Torta meringata al limone
gourmet
Preparation time
1 oraDifficulty
Chef StellatoCooking time
20 minutiServings
8Riposo
30 minutiDolce complesso composto da una base in frolla, una crema al limone e una copertura di meringa.
Ingredients
- Granulated sugar450 g
- Type 00 flour250 g
- Butter185 g
- Eggs5 u (300 g)
- Egg white4 u (148 g)
- Lemon2 u (170 g)
- Fine saltto taste
- Lemon zestto taste
Procedure
0. To make the shortcrust pastry: In a large bowl, sift the flour and powdered sugar. Add the cold butter, cut into cubes, and quickly rub together with your fingers until the mixture resembles sand. Add the egg, grated lemon zest (if using), and a pinch of salt. Quickly work the dough until it forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
1. To make the lemon cream: In a heatproof bowl, whisk the eggs and sugar until light and fluffy. Add the lemon juice and grated zest to the egg mixture and mix well.
2. Transfer the mixture to a heatproof bowl and cook in a double boiler, stirring constantly, until the cream thickens and reaches the consistency of custard. Remove from the heat and add the butter, stirring until completely melted. Let the lemon curd cool to room temperature.
3. Making the meringue: Beat the egg whites until stiff using a stand mixer or an electric mixer. Gradually add the granulated sugar, continuing to beat until the meringue becomes glossy and forms stiff peaks.
4. Assembling the cake: Preheat the oven to 180°C (about 350°F). Grease and flour a 22-24 cm cake pan. Remove the pastry from the refrigerator and roll it out on a lightly floured surface until it forms a disk the size of the pan.
5. Transfer the pastry to the prepared pan, pressing lightly onto the base and sides. Prick the bottom of the pastry with a fork and refrigerate for another 15 minutes. After resting, bake the empty pastry base for about 15-20 minutes, or until lightly golden. Once baked, let the pastry base cool completely.
6. Pour the lemon cream over the chilled shortcrust pastry base and smooth the surface with a spatula. Spread the meringue over the lemon cream, creating peaks with the back of a spoon or spatula. Bake the cake in the upper third of the preheated oven for about 15-20 minutes, or until the meringue is golden. Once baked, let the cake cool completely before serving.
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Creation date Apr 12, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.