{"id":174,"date":"2015-10-12T16:07:10","date_gmt":"2015-10-12T15:07:10","guid":{"rendered":"https:\/\/blogs.churlaud.com\/cuisine\/?p=174"},"modified":"2026-05-14T17:44:23","modified_gmt":"2026-05-14T15:44:23","slug":"174","status":"publish","type":"post","link":"https:\/\/blogs.churlaud.com\/cuisine\/2015\/10\/12\/174\/","title":{"rendered":"Tarte au citron meringu\u00e9e"},"content":{"rendered":"\n<p><strong>Pr\u00e9paration : <\/strong>1h<br><strong>Cuisson : <\/strong>1h30<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients (pour 6 personnes)<\/h2>\n\n\n\n<p><strong>Pour la p\u00e2te sabl\u00e9e<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250g de farine<\/li>\n\n\n\n<li>125g de beurre<\/li>\n\n\n\n<li>70g de sucre<\/li>\n\n\n\n<li>2 jaunes d\u2019\u0153uf<\/li>\n\n\n\n<li>5cl d&rsquo;eau<\/li>\n\n\n\n<li>1 pinc\u00e9e de sel<\/li>\n<\/ul>\n\n\n\n<p><strong>Pour la cr\u00e8me au citron<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 citrons de taille moyenne<\/li>\n\n\n\n<li>150g de sucre<\/li>\n\n\n\n<li>3 \u0153ufs<\/li>\n\n\n\n<li>1 cuill\u00e8re \u00e0 soupe de Ma\u00efzena<\/li>\n<\/ul>\n\n\n\n<p><strong>Pour la meringue<\/strong><\/p>\n\n\n\n<p><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 blancs d\u2019\u0153uf<\/li>\n\n\n\n<li>100g de sucre glace<\/li>\n\n\n\n<li>1 pinc\u00e9e de sel<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Proc\u00e9d\u00e9<\/h2>\n\n\n\n<p><strong>Pr\u00e9paration de la p\u00e2te<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Blanchir les jaunes et le sucre au fouet et d\u00e9tendre le m\u00e9lange avec un peu d&rsquo;eau. <\/li>\n\n\n\n<li>M\u00e9langer au doigt la farine et le beurre coup\u00e9 en petits morceaux, afin d&rsquo;obtenir une consistance sableuse. Tout le beurre doit \u00eatre absorb\u00e9. <\/li>\n\n\n\n<li>Verser au milieu de ce sable le m\u00e9lange liquide, puis m\u00e9langer au doigt. Pr\u00e9paration de la p\u00e2te<\/li>\n\n\n\n<li>Former une boule puis fraiser 1 ou 2 fois afin de rendre la boule plus homog\u00e8ne. Pr\u00e9paration de la p\u00e2te<\/li>\n\n\n\n<li>Foncer un moule de 25 cm de diam\u00e8tre avec la p\u00e2te, la garnir de papier sulfuris\u00e9 et de haricots secs. <\/li>\n\n\n\n<li>Faire cuire \u00e0 blanc 25 minutes \u00e0 180\u00b0C.<\/li>\n<\/ol>\n\n\n\n<p><strong>Cr\u00e8me au citron<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Laver les citrons et en zester 2 finement.<\/li>\n\n\n\n<li>M\u00e9langer dans une casserole les zestes, le jus des 4 citrons, le sucre et la Ma\u00efzena.<\/li>\n\n\n\n<li>Commencer \u00e0 faire chauffer \u00e0 feux doux.<\/li>\n\n\n\n<li>Battre les \u0153ufs dans un r\u00e9cipient s\u00e9par\u00e9. <\/li>\n\n\n\n<li>Une fois les \u0153ufs battus, les incorporer dans la casserole tout en remuant \u00e0 l&rsquo;aide d&rsquo;un fouet. <\/li>\n\n\n\n<li>Mettre \u00e0 feux fort et continuer \u00e0 remuer. Le m\u00e9lange s&rsquo;\u00e9paissit. <br>Afin que la cr\u00e8me ne br\u00fble pas, <span style=\"text-decoration: underline;\">ne jamais arr\u00eater<\/span> de remuer jusqu&rsquo;\u00e0 l&rsquo;obtention de la consistance voulue.<\/li>\n\n\n\n<li>Enfin, verser le m\u00e9lange sur le fond de tarte.<\/li>\n<\/ol>\n\n\n\n<ol class=\"wp-block-list\"><\/ol>\n\n\n\n<p><strong>Meringue<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Monter les blancs en neige avec une pinc\u00e9e de sel.  <\/li>\n\n\n\n<li>Quand ils commencent \u00e0 \u00eatre fermes, ajoutez le sucre glace. Battre jusqu&rsquo;\u00e0 ce que la neige soit ferme. <\/li>\n\n\n\n<li>Recouvrir la cr\u00e8me avec les blancs en neige et napper. Cuire \u00e0 150\u00b0C jusqu&rsquo;\u00e0 ce que la meringue dore (environ 45 minutes).<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"https:\/\/blogs.churlaud.com\/cuisine\/wp-content\/uploads\/sites\/3\/2015\/10\/2018-12-15-18.31.48.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"225\" src=\"https:\/\/blogs.churlaud.com\/cuisine\/wp-content\/uploads\/sites\/3\/2015\/10\/2018-12-15-18.31.48-300x225.jpg\" alt=\"\" class=\"wp-image-296\" srcset=\"https:\/\/blogs.churlaud.com\/cuisine\/wp-content\/uploads\/sites\/3\/2015\/10\/2018-12-15-18.31.48-300x225.jpg 300w, https:\/\/blogs.churlaud.com\/cuisine\/wp-content\/uploads\/sites\/3\/2015\/10\/2018-12-15-18.31.48-768x576.jpg 768w, https:\/\/blogs.churlaud.com\/cuisine\/wp-content\/uploads\/sites\/3\/2015\/10\/2018-12-15-18.31.48-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Pr\u00e9paration : 1hCuisson : 1h30 Ingr\u00e9dients (pour 6 personnes) Pour la p\u00e2te sabl\u00e9e Pour la cr\u00e8me au citron Pour la meringue Proc\u00e9d\u00e9 Pr\u00e9paration de la p\u00e2te Cr\u00e8me au citron Meringue<\/p>\n","protected":false},"author":9,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":7,"footnotes":""},"categories":[10],"tags":[34,49,91,48],"class_list":["post-174","post","type-post","status-publish","format-standard","hentry","category-dessert","tag-citron","tag-meringue","tag-sucre","tag-tarte"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - 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