Lemon Meringue Tart
This is another recipe that I have been working on for quite some time, mostly because I am so, so picky about what I look for in each component of a Lemon Meringue Tart. The crust must be buttery and sweet enough to balance the tart lemon curd. The lemon filling must be rich, tangy, and thick enough to hold its shape in a slice. And finally the meringue should be fluffy, light, and delicately sweet.
In my years of hunting for the perfect lemon meringue, there have been many tarts that have fallen short. Always the crust was too crumbly and didn’t slice well. Or the lemon curd was thickened with cornstarch, making for a chalky, gluey concoction instead of a luscious lemon cream. Or worst of all the meringue was a cloying, weeping mess.
I am proud to say that this tart remedies all of these flaws. The crust is a true pate sucre, a sweet dough that is both easy to work with and easy to cut. It’s also a delicious balance for my tart, lemon curd. The curd is thickened solely with egg and butter. There is no water or corn starch to dilute the bright lemon flavor- just pure juice and zest, and my is it tasty! And finally I use an Italian Meringue for a beautifully fluffy, marshmallowy topping that neither weeps nor causes sugar shakes.
If you are an experienced baker, this tart will be a breeze. If you are newer to baking, it is still totally manageable! My biggest recommendation with any multi-step baking adventure is to break up the process over a series of days. This is a trick I use for baking with my kids, and I find it works for me too, making even the more challenging bakes a delight.
Here’s how I might break the process up. Make the tart dough one day; bake the crust the next; make the curd later that day; and then make the meringue right before serving. You do not have to take the bake this slowly, but you can, and doing so not only builds anticipation, but it also relieves some of the anxiety of concocting so many new components at once. At the end of the day, just remember to take your time, follow the instructions carefully, and have fun!
Lemon Meringue Tart - makes 2 (9in.) tarts
Equipment:
Stand mixer
rolling pin
2 (9in.) tart pans with removable bottoms
Culinary torch
Candy thermometer
Piping bags and star tips
Tart Dough Ingredients:
9TBS. unsalted butter, softened
1/2 cup sugar
1 egg
1 3/4 cups + 2 TBS all-purpose flour
1/2 tsp. vanilla extract
1/4 tsp. kosher sea salt
Lemon Curd Ingredients:
Juice of five lemons (about 1 cup)
Zest of 1 lemon (about 1 TBS.)
4 eggs
6 egg yolks
3/4 cup sugar
12 TBS. unsalted butter, cubed
1/4 tsp. kosher sea salt
Italian Meringue Ingredients:
4 egg whites, at room temperature
1 cup sugar
1/2 cup water
2 tsp. vanilla extract
1/2 tsp. cream of tartar
1/4 tsp. kosher sea salt
Method:
Make the tart dough. In a medium sized bowl, sift together the flour and salt. Set aside.
Combine the butter and sugar in the bowl of the stand mixer fitted with the paddle attachment. Mix on medium speed until light, fluffy, and fully combined, about 4 minutes. Add the egg, and mix again, scraping down the bottom and sides of the bowl as needed. Add the vanilla and mix again. Finally add the flour and mix again only until all the flour is fully incorporated into the dough.
Turn the dough out onto a clean work surface. Divide the dough into two equally sized disks, wrap in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight.
Bake the crust. Preheat the oven to 325ºF. Allow the crust to warm up for 10 minutes at room temperature. Use the rolling pin on a lightly floured work surface to roll out two disks large enough to fill the pans. Trim the edges to the height of the pan. The dough is forgiving; press more dough into any cracks or tears but avoid stretching the dough as it will cause the crust to shrink in the oven. Once you’re satisfied with your tart shells, chill the prepared crusts in the freezer for 15 minutes prior to baking.
Dock the crusts by pricking the base of each several times with the tines of a fork. Bake in the oven for about 12-15 minutes, or until lightly golden brown. Remove the crusts from the oven and allow them cool on a wire wrack.
Make the lemon curd. Combine the sugar, salt, eggs, and yolks in a medium saucepan and whisk until fully mixed. Then add in the juice, zest, and butter.
Stirring constantly, cook the curd over medium low heat until the mixture thickens substantially. It should be glossy and thick like pudding. Be mindful never to let the mixture come to a boil. Once the curd has fully thickened, divide it evenly between the two baked tart shells. Smooth the surface and allow it cool to room temperature. Once cooled, transfer the tarts to the refrigerator to chill for at least 4 hours or overnight.
Make the Italian Meringue. In a small sauce pan over medium heat combine the sugar and water. Stir until it starts to boil, then allow it to cook for several minutes until it reaches 240ºF.
While the sugar and water are cooking, combine the egg whites, cream of tartar, vanilla, and salt in the bowl of the stand mixer fitted with the whisk attachment. Whisk on medium-high speed until soft peaks form, about 3 minutes.
As soon as the sugar mixture reaches temperature, remove it from the heat. While the mixer is running on medium, carefully and slowly pour the hot sugar into the egg whites. Once all the sugar is added, increase the mixer to high speed and continue mixing until the meringue is glossy, fluffy, and room temperature, about 8 minutes.
Pour the meringue into piping bags fitted with different sized star tips. Pipe kisses all over the tart’s surface. Italian meringue is fully cooked and stable, so no need to worry about weeping or melting. For a toasted look and flavor, use your culinary torch at a low setting to gently caramelize the tips of the meringue. Store leftover tart in the refrigerator for up to three days.
Recipe inspired by The New York Times, Sweet Tea + Thyme, and Tartine: a Classic Revisited
