Lemon meringue tart made with olive oil

Huile d'olive de Nice PDO
Subtle flavour
Tarte au citron meringuée à l'huile d'olive
A PDO
Preparation
20 min
A PDO
Resting time
30 min
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Vegetarian

Ingredients

A PDO
For 6 personnes
For the olive oil dough:
  • 200 g of flour
  • 4 tablespoons (60ml) of mild-flavoured olive oil
  • 1 small egg
  • 30 g of sugar
  • 1 pinch of salt
  • 2 tablespoons or 3 tablespoons of cold water, if needed
For the lemon cream:
  • the juice of 4 lemons (about 150ml)
  • 125 g sugar
  • 3 egg yolks
  • 1 egg
  • 15 g of Maïzena
  • 4 tbsp mild-flavoured olive oil
For the meringue:
  • 3 egg whites
  • 180 g of sugar
  • 50 g water

Tip

As the egg whites have cooked in the heat of the syrup, it isn’t essential to put the meringue in the oven, so I prefer to use a blowtorch, which gives a better result than the oven’s grill. We also recommend trying the recipe for olive oil shortbread tartlets with lemon cream and whipped cream – a delicately lemony treat!

Instructions

  • How to make a lemon meringue tart with olive oil:
Prepare the dough:
  • Mix the flour, salt and sugar together, make a well in the centre and place the olive oil and egg in the middle. Mix quickly, adding water just enough to form a ball of dough. Roll out the pastry fairly thinly and line a tart tin. Leave to rest in the fridge for at least 30 minutes.
  • Blind-bake the pastry: preheat the oven to 200°C. Line the pastry case with baking paper and cover with baking beans, then bake for 10 to 15 minutes. Leave to cool.
Prepare the cream:
  • Heat the lemon juice with half the sugar. Meanwhile, whisk the egg yolks and the whole egg with the other half of the sugar and the cornflour. When the lemon juice comes to the boil, pour half of it over the egg mixture, stir, and pour back into the saucepan. Whisk continuously until it starts to bubble; the cream should have thickened. Remove from the heat, add the olive oil, whisk and pour into the baked pastry case. Leave to cool.
For the meringue:
  • Heat the water and sugar in a small saucepan. Count 3 minutes from when it comes to a full boil. Start whisking the egg whites on a very low speed. When the timer goes off, pour the syrup in a thin stream over the egg whites whilst increasing the whisk speed. Continue whisking for a few minutes until the meringue is glossy and firm. Spread it immediately over the top of the tart. Brown with a blowtorch or place under the oven grill for a few minutes.

Tip

As the egg whites have cooked in the heat of the syrup, it isn’t essential to put the meringue in the oven, so I prefer to use a blowtorch, which gives a better result than the oven’s grill. We also recommend trying the recipe for olive oil shortbread tartlets with lemon cream and whipped cream – a delicately lemony treat!
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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