Can I make a lemon tart ahead of time? Such as a day? The crust has almonds, a lemon curd filing, and meringue. Would it be better to make the dough and curd the day before and assemble and bake a few hours ahead?
The only issue I've had with making a lemon curd tart with meringue a day ahead is the meringue weeping a bit. I would pre-bake the crust, pour in and chill the curd ahead and then add and quickly bake the meringue closer to when you plan to eat it.
I agree about the weeping but I also have had problems with the bottom getting a little moist. I would recommend coating the bottom with a little coating of semi sweet chocolate. It does little to change the flavor but it moisture proofs the bottom. Add merg just before serving
That's a good point. I've used a couple types of crust, the crumb crust type occasionally getting a little soggy, while the cream cheese pastry was fine.
Please enter a valid email address.
Well played. You deserve a cookie.
Just ask Bacon
Staying Healthy in Hollywood
New Nonstick Pots
Everything Bagel Spice Scones
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.