I finally got around to making this delectable Lemon Meringue Tart though, with many things going wrong in the process; pastry, and meringue... But I carried onward, and I don't think it turned out that bad after all! So, get your sleeves rolled up and put on an apron because it's baking time!
Lemon Meringue Tart
Makes a 10"x1" tart
Combine butter and sugar in a food processor. Then add eggs one at a time beating and scraping down the bowl in between. Add the flour, little by little until it forms a dough. Wrap in plastic wrap and place in the refrigerator for at least 1 hour before using. Once ready roll out to 1/4"-1/2" thick and transfer into greased tart tin. Preheat oven to 350 degrees. Place in the fridge for 30 minutes. Once chilled dock the bottom of the dough with a fork and bake for approximately 30-35 minutes. Let cool.
3/4 cup sugar
1+1/2 tbsp lemon zest
7 tbsp lemon juice
6 tbsp butter, softened
Whisk together eggs, sugar, lemon zest and lemon juice together in a heat proof bowl. Fill a medium sized saucepan with a 1/2" of water place over high heat until it starts to simmer. Place the bowl with your egg & lemon mixture over top, making sure it doesn't touch the water, and whisk constantly until it becomes warm. Careful not to let your mixture boil, add the butter one tablespoon at a time and whisk until it becomes much thicker. Take off heat and transfer into a small bowl, cover with plastic wrap making sure it touches the lemon curd and place in the fridge for about 3 hours, or until it is cold. Once chilled transfer it into your tart shell and use a spatula to even the lemon curd out. Shake the tart to make the curd smooth. Chill.
4 egg whites
1 pinch cream of tartar
2/3 cup sugar
Whip the egg whites with the cream of tartar until they form soft peaks. Then start adding the sugar, little by little until it forms hard peaks. Transfer into a piping bag with a star, plain or french tip and, starting on the outside working in, pipe the meringue onto the tart. Using a handheld blowtorch toast the meringue slightly, being careful to to burn it. Serve right away! Enjoy!
|You can find this golden/copper tea napkin at The Main Course|
A big thank you to The Main Course for letting me borrow their stock! *You can find the tart tin I used and the golden/copper tea napkin at The Main Course*
Shelan Boake out!