Frozen Lemon Tarte - Frusen citrontarte

FROZEN LEMON TARTE

Frusen citrontarte

Layer:

1.2 cup flour

4.4 oz butter

1 egg yolk

1 tablespoon cold water

Filling 1:

1.6 cup creme fraiche

0.3 cup sugar

Filling 2:

4 lemons

5.3 oz butter

0.7 cup sugar

4 eggs

0.6 cup sugar

Italian meringue:

0.4 cup water

1.2 cup sugar

4 egg whites

2 tablespoons sugar

Start with the layer and work flour and butter together until smooth and pliable. Add egg yolk and water and work to a smooth dough. Roll out onto a floured work surface. Line a springform pan, diameter approx 10 inches, with the dough and put in the fridge for about 30 minutes. Bake at 347F for 15 to 20 minutes. Allow to cool.

Mix creme fraiche and sugar for filling no 1, spread the creme onto the layer and freeze it.

Scrub the lemons for filling no 2, grate the zest and squeeze out the juice. Melt the butter in a saucepan and add sugar plus lemon juice and zest. Beat together eggs and sugar and add it to the butter mixture in the saucepan while stirring. Beat over low heat until the creme thickens. Drain to get rid of the pieces of lemon peel and store cold for a while, then spread this creme on the frozen cake still in the pan and place in the freezer.

Bring water and sugar to a boil for the meringue. Beat the egg whites and gently stir in the sugar. Beat this with the syrup and continue beating until cool. Spread the meringue out on the frozen cake and bake at 482F for 5 minutes just before serving, so it gets slightly colored.

Enjoy!

Bella