Lemon Meringue Tart
I’ve been wanting lemon meringue pie or tart for a while now. I planned on making it last week but got sick. I have had this recipe in my to do pile for a while now and since lemon is one of my favorite flavors it went straight to the top of recipes I wanted to try. Usually when I make a lemon tart I use the tartine lemon cream recipe, It has the perfect consistency and holds up beautifully giving a perfect slice. Most recipes for lemon meringue pie that I have tried have been really tasty but are a bit on the runny side. When I saw the photo that came with this recipe I thought I had found nirvana, a lemon meringue pie that looks perfect, produces a clean slice and sounds like it’s very tasty. This recipe is all that except that it is still a bit on the runny side even after sitting overnight in the refrigerator. Don’t get me wrong it tastes amazing but it does not produce a clean slice. Next time I will add more cornstarch, while I was making it my gut instinct was to add more but I held myself back. Oh well, should have gone with my gut.
Makes 9 inch tart or 6 tartlets
2 1/2 cups all purpose flour
1/2 teaspoon salt
1/4 cup sugar
8 ounces cold unsalted butter cut into pieces
3 egg yolks from large eggs
3 tablespoons heavy cream
Put the flour, salt and sugar in the food processor, pulse to combine, add the butter and pulse until it resembles fine crumbs. Add the egg yolk and cream and pulse until the dough comes together, it will be shaggy but thats ok, test it by pinching a piece and if it holds together it’s fine. Divide in two, press into disks and refrigerate for an hour. Pre heat the oven to 375, line tart pan or tartlet pans, prick with fork and place in freezer for 30 minutes. Place a piece of parchment in the tart pan or pans and pour in pie weights or beans. Bake 20 minutes remove the parchment and weights and place back in the oven for another 10-15 minutes until golden brown. Cool on rack.
Fills a 9 inch pie or tart
1 cup water
1/2 cup freshly squeezed lemon juice
1 1/4 cup sugar
1/3 cup cornstarch (Next time I would add an additional 1-2tbs of cornstarch)
pinch of salt
4 eggs separated – the yolks are for the filling and whites for meringue
5 tbs cold unsalted butter
4 tsp lemon zest
In medium sauce pan add the water. lemon juice, sugar, cornstarch and salt and whisk to combine so there are no lumps. Turn heat to medium and cook stirring constantly until mixture is thick, Whisk the egg yolks and slowely add the hot lemon mixture whisking while adding. Pour back into the pan and cook for 60 seconds (1 minute). Remove from heat and add the butter and lemon zest. Let come to room temparature and then cover with plastic wrap and refrigerate.
4 egg whites
2/3 cup sugar
1 tsp vanilla extract
pinch of salt
Whisk the egg whites and sugar together in the bowl of a stand mixer. Place the bowl of the stand mixer over a double boiler and cook, stirring occasionally, until the egg whites are very warm to the touch and the sugar has dissolved. Whip the egg whites on medium-high until stiff peaks form. Add in the salt and vanilla extract and whip to combine.