Lemon Meringue Tart

novembre 06, 2016


Ingredients

Pâte Sucrée
  • 200 gr room temperature butter
  • 120 gr icing sugar
  • 30 gr honey
  • 60 gr egg yolks
  • 2 gr salt
  • 333 gr all purpose flour
  • orange and lemon zest




Lemon curd
adopted from
joyofbaking
  • 6 large eggs
  • 160 ml  fresh lemon juice
  • 300 gr sugar
  • 170 gr room temperature butter
  • zest of 3 lemons
  • 2 sheets of gelatine.










Italian Meringue

  • 125 gr egg whites
  • 25 gr sugar
  • 50 ml water
  • 175 gr sugar

INSTRUCTIONS

Pastry

  1. Cream the butter with the icing sugar. and honey the lemon and the orange zest.
  2. Add the egg yolks with the salt and beat until combined.
  3. Add all the flour and mix for few sends until all the flour has been absorbed (don't over mix or you will end up with a really tough dough.
  4. place the dough in the fridge for 2 hours or overnight.
  5. roll the dough and place in a tart pan i used 22 cm.
  6. Blind bake the pastry for 20 minutes at 200 c. (392f)
  7. Then reduce remove the baking beans from the tart and reduce the temperature to 180 c (350f) and bake for an additional 20 minutes.
  8. Let cool.

INSTRUCTIONS

Lemon curd

  1. In a stainless steel bowl whisk together the eggs, sugar, and lemon juice until blended. Meanwhile soak the gelatine in cold water.
  2. Place over a saucepan of simmering water, and cook, stirring constantly (to prevent it from curdling), until the mixture becomes pale in color and quite thick (175 degrees F or 79 degrees C on a thermometer)
  3. Remove from heat and immediately pour through a fine strainer to remove any lumps. Add the gelatine. Whisk the butter into the mixture until the lemon curd is smooth and creamy. Add the lemon zest. Immediately pour the lemon curd into the baked and cooled crust and smooth the top.



INSTRUCTIONS

Italian Meringue

  1. In a pot bring to a boil the water with the 175 grams of sugar.
  2. When the syrup starts to boil begin to whisk in a stand mixer the egg whites with the 25 of sugar.
  3. When the syrup reaches 121c (250f) put your mixer at the slowest speed and add all at once to the egg whites, now turn your mixer to the maximum speed and beat for 5 minutes or until it has cool and has increased volume.
  4. Dollop the meringue on the top of the Tart creating some peaks Torch the meringue to give it that cotton candy flavor and roasted marshmallow effect. Enjoy!


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