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
- Mix together butter and sugar using a wooden spoon until no more lumps
- Add egg yolks, mix until blended
- 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)
- If the dough is too soft to work with, wrap with plastic wrap and refrigerate for about 30 minutes
- Preheat oven to 350ºF
- Roll dough to about 1/8 inch in thickness on a floured surface, dock with a fork
- Place inside slightly greased tart molds, trim off excess dough
- 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
- Whisk together all ingredients except butter
- Heat mixture in non-stick pot over medium heat, stirring constantly until thickened (mixture should coat back of spoon)
- Turn heat off, mix in butter, a few pieces at a time until all melted
- Strain and let cool
- 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
- Combine sugar and water in a small sauce pan, bring to boil and cook until thermometer measures 110 o C (230 o F)
- In an electrical mixer, whisk egg whites and cream of tartar until soft peak is formed.
- Then while beating, slowly and carefully pour hot syrup in a stream over egg whites.
- Continue beating until meringue is cooled and stiff peak is formed
- Spread meringue on the cooled tarts and caramelize with a culinary torch