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Categories: Pies | Tarts

This lemon meringue tart recipe is bursting with fresh lemon taste and topped with lightly brown meringue.

Pie Dough
1 cup plus 2 Tablespoons all purpose flour
1/4 cup granulated white sugar
1/4 teaspoon salt
7 Tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 egg large yolk
1 Tablespoon ice water

1. Combine flour, sugar and salt in the food processor. Add butter and pulse until mixture forms coarse crumbs. Whisk the yolk and ice water in small bowl. Add to crumb mixture; process until dough begins to come together. Press over bottom and up the sides of 9-inch tart pan with removable bottom. Trim edges. Pierce crust all over with fork. Chill 30 minutes.

2. Preheat oven to 350°F. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Continue baking until pale golden, pressing with back of fork if crust bubbles, about 20 minutes longer. Transfer crust to rack. Maintain oven temperature.

Lemon Curd
2 large eggs, cold
2 large egg yolks, cold
3/4 cup granulated white sugar
1/2 cup fresh lemon juice
Zest of 1-1/2 lemons
6 Tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces

1. Bring about 2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the curd. In a metal bowl, whisk the eggs, yolks, and sugar until the mixture is smooth.

2. Set the bowl over the pot and, using a large whisk, whip the mixture. When the eggs are foamy and have thickened, add the lemon juice. Whisk until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl.

3. Turn off the heat and remove the bowl. Whisk in the butter a few pieces at a time. The curd may loosen slightly, but it will thicken and set as it cools. Pour the warm curd into the tart crust and place the pan on a baking sheet while you prepare the meringue.

Meringue
1/2 cup granulated sugar, preferably superfine
2 Tablespoons water
4 large egg whites
1/2 teaspoon cream of tartar

1. Place egg whites, sugar and salt in a medium heatproof bowl over a pan of simmering water and whisk gently until egg whites are hot or until it register 140°F and the sugar is dissolved. The mixture should look thick and syrupy. Remove from heat and whip with a mixer, on high, until thick and cooled.

2. When the custard has cooled to room temperature, top the custard with meringue. Spread the meringue to the edge of the crust and place in the oven. Bake until lightly browned. Serve at room temperature or cold.

Posted on Mar 1, 2009
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