Meyer Lemon Meringue TartletsServings: 6by Foodiewife397 recipes>
Our sweet little Meyer lemon tree generously gave us a bounty of lemons. My family loves lemon meringue pie, but I wanted to kick this up a notch. I prefer a Pâte Brisée tart crust (buttery with a sweet balance of sugar), so I decided to make tartlets. I adapted a few different Martha Stewart recipes to make a winning combination. The crust was so tender and almost like a cookie. The Meyer lemon curd had just the right balance of tartness, and the piped on meringue "stars" made these look so pretty. This can easily be adapted in an 8 or 9" tart pan. Best of all, the lemon curd can be made several days in advance, and the tarts one day ahead. These will be a show stopper at a dinner party. Oh, and for those of you who don't like meringue-- pipe fresh whipped cream on top, instead!
- The crust,for an 8" or 9" tart pan:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon finely grated Meyer lemon zest (optional)
- 1 stick cold unsalted butter, cut into pieces
- 1/2 teaspoon pure vanilla extract
- For six tartlet pans:
- 1-1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon finely grated Meyer lemon zest (optional)
- 1-1/2 sticks cold unsalted butter, cut into pieces
- For the lemon curd:
- 1 cup sugar
- 1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
- 8 large egg yolks (egg whites reserved for another use)
- 1/4 teaspoon coarse salt
- 1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces
- For the meringue:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup plus 2 tablespoon granulated sugar
- 1/4 teaspoon pure vanilla extract
- Before starting, you can break down each of the three components a few days apart. Lemon curd stores very well in the refrigerator. I made the tart shells one day before assembling these tarts.
- For the tartlets (or tart):
- I used six non-stick tartlet pans, so I added 50% more ingredients.
- Otherwise, this should be enough dough for an 8" tart pan.
- Whisk together flour, sugar, 1/2 teaspoon salt, and the lemon zest in a large bowl. Cut in butter with a pastry cutter or your fingers until dough begins to hold together.
- NOTE: I used my food processor, and pulsed the dough until it resembled coarse crumbs.
- Stir together 1 tablespoon water and vanilla, then mix into dough.
- NOTE: I used the food processor, and pulse this until the dough just started to come together.
- Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes.
- Using your fingers, press dough evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom.
- NOTE: I used a rolling pin to individual cut the dough to fit into each tartlet pan.
- Dock each tartlet (with a fork) or tart, to prevent too much puffing of the dough while baking.
- Freeze for 30 minutes, to prevent shrinkage of the dough.
- Bake tart shell until golden, about 25 minutes. Let cool completely.
- In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
- For the curd:
- Add butter and place pan over medium-high.
- Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
- Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl.
- Press plastic wrap against the surface of curd and refrigerate until cool.
- For the meringue:
- In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and cream of tartar on medium speed until foamy.
- Gradually add granulated sugar.
- Increase speed and whisk until meringue is glossy and forms stiff peaks.
- Whisk in vanilla until just combined and continue blending until it forms soft peaks.
- To make this look fancy, pipe with a large star tip. Otherwise, top with the meringue and make swirls with the back of a spoon.
- I use a small kitchen blow torch to brown the meringue, or place under a broiler and watch very closely until just slightly browned.
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