Cook for 20-25 minutes in an oven preheated to 180-190 degrees.
9. While the dough for lemon meringue is prepared, have a tart filling: squeeze the juice out of the lemons in any way you like.
10. Add water and granulated sugar to the citrus juice, stirring constantly, stir the fragrant mixture, but do not boil.
11. In a separate saucepan, mix the yolks and starch, combine them with the syrup, add the butter and chopped zest, mix. 12. Set the mixture to the quietest fire and torment the Kurd, stirring until thick. Put the prepared filling aside to cool.
13. Mix sugar, salt and proteins in a small, clean saucepan, and set the sweet mixture in a water bath.
14. Heat the mass, without ceasing to interfere, about 5-7 minutes to 70 degrees.
15. Transfer the mixture to the mixer bowl and start beating first at minimum speed, then faster and faster. The meringue should cool down and achieve a dense consistency.
16. Put the lemon filling on the ready and cooled cake, level it.
17. Spread squirrels over the kurd with a spoon. If you want your lemon meringue to be beautiful and original, use the pastry bag.
18. Place the tart in a heated to 150 degrees, no more oven, bake for 15 minutes.
19. Cool the prepared dessert and refrigerate for 3-5 hours until the lemon filling has completely set.
Lemon meringue with nuts and raisins
• half a cup of sugar;
• four eggs;
• 350 grams of flour;
• 200 grams of plums. oils;
• one lemon;
• 100 grams of raisins;
• 60 grams of chopped walnuts;
• 1/3 tsp. soda;
• two and a half cups of sugar.
1. Dip eggs for 10 seconds in boiling water, separate the yolks from the whites.
2. Mix the yolks with a glass of granulated sugar, beat the egg mixture until bubbles form and sugar dissolves completely.
3. Pour the butter into the mixture, rub it with your hands.
4. Add baking soda, vinegar, and flour. Knead the dough, it should be elastic, and, despite the fragility, it should not crumble.
5. Put the dough on a baking sheet and shape it with your hands, put it in the fridge for half an hour.
6. Beat a second glass of sugar and protein to hard peaks.
7. In a separate container, mix minced lemon with washed and dried raisins and chopped nuts. Add the remaining half a cup of sugar, mix everything thoroughly. 8. Remove the cooled dough, put the lemon-nut filling on it, smooth it with a spoon. Put the meringues on top.
9. Bake lemon meringue at 160 degrees for 30 minutes.
10. Before serving, cool first on the table, then in the refrigerator.
Lemon curd cheese meringue in the form of tartlets
• 120 grams of plums. oils;
• a pinch of salt;
• 250 grams of flour;
• 250 grams of sugar;
• 200 grams of cottage cheese 9% fat;
• three eggs;
• two lemons.
1. Mix in a deep bowl 100 grams of sugar, cottage cheese, one egg and salt.
2. Add the sifted flour and 100 grams of softened butter. Knead shortbread dough. Put it in the fridge for an hour.
3. In another bowl, beat two yolks with squeezed juice from lemons. Add 100 grams of granulated sugar and the remaining 20 grams of plums. oils. Stir, put on a quiet fire, boil lemon cream until thick.
4. Take the dough out of the fridge, roll out a thin layer, cut the circles to fit your tart molds.
5. Line out each form dough, straighten hands, pierce in several places with a fork.
6. Bake tartlets at 180 degrees for ten minutes.
7. Fill the finished baskets with lemon cream.
8. On top of the cream lay out a meringue made of two proteins and 50 grams of sugar.
9. Soak lemon curd lemon meringue in the form of tartlets in the oven at the same temperature for five minutes.
10. Serve, pre-cool.
Biscuit lemon meringue
• a glass of sugar;
• one and a half glasses of flour;
• a pack of butter;
• eight yolks;
• six proteins;
• 3/4 cup of powdered sugar.
• crushed rind of two lemons.
1. Put the butter in a bowl out of the pack, let it soften there.
2. Add sugar and lemon zest, mix.
3. Add one yolk to the creamy mass, rub the mixture with your hands.
4. Add flour, grind the dough. 5. Beat four squirrels, enter the stable foam that you get into the lemon mass. Knead the dough.
6. From the remaining two proteins and powdered sugar, beat the meringue.
7. Grease a baking dish with butter, pour the dough into it. Set 200 degrees, bake a biscuit for 20 minutes.
8. Five minutes until cooked, take the form out of the oven, put the meringue on the lemon sponge cake, cook the dessert until the end of time.
9. Before serving, cool the lemon meringue and cool it into portions.
Vanilla meringue for lemon meringue
• one hundred grams of fine granulated sugar;
• 150 grams of sifted icing sugar;
• four proteins;
• 20 grams of vanilla sugar.
1. Sift the sweet powder through a fine sieve, mix it with sugar and vanilla sugar.
2. Place the proteins in the mixer bowl, beat at the slowest speed about the spirit of minutes, then, without stopping the beating, add one spoonful of sweet dry mixture to the mass.
3. Apply the finished meringue to lemon meringue, cooked in any of the above ways.
Cherry meringue for lemon meringue
• one and a half glasses of icing sugar;
• half a cup of sweet cherries;
• four squirrels.
1. Cherry thoroughly rinse and dry, remove bones with the help of available tools.
2. Grind the berries in a blender, put the fragrant mixture in a gauze bag, squeeze the juice.
3. Beat whites, add powder, whisk thoroughly again.
4. Without ceasing to work as a mixer, pour cherry juice into the meringue.
5. Continue whisking until the whole mass turns a pleasant cherry color and becomes stable.
6. Readiness meringue can be defined as follows. Try to shake the container in which it is located, if the mass has not stirred, the meringue is ready.
7. Lubricate the finished pastry with meringue.
Coconut meringue for lemon meringue
Ingredients: • 100 grams of powdered sugar;
• 180 grams of fine granulated sugar;
• 70 grams of coconut chips;
• four squirrels.
1. In whipped proteins for 2-4 minutes, quietly enter the icing sugar, stir.
2. Then add sugar, continue to beat, adding speed on the mixer.
3. Pour the coconut chips into the mix that you got, ground in a coffee grinder.
4. Garnish the meringue with lemon meringue.
Almond meringue for lemon meringue
• one hundred grams of almond;
• two hundred grams of powdered sugar;
• four proteins;
• a pinch of salt.
1. Grind nuts to flour.
2. Mix the almond paste with the icing sugar, sift the mixture through a sieve.
3. Beat the whites, adding a little salt to them.
4. Continuing to interfere, enter the sweet almond mass into the protein mixture.
5. Beat until a stable foam, apply the meringue to the pastries.
Lemon meringue - tips and useful tips
• Do not immediately mix proteins and sugar, it is better to whip proteins first, and then gradually add sand or powder.
• Do not let the yolk into the protein, otherwise the meringue will not work.
• Be sure to cool the lemon meringue before serving and keep it in the fridge for a while, so the delicacy will become more saturated and fragrant.