Tag Archives: lemon

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

Lemon Panna Cotta with Blackberry Sauce

This is one of the desserts that my daughter and I would “fight” to have the last bite…. and of course mommy always “loses” 🙂 I love the blackberry sauce, it’s refreshing and it helps to balance the richness of the panna cotta.  If you have left over sauce, you can use it as a spread on you toast, pancakes or waffles.

Makes about 4 servings

For the panna cotta

  • 1+1/2 cups whipping cream
  • 1/2 cup milk
  • 1/3 cup granulated sugar
  • zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1 envelope or tablespoon unflavoured gelatin

For the blackberry sauce

  • 12 ounces fresh blackberries
  • 4 tablespoons granulated sugar
  • 2 tablespoons water
  1. Sprinkle gelatin over lemon juice and let sit for a few minutes (it will form a block of jelly, which is fine)
  2. Heat together whipping cream, milk, sugar and lemon zest in a non-stick pot over medium heat until sugar all dissolved and just starting to bubble, turn heat down to low 
  3. Add gelatin mixture
  4. Stir until gelatin all dissolved
  5. Strain through a fine mesh twice
  6. Pour into lightly greased ramekins or desired containers
  7. Let cool and refrigerate until set, at least 3 hours or overnight
  8. Prepare blackberry sauce by heating up blackberries, sugar and water in a non-stick pot over medium heat
  9. Turn heat down to low when liquid starts to bubble
  10. Gently mash blackberries with a wooden spoon, cook until thickened
  11. Strain seeds and skin out, let cool
  12. When panna cotta is set, dip bottom of ramekins in hot water for about 10 seconds, then run a knife around ramekins, invert gently on plates (Alternatively, you can just serve them inside the ramekins)
  13. Serve with blackberry sauce

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Lemon Coconut Thumbprint Cookies

Can’t believe Spring is already on its way ! The weather is warmer, Cherry Blossom trees are blooming….and my hay fever is back ! Even though my nose is a little itchy and stuffy, I can still smell these delicious cookies. They are loaded with lemon flavour ! I added some shredded coconut around the cookies for extra crunchiness. You can omit it, or use almonds or hazelnuts if you are not a coconut fan.

Total time: 90 minutes

For the lemon curd

Makes about 1/2 cup

  • 2 egg yolks
  • 6 tablespoons granulated sugar
  • 3 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 2 tablespoons water
  • 50 gram unsalted butter, chilled and cut into small pieces
  1. Whisk together egg yolks, sugar, lemon juice, water and zest
  2. Heat mixture in non-stick pot over low 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. Cool, can refrigerate up to 2 weeks

For the cookies

Makes about 20 cookies

  • 1+1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter,at room temperature
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened shredded coconut (optional)
  1. Preheat oven to 325ºF
  2. Sift together flour and salt, set aside
  3. Using an electric mixer with the paddle attachment, cream butter and sugar until fluffy
  4. Add egg, lemon juice and vanilla
  5. Add flour mixture in 2 portions, mix until blended
  6. Roll dough into one inch balls
  7. Gently crate an indentation in the middle of balls with thumb or tip of a wooden spoon
  8. Coat top of cookies with shredded coconut
  9. Bake for about 10 minutes, take cookies out, gently crate centres again
  10. Bake for another 7-8 minutes until golden
  11. Cool on cookie sheets for about 5 minutes, then completely on rack
  12. Spoon lemon curd into centres of cookies 

Lemon Curd Meringue Cookies

Meringue and lemon curd go very well together. These cookies are light and delicate but very rich in flavour. To balance the sweetness, I added less sugar to the meringue than I normally would. I also diluted the juice with a little bit of water, you can just use the juice if you prefer a more tangy flavour. Eat them right away though, otherwise the meringue will turn soft and sticky or you can sandwich them just before serving if you want to make them ahead. You can use the leftover lemon curd as a jam on your toasts, pancakes or waffles! Enjoy!

For the lemon curd

Makes about 1/2 cup

  • 2 egg yolks
  • 6 tablespoons granulated sugar
  • 3 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 2 tablespoons water
  • 50 gram unsalted butter, chilled and cut into small pieces
  1. Whisk together egg yolks, sugar, lemon juice, water and zest
  2. Heat mixture in non-stick pot over low 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. Cool, and refrigerate up to 2 weeks

For the meringues

Makes about 24 single cookies or 12 sandwiches

  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 3 tablespoons granulated sugar
  1. Preheat oven to 225°F
  2. Using an electric mixer with whisk attachment, whisk egg whites and cream of tartar at medium speed until frothy
  3. Increase speed to high and slowly add in sugar
  4. Whisk until a stiff peak is formed
  5. Pour into piping bag with star or round tip
  6. Pipe onto cookie sheets lined with parchment paper, 2 inches apart
  7. Bake for about 40 minutes, depending on size of cookies, they should be dry to touch, turn off oven
  8. Leave cookies in oven for about 2 more hours to dry 
  9. Remove from oven to cool completely on rack