Tag Archives: meringue

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

Heart-Shaped Meringue Cookies 

My daughter wrote me this poem couple years ago for Valentine’s Day and it’s been on the wall beside my bed. I thought I would share it here. Valentine's poem

“What is love?  What is special?  It’s Mom
No matter what she is, I love her
No matter what she looks like, I love her
With a balance family, she is the Best Mom Ever! “

This is definitely the sweetest poem I’ve ever read ! My daughter is such a lovely girl.  She is creative, funny, outgoing, but also very sensitive. I love her so much ! Of course I love my son too, but I guess it’s unlikely a twelve year-old boy would write his mom a poem….. 😁 To treat my two little sweethearts, I made these heart-shaped meringue cookies.  They are light, crunchy and super easy to make.  

Makes about 16 cookies

  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 30 g granulated sugar or vanilla sugar
  • red food colouring (I use icing colours) 
  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. Add food colouring
  4. Increase speed to high and slowly add in sugar
  5. Whisk until a stiff peak is formed
  6. Transfer into piping bag with star tip
  7. Pipe onto cookie sheets lined with parchment paper
  8. Bake for about 40 minutes, depending on size of cookies, they should be dry to touch
  9. Turn off oven and leave cookies in oven for at least 2 hours to dry
  10. Remove from oven and cool completely

Note : When baked, the cookies will turn golden slightly, changing the colour of them  

Heart-Shaped Meringue Cookies

Before baking

Heart-Shaped Meringue Cookies

After baking

 

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

Chocolate Meringue Cookies

I was trying to make 2 batches of macarons today. The first batch didn’t come out as good as I expected.  Feeling a bit frustrated, I decided to change plan. I started making some meringue cookies. They came out nice but not yummy enough. So I drizzled some chocolate on top…..and wow ! What a difference ! Not only are they scrumptious, they are also low in calories and flourless ! What a treat !

Makes about 2 dozens

  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 2 ounces semi-sweet chocolate
  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 35-40 minutes, cookies 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
  10. On stove, melt chocolate in a small pot over a pan of simmering water at medium heat
  11. Drizzle chocolate over cookies with a fork
  12. Let sit until chocolate is dry