Tag Archives: foodblog

Lemon Meringue Tart

My kids have always been part of my blog. They give me ideas of what to make, write and/or post. As they grow up, they are able to help me more in the kitchen or even make a meal, especially my daughter who loves to cook and bake. She’s the one that made this lemon meringue tart, from rolling the tart shells to torching the meringue. I was just there to guide her and help clean up ! I always feel that cooking is a very important life skill that all of us should learn and I am very glad my kids have the interest in doing so.

About this recipe…. we tried using a Swiss meringue the first time but it was too soft and sticky, and wouldn’t hold its shape. So we switched to an Italian meringue which was much more stable. They both taste great but the Italian one works better for the tarts. And yes…we ended up with a lot of tarts to consume, but we didn’t mind at all ! Also, if you have leftover dough, you can use it to make cookies ! Just roll and cut them in shapes you like and bake at 350oF for about 8 minutes.

You can prepare the dough and the lemon curd 1- 2 days ahead of time, then make and torch the meringue on the day of serving.

Makes about 4-6 small tarts

For the tart shells

  • 120 g cold unsalted butter (cut into small pieces)
  • 75 g granulated sugar
  • 2 egg yolks
  • 180 g cake and pastry flour, sifted
  1. Mix together butter and sugar using a wooden spoon until no more lumps
  2. Add egg yolks, mix until blended
  3. Add flour all at once, mix with the wooden spoon, then transfer onto a table or counter and gently knead dough together (just work until ingredients are mixed in)
  4. If the dough is too soft to work with, wrap with plastic wrap and refrigerate for about 30 minutes
  5. Preheat oven to 350ºF
  6. Roll dough to about 1/8 inch in thickness on a floured surface, dock with a fork
  7. Place inside slightly greased tart molds, trim off excess dough
  8. Bake for about 12 minutes till golden, let cool

For the lemon curd (recipe adapted from https://www.ricardocuisine.com/en )

  • 4 whole eggs
  • 1 egg yolk
  • 180 g graulated sugar
  • zest of one lemon
  • 120 ml lemon juice
  • 180 g unsalted butter, softened
  1. Whisk together all ingredients except butter
  2. Heat mixture in non-stick pot over medium heat, stirring constantly until thickened (mixture should coat back of spoon)
  3. Turn heat off, mix in butter, a few pieces at a time until all melted
  4. Strain and let cool
  5. Spoon into cooled tart shells, and refrigerate for about 2 hours or until curd is set

For the Italian meringue

  • 3 egg whites
  • 1 g cream or tartar
  • 180 g granulated sugar
  • 60 ml of water
  1. Combine sugar and water in a small sauce pan, bring to boil and cook until thermometer measures 110 o C (230 o F)
  2. In an electrical mixer, whisk egg whites and cream of tartar until soft peak is formed.
  3. Then while beating, slowly and carefully pour hot syrup in a stream over egg whites.
  4. Continue beating until meringue is cooled and stiff peak is formed
  5. Spread meringue on the cooled tarts and caramelize with a culinary torch


Pumpkin Spice Parfait

Happy Thanksgiving ! I can’t believe is October already ! This year has gone by so fast ! Thanksgiving is a good time to take a step back and think about what’s important to us and be appreciative. We tend to get carried away with our busy daily lives. As I get older, I realize happiness can come from the simplest things. This is a quote that I read recently and couldn’t agree more….. “When things aren’t adding up in your life, start subtracting “. Sometimes we put so much weight on our shoulders that we are living less with more….

Here is a simple thing that makes me happy….my daughter’s drawing…..and yeah, the coffee too !

Ok, getting back to my Thanksgiving dessert for tonight. It’s a really easy one….. I put it together in like 30 minutes. Cause I’d rather spend more time with my family than in the kitchen all day !

Makes about 2-4 servings

  • 150 g pumpkin puree
  • 250 g soft cream cheese
  • 90 g icing sugar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • Pinch of nutmeg
  • Pinch of cloves
  • 12-16 ginger cookies
  • Whipped cream and toasted walnuts for toppings (optional)
  1. Whisk together cream cheese and icing sugar until smooth
  2. Mix in pumpkin puree and spices
  3. To assemble, coarsely crush ginger cookies, layer with pumpkin mixture top with whipped cream and toasted walnuts if desired