Sunday, July 7, 2019


Lemon curd is so delicious and these individual lemon meringue tartlets are an impressive dessert for company.  You can make the tart dough and lemon curd a day ahead, and refrigerate.

Tart Shells
1 cup pastry or all-purpose flour
1 T granulated sugar
¼ t fine sea salt
½ cup unsalted butter, cut into small pieces
1 t lemon juice
3 T ice-cold water

1 cup granulated sugar
Grated zest from 2 lemons
½ cup fresh lemon juice, about 4 to 5 lemons
Juice of 1 navel orange
2 T cornstarch
6 T water
1 large egg plus three large egg yolks (save the egg whites in a bowl)
6 T unsalted butter, cut into small pieces

3 large egg whites
½ t cream of tartar
6 t granulated sugar

Pulse the flour, sugar, and salt in a food processor.
Add the butter and pulse until the mixture looks like coarse meal.
Add the ice water and mix until the dough starts to come together.
Turn the dough out onto a piece of plastic wrap, pat into a disk and wrap in the plastic.
Refrigerate for 15 to 20 minutes.

Preheat oven to 375 degrees F.

Lightly butter four 4-inch tart pans with removable bottoms.
Divide the dough into 4 pieces and press into the bottom and up the side of each tart pan.
Place tart shells into the freezer for 10 minutes, then use a knife to trim the excess pastry off the edges.

Place the tart shells on a baking sheet, line each tart with foil and fill with pie weights or beans, and
bake for 20 minutes.  Remove the foil with the weights and continue to bake until golden brown, about 8 to 10 more minutes then let cool.
Whisk the sugar, lemon zest, lemon juice, orange juice, cornstarch, and water in a medium saucepan until smooth.  
Whisk in the whole egg and egg yolks.  
Cook over medium heat, while whisking until mixture simmers, about 5 minutes.  
Add the butter and continue to whisk until mixture becomes thick, 3 to 5 more minutes.  
Spoon curd into the prepared tart shells.

Beat the egg whites in a medium bowl with a mixer over medium speed until foamy, about 1 minute.  Sprinkle in the cream of tartar and continue beating until soft peaks form, about 3 minutes.  
Gradually beat in the sugar and beat until stiff peaks form, about 4 or 5 more minutes.  
Transfer the meringue into a pastry bag fitted with a star tip and pipe onto tarts.

Bake at 375 degrees F until the meringue is set and golden, about 12 to 15 minutes.

Let cool completely before unmolding.


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