{"id":1626,"date":"2019-03-03T23:17:59","date_gmt":"2019-03-04T04:17:59","guid":{"rendered":"https:\/\/pierrejean.com\/?p=1626"},"modified":"2020-03-14T07:32:32","modified_gmt":"2020-03-14T11:32:32","slug":"tarte-au-citron-meringuee-croute-aux-biscuits-graham","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/tarte-au-citron-meringuee-croute-aux-biscuits-graham\/","title":{"rendered":"Tarte au citron meringu\u00e9e, cro\u00fbte aux biscuits Graham"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\">Ingr\u00e9dients<\/h1>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft is-resized\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"1627\" data-permalink=\"https:\/\/pierrejean.com\/atable\/tarte-au-citron-meringuee-croute-aux-biscuits-graham\/img_9557\/\" data-orig-file=\"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2019\/03\/IMG_9557.png\" data-orig-size=\"3024,4032\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"IMG_9557\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2019\/03\/IMG_9557-525x700.png\" src=\"http:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2019\/03\/IMG_9557-338x450.png\" alt=\"\" class=\"wp-image-1627\" width=\"680\" height=\"882\"\/><\/figure><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><br><\/h2>\n\n\n\n<h1 class=\"wp-block-heading\">Ingr\u00e9dients<\/h1>\n\n\n\n<p><strong>Pour la cro\u00fbte<\/strong><br> 250 ml (1 t.) de chapelure de biscuits Graham<br> 30 ml (2 c. \u00e0 soupe) de sucre<br> 45 ml (3 c. \u00e0 soupe) de beurre, fondu<br> <strong>Pour la garniture au citron<\/strong><br> 330 ml (1 1\/3 t.) d&#8217;eau<br> 15 ml (1 c. \u00e0 soupe) de zestes de citron<br> 125 ml (1\/2 t.) de sucre<br> 60 ml (1\/4 t.) de f\u00e9cule de ma\u00efs<br> 2 jaunes d&#8217;oeufs<br> 45 ml (3 c. \u00e0 soupe) de jus de citron<br> <strong>Pour la meringue italienne<\/strong><br> 125 ml (1\/2 t.) de sucre<br> 30 ml (2 c. \u00e0 soupe) d&#8217;eau<br> 2 blancs d&#8217;oeufs<\/p>\n\n\n\n<h1 class=\"wp-block-heading\">Pr\u00e9paration<\/h1>\n\n\n\n<ul class=\"wp-block-list\"><li>Pr\u00e9chauffer le four \u00e0 190 \u00b0C (375 \u00b0F).<\/li><li>Dans un bol, m\u00e9langer les ingr\u00e9dients de la cro\u00fbte. R\u00e9partir dans une assiette \u00e0 tarte de 20 cm (8 po) et presser l\u00e9g\u00e8rement.<\/li><li>Cuire 8 minutes, jusqu&#8217;\u00e0 ce que la cro\u00fbte soit l\u00e9g\u00e8rement dor\u00e9e. Retirer du four et laisser ti\u00e9dir.<\/li><li>Pr\u00e9parer la garniture au citron en m\u00e9langeant l&#8217;eau avec les zestes et le sucre dans une casserole. Porter \u00e0 \u00e9bullition. Retirer du feu et r\u00e9server.<\/li><li>Dans un bol, fouetter la f\u00e9cule avec les jaunes d&#8217;oeufs et le jus de citron. Filtrer afin d&#8217;obtenir une pr\u00e9paration homog\u00e8ne.<\/li><li>Verser l&#8217;eau sucr\u00e9e sur la pr\u00e9paration de jaunes d&#8217;oeufs et bien fouetter. Remettre dans la casserole et cuire 2 minutes \u00e0 feu moyen-vif en fouettant constamment, jusqu&#8217;\u00e0 \u00e9paississement. Verser dans la cro\u00fbte.<\/li><li>Pr\u00e9parer la meringue en m\u00e9langeant le sucre et l&#8217;eau dans une casserole. Chauffer \u00e0 feu vif jusqu&#8217;\u00e0 ce que la temp\u00e9rature atteigne 116 \u00b0C (240 \u00b0F) sur un thermom\u00e8tre \u00e0 cuisson. Retirer du feu.<\/li><li>\u00c0 l&#8217;aide du batteur \u00e9lectrique, fouetter les blancs d&#8217;oeufs jusqu&#8217;\u00e0 l&#8217;obtention de pics mous. Verser le sirop en filet et continuer \u00e0 m\u00e9langer au batteur jusqu&#8217;\u00e0 l&#8217;obtention de pics fermes.<\/li><li>R\u00e9partir sur la garniture au citron. Passer environ 2 minutes sous le gril pr\u00e9chauff\u00e9 du four, jusqu&#8217;\u00e0 ce que la meringue dore.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients Ingr\u00e9dients Pour la cro\u00fbte 250 ml (1 t.) de chapelure de biscuits Graham 30 ml (2 c. \u00e0 soupe) de sucre 45 ml (3 c. \u00e0 soupe) de beurre, fondu Pour la garniture au citron 330 ml (1 1\/3 t.) d&#8217;eau 15 ml (1&nbsp;<a class=\"read-more\" href=\"https:\/\/pierrejean.com\/atable\/tarte-au-citron-meringuee-croute-aux-biscuits-graham\/\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"editor_plus_copied_stylings":"{}","_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1,7,169],"tags":[],"class_list":["post-1626","post","type-post","status-publish","format-standard","hentry","category-bon","category-dessert","category-recette"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbxdSo-qe","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/1626","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/comments?post=1626"}],"version-history":[{"count":1,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/1626\/revisions"}],"predecessor-version":[{"id":1628,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/1626\/revisions\/1628"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=1626"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=1626"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=1626"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}