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Author Notes: This tart is an easier spin on the classic pie by the same name. You could certainly substitute meyer lemons if you would like! The crust can easily be made in advance and can be either refrigerated or frozen until ready to be used. I like to mound the meringue high, but others may prefer to cut back on some of the meringue! —jchildswannab
Makes 10" tart
- 12 tablespoons unsalted butter at room temperature
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1 3/4 cups flour
- 1 pinch salt
- In an electric mixer with paddle attachment, mix butter and sugar just to combine. Add vanilla.
- In a medium bowl, sift the flour and salt.
- Add the flour mixture to the butter and sugar mixture.
- Mix on low speed until the dough comes together.
- On a flourd surface, form the dough into a disk and press into a 9 or 10 inch tart shell that has been lightly sprayed with oil. (edges of pastry should be flat)
- Chill until firm.
- Preheat oven to 350 degrees, line the crust with foil that has been sprayed with oil. Fill with pie weights, dried beans or rice.
- Bake the crut for 20 minutes, remove the foil and weights, bake for another 15 - 20 minutes, just until crust is jut starting to get golden. Cool to room temperature.
- 4 lemons at room temperature
- 1 1/8 cups sugar
- 8 tablespoons unsalted butter at room temperature
- 5 large eggs at room temperature
- 1/8 teaspoon salt
- Zest all 4 lemons.
- Squeeze all lemons to 1/2 cup of fresh juice.
- Place zest and sugar into food processor and process for 2-3 minutes.
- Place the lemon zest mixture along with the butter into the bowl of electric mixer and cream.
- Add the eggs, 1 at a time.
- Add lemon juice and salt.
- Pour this mixture into a 2 quart saucepan and cook over low heat stirring constantly until begins to thicken. This takes about 10 minutes. The mixture will thicken at approximately 175 degrees, just below the simmer.
- Remove the curd from the heat and pour into the cooled shell.
- Let cool to room temperature.
- Now it is time to make it a masterpiece! The meringue! Place the whites from 4 eggs along with 3/4 teaspoon of cream of tartar into a CLEAN AND DRY bowl for the electric m.ixer.
- Starting on low speed, beat until foamy. Add 1 1/4 cups of sugar SLOWLY, a little at a time
- Once all of the sugar has been added, turn the speed up and beat until stiff but still glossy.
- Either spoon or pipe the meringue onto the lemon tart.
- With a brulee tool "brulee" the meringue to add color and flavor.
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