Tangy Lemon Tart with Crisp Meringue Kisses
55 minutes
913 reads
About Tangy Lemon Tart with Crisp Meringue Kisses
Pucker up for a slice of sunshine! This exquisite Lemon Tart is a delightful dance of sweet and tart flavors, guaranteed to brighten any occasion.A buttery, melt-in-your-mouth shortcrust pastry cradles a vibrant lemon curd filling, crowned with airy meringue kisses. Imagine the symphony of textures: crisp meringue, smooth curd, and crumbly crust.Elegant and impressive, this dessert is the perfect finale to any meal, from casual weeknights to special celebrations.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep10 minutes
Cook45 minutes
Total55 minutes
Ingredients
For the Shortcrust Pastry
- 1 cup All-Purpose Flour
- 1/2 cup Butter cut into cubes, unsalted
- 2 tbsp Sugar powdered
- 1/4 cup Water or as needed
For the Lemon Curd
- 4 Large Egg Yolks
- 4 tbsp Sugar granulated
- 3 tbsp Lemon Juice fresh
- 3 tbsp Butter unsalted
For the Meringue
- 2 Large Egg Whites
- 110 gm Caster Sugar
- 1/2 tsp Cream Of Tartar
- 1 tsp Vanilla Extract
Instructions
Make the Shortcrust Pastry
- In a large bowl, whisk together the flour and powdered sugar.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. This creates pockets of butter that will result in a flaky crust.
- Gradually add ice water, mixing until the dough just comes together. Do not overmix.
- Wrap the dough in plastic wrap and chill for at least 30 minutes. Chilling allows the gluten to relax, preventing shrinkage during baking.
Make the Lemon Curd
- In a saucepan, whisk together the egg yolks, granulated sugar, and lemon juice.
- Cook over low heat, stirring constantly, until the curd thickens enough to coat the back of a spoon. This gentle heating prevents the yolks from scrambling.
- Remove from heat and stir in the butter until melted and smooth. Set aside to cool.
Blind Bake the Tart Shell
- Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough and carefully transfer it to a tart pan.
- Trim the excess dough and prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.
- Blind bake for 20 minutes, then remove the weights and parchment paper and bake for another 5 minutes, until lightly golden.
- Let the tart shell cool completely before filling.
Make the Meringue
- In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.
- Gradually add the caster sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Add the cream of tartar and vanilla extract and beat until combined.
Assemble and Bake
- Pour the cooled lemon curd into the baked tart shell.
- Transfer the meringue to a piping bag fitted with a large star tip and pipe meringue kisses onto the lemon curd.
- Bake in a preheated oven at 250°F (120°C) for 90 minutes, or until the meringue is crisp and lightly browned.
Recipe Notes
Good To Know
- Don't cook the egg mixture for the lemon curd over high heat.
- Don't overwork the dough for the tart shell; just bring it together.
- For an extra burst of citrus flavor, add finely grated lemon zest to both the shortcrust pastry and the lemon filling.
- If you prefer a less sweet meringue, try using a Swiss meringue technique.
- To ensure a crisp pastry base, blind-bake the shortcrust shell with pie weights or dried beans until golden brown.
- For an elegant presentation, lightly caramelize the meringue peaks with a kitchen torch after baking.
Expert Tips
- Use a thermometer to ensure the lemon curd reaches the proper temperature for thickening without curdling.
- Chill the tart completely before serving to allow the flavors to meld and the filling to set.
- If making the tart ahead of time, prepare the components separately and assemble just before serving to maintain optimal texture.
Storage Instructions
- Store leftover lemon tart in an airtight container in the refrigerator for up to 3 days.
Related Posts You May Like
-
-
-
Apple Crisp Stuffed Baked Apples
756 reads
-
-
-
Recipe Nutrition
Calories: 609kcalCarbohydrates: 71gProtein: 13gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 10.2gCholesterol: 3mgFiber: 1gSugar: 47g
Rajni Gupta Anand
Articles: 9
4 Comments
Leave a Reply
You must be logged in to post a comment.
Looks so yummy! Excited to make it.
This looks divine! Can’t wait to make it.
Absolutely mouthwatering! Great share.
Absolutely scrumptious! Thanks for the recipe.