MAGIMIX Cook Expert Recipe Manual page 149

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LEMON MERINGUE TART
: 25 min
P R E P T I M E
C O O K I N G T I M E
S E RV E S 8
PROGRAMMES
PA S T RY:
250g plain flour
125g icing sugar (see p. 294)
100g unsalted butter, softened*
1 egg
L E M O N C R E A M :
400g sweetened condensed milk
8 egg yolks
1 Preheat the oven to 180 °C (170 °C fan, gas mark 4).
2 Place all the pastry ingredients in the metal bowl and run the PASTRY/CAKE
programme. Shape the dough into a ball, wrap in clingfilm and refrigerate for at
least 30 minutes. Roll out* the dough on a floured work surface using a rolling
pin. Line* a 28cm fluted flan tin with the dough, cover with baking paper and
weight it down with ceramic or dried beans. Blind bake* for 15 minutes; lift out
the baking paper and beans, and continue baking for 5 minutes, until the pastry
shell is cooked.
3 Prepare the lemon cream. Pour it into the pastry shell and bake for 25 minutes;
remove from the oven. Lower the oven temperature to 150 °C (140 °C fan, gas
mark 2); prepare the swiss meringue.
4 Spread the meringue onto the surface of the lemon cream, making small peaks
with a spoon. Bake the tart for 10 minutes; turn off the oven and leave it in the
oven for 10 more minutes. Remove and set the lemon meringue tart aside until
cold.
lemon cream
Place all the ingredients in the metal bowl. Run the EXPERT programme (without
heating) for 1 minute/speed 13 (without heating) until the cream is smooth.
swiss meringue
Fit the whisk. Put all the ingredients into the metal bowl, remove the cap and run
the EXPERT programme for 10 minutes/speed 5/50 °C.
296
: 1 h 05
: 30 min
R E S T I N G T I M E
:
:
AT TA C H M E N T
160ml lemon juice
zest of 2 organic lemons
S W I S S M E R I N G U E :
4 egg whites
pinch salt
160g icing sugar

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