|Lemon Meringue Tart
First make the sweet tart dough
1 c. + 1 T. confectioners’ sugar
1 ¾ c. All Purpose Flour
Pinch of salt
9 T. unsalted butter softened at room
1 large egg
Sift together the sugar, flour and salt into
a bowl. Place the butter in a food
processor and process until smooth,
about 15 seconds. Scatter the flour
mixture over the butter; add the egg and
process just until the dough forms a
mass, do not over mix. Turn the dough
out onto the counter and divide it in two.
Shape each into a disc, wrap in plastic
and refrigerate at least 2 hours. You will
only use one of the discs so you can keep
the other one frozen for another time. Let
the dough stand at room temperature for
30 minutes to soften. Lightly butter a 9
inch fluted pan with a removable bottom.
Dust the work surface lightly with flour
and roll the disc out.
Gently lift it and place it into the pan
pressing the side into the fluted portion
of the pan-press the top slightly out so it
hangs over the pan sides and with the
rolling pin roll over the top and cut off
the dough even with the top edge. Prick
the bottom of the dough with a fork and
place the pan in the refrigerator to chill
for 20 minutes.
Preheat the oven to 325 degrees. Lightly
butter a piece of aluminum foil large
enough to line the pan. Place the foil into
the dough with the buttered side down
onto the dough. Now fill the aluminum
with dried beans or rice-Bake the tart
shell for 15 minutes-remove the foil with
the beans making sure no beans or rice
remain in or on the dough-continue to
bake the shell 10 minutes longer until
evenly golden brown.
Cool on a rack. You have now made a
Grated zest and juice of 3 large lemons
3 large eggs
½ c. + 1 T. sugar
3 T. unsalted butter cut into ½ pieces
Preheat oven to 325 degrees
Fill a medium saucepan one third full with water and bring to a simmer. Put the zest and lemon
juice in a medium bowl and whisk in the eggs. Add the sugar and butter and place the bowl over
the simmering water, the water must not touch the bottom of the bowl. Cook , whisking constantly,
until the butter is completely melted and the mixture is smooth. Remove the bowl from the pan of
water and allow the mixture to cool for 15 minutes.
Place the prebaked tart shell on a baking sheet. Pour the filling into the shell and bake for 10
minutes or until the center is just set. Cool the tart completely.
4 egg whites
½ teaspoon of crème of tartar
1 ½ c. of sugar
Beat the egg whites with an electric beater until well mixed. Add the Tartar and continue to beat
until soft peaks form. Add the sugar slowly while still beating until stiff peaks form. You will know
you have stiff peaks when you can pick up the beater and turn it upside down and the meringue
will just stay there.
Now smooth the meringue over the top of the tart-make what ever design you like-swirls or
smooth-but make sure the meringue goes all the way to the dough edge. Now put it under the
broiler for a few second to brown but be sure to watch it. Cool and serve.
I hope you will try this-it really is a great dessert-Enjoy-God Bless us all-Live, Love and Eat with
our friends for we know not what is next!!!!!
Bon Apitito Cynthia
|and as always,......remember you can do it!
Just read the recipe twice and go slow.
|So until the next time we meet and discuss the finer things in life and
love- be well.
Live Long, Love Often,
Be Happy and Eat Well
Gaslight Brewery and Restaurant