最高のレモンメレンゲ・チーズタルトの作り方｜HidaMari Cooking

I made a cheese tart for lemon lovers with lemon curd and meringue on top of my favorite cheese tart. The cheese tart is rich with the addition of egg yolk and the light texture of the meringue adds a very delicious contrast to the cheese tart☺. I hope you enjoy the video with subtitles turned on... ♪ 00:19 Tart dough ① 04:59 Baked Cheesecake 08:22 Tart dough ② 0917 Lemon Curd 11:56 Tart Dough ③ 13:27 Meringue 15:19 Finishing touches 15:57 Serving ☺ ▷Ingredients: ■Tart dough (φ15cm x H5cm) 60 g unsalted butter 40 g powdered sugar Lemon zest, grated 1 egg yolk 95 g rice flour or cake flour 20 g ground almonds 1. Add the powdered sugar, lemon zest and egg yolk to the unsalted butter. 2. Sift in the rice flour and ground almonds and mix until powdery. 3. Roll out the dough to a thickness of 4 mm, and then roll out the dough to a size of 15 cm dia. and 11 cm x 22 cm x 22 cm. 4. Place the dough in a cellar and refrigerate for 30min. 5. Place a tart stone on top and bake in a preheated oven at 180℃ for 15 to 20 min. Brush with egg white and bake for another 3 to 5 min. Lemon Cheese Cake 200 g cream cheese 50 g sugar 6 g cornstarch 2 egg yolks (separate egg whites and refrigerate) 1 tbsp lemon juice 150 ml heavy cream 1. mix the ingredients in order from top to bottom 2. Pour the mixture into the tart crust and bake in a preheated oven at 160℃ for 35 to 40 min. 3.Remove from heat and refrigerate overnight. Lemon card 50 ml lemon juice 50 g granulated sugar 1 whole egg 50 ml heavy cream Lemon zest, grated 1. Add the ingredients in order from the top, and when mixed, strain the mixture into a saucepan. Add lemon zest and heat over low heat to 80℃. 3. Cover with plastic wrap, remove from heat, and refrigerate. Meringue cream 2 egg whites Granulated sugar, same amount as egg whites 2 teaspoons lemon juice 1. Beat the egg whites with the granulated sugar in 3 parts to make a meringue. 2.Add lemon juice and mix quickly. 3. Place the lemon curd and meringue on top of the cheese tart and lightly sear the meringue. Thank you for always leaving comments. I read each and every one of them with great care. I appreciate it. Your comments encourage me to create videos, so I hope you will continue to feel free to leave me a comment. I used an automatic translator, so I apologize if there are any mistakes. ▷instagram：   / hidamaricooking   ▷About HidaMari Cooking： I started making sweets in 2017. The name "HidaMari Cooking" was given in the hope that people who watched the video would feel as if they were surrounded by warm sunlight. Thank you for all your heartwarming comments. I wish you a wonderful day.