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Parve
Hard
9 Hours
Diets 
Sarah Abitan teaches you how to bake a pretty yellow lemon tart just like in her patisserie in Paris. In the accompanying video Sarah takes you through the process step by step and you’ll be accepting the compliments for this stunning dessert in no time.
480 grams margarine
300 grams Gefen Confectioners’ Sugar
4 eggs
800 grams flour
100 grams almond powder
180 grams margarine
324 grams lemon juice
7 eggs
200 grams sugar
54 grams Gefen Cornstarch
7 grams gelatin
43 grams cold water
lemon zest
100 grams egg whites
200 grams sugar
Beat margarine until it softens. Add egg and beat together until creamy. Add flour, icing sugar, and almond powder. Place the dough in the refrigerator for two hours.
Roll out till three- and- a- half-millimeters thick.
Place dough in a pie tin, prick with fork ,and let stand at least six hours in the fridge.
Bake at 140 degrees Celsius for 25 minutes.
Boil the margarine and lemon juice in a small pot.
In a bowl, whisk together cornstarch, sugar, and eggs.
Pour the lemon-margarine mixture into the bowl and mix well. Pour the entire mixture back into the pan. Leather a few moments, mixing over low heat. Remove from fire.
In a bowl, mix gelatin with water and, once it has thickened, place in the microwave for a few seconds until the mixture becomes very liquidy.
Pour the gelatin mixture into the creamy lemon-egg mixture. Mix well to film on contact. Place in a cool place to cool completely.
Once cooled, mix with a whisk and pour into the pie shell.
In a saucepan over low heat, combine sugar and egg whites. Heat until 62 degrees (measure with a thermometer).
Transfer to a mixer and beat until the meringue has tripled in volume and the mixer bowl is warm.
Pipe the meringue around the edges of the pie.
How Would You
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Is it 2 or 4 eggs?
I am looking into this for you.
In the video it says 2 eggs, but here it says 4 eggs. Which is correct?
I would say the recipe card in the video is correct and use 4 eggs.
How to store lemon meringue pie? I haven’t compiled my pie yet cause i am worried about the storage.
how long can lemon meringue pie last in the fridge.
can the lemon creme and the crust be frozen separately and then put together before use?
thanks in advance.
so far everything is coming out YUM!
In the fridge, it could last up to 3 days but make sure it is wrapped properly. Yes, you could freeze everything in advance separately and then put it together. However, you can not freeze the meringue part.
Lemon tart Can I use a ready pie crust and just do the curd?
Should be! Though her tart is great too.