Lemon Meringue Tart
When procrastination gets the best of me, I make every excuse in the book to justify my laziness! At the request of several of my readers readers who are just as dessert obsessed as I am, I’ve been meaning to share a lemon recipe for months now, and finally got down to writing it this morning. A spin on the passionfruit meringue tart recipe I wrote for Harper’s Bazaar Interiors last summer, – this is the quintessential summer dessert that’s as bright, easy, and breezy as the perfect June day. Bon Appetit!
*you will need a kitchen blowtorch to brulée the meringue
Lemon meringue tart (makes six mini tarts, or one 8 inch tart):
For the pastry:
- 250 grams all-purpose flour
- 1/8thteaspoon salt
- 100 grams unstalted butter, cubed and at room temperature
- 80 grams icing sugar
- 2 large eggs
- 2 teaspoons water
Put flour in a large bowl and combine with salt. Add the butter and sugar. Using your hands, lightly combine all the ingredients together
Put your butter, sugar, and salt in a large bowl. Using a standing or a handheld mixer, mix the ingredients until just combined. Add the eggs and mix until combined. Gradually and half the flour, pulse to combine. Add the water, and the remaining flour. Pulse until the mixture holds together.
Wrap in clingfilm and refrigerate for one hour.
Preheat your oven to 180
Remove the dough from the refrigerator, and on a lightly floured surface, roll the dough until approximately 1/8thof an inch thick.
Carefully divide the dough amongst your tart moulds, while pushing the pastry onto the bottom and sides of the moulds. Use a rolling pin to cut off the excess pastry on the rim.
Prick the bottom of the dough several times with fork. Line the tarts with aluminum foil or parchment paper and baking beans or rice. Bake in the oven for 15 minutes. Remove the foil or paper and the beans, and bake for 10 to 15 more minutes until lightly browned. Set to cool before filling with the curd and meringue.
- 1 cup fresh lemon juice
- 6 large egg yolks (keep 3 egg whites for the meringue, recipe below)
- 6 whole eggs
- 1 & 1/2 cups caster sugar
- 8 tablespoons unsalted butter
Whisk all the ingredients together in a heat=proof bowl. Place the bowl over a pot filled a quarter of the way up with simmering water (the water should not touch the bottom of the bowl.
Stir the egg yolk lemon mixture constantly until it starts to thicken. Be careful not to over cook or you will be left with scrambled eggs!
Remove from heat. Quickly stir in four tablespoons of butter.
Strain the lemon curd through a fine mesh strainer into a bowl.
Place a piece of directly plastic wrap on top of the curd to prevent a skin from forming. Let cool to room temperature before filling your tarts.
The curd can last well covered in the refrigerator for up to a week.
*you will need a candy thermometer and a small chef’s blowtorch
1 cup + 2 tablespoons caster sugar
¼ cup water
3 extra-large egg whites
Heat the water and 1 cup of the sugar over high heat until a candy thermometer reads 220 degrees Farenheit (104 celcius)
Meanwhite, whip the egg whites until foamy, about 1 minute. Add the sugar, and continue to whip until soft peaks form. In a slow steady stream, gradually add the sugar syrup. Continue to whip the egg whites until they are thick and glossy and have cooled to room temperature (7 to 10 minutes).
Assemble your tarts:
Spoon the lemon curd into each tart shell. Pipe or pile meringue on top. Carefully brulé the meringue until it lightly golden.