Lemon Meringue Tart

Name: Lemon Meringue Tart
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 6 Tbsps (3/4 stick) cold unsalted butter, diced; 0 teaspoons cream of tartar; 4 extra larges egg whites, at room temperature; 3 extra larges egg yolks (save the whites for the meringue); 4 extra larges eggs; 296 milliliters all-purpose flour; 59 milliliters ice water; 0 teaspoons kosher salt; 8 servings Kosher salt; 118 milliliters freshly squeezed lemon juice; 59 milliliters finely grated lemon zest (6 to 8 lemons); 118 milliliters sugar; 355 milliliters sugar; 113 grams (1 stick) unsalted butter, at room temperature; 2 Tbsps cold vegetable shortening (recommended: Crisco)

Lemon Meringue Tart is a vegetarian recipe with 8 servings. One portion of this dish contains roughly 8g of protein, 27g of fat, and a total of 536 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced dessert. From preparation to the plate, this recipe takes around 2 hours. Head to the store and pick up lemon juice, kosher salt, egg whites, and a few other things to make it today.

Instructions

Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Put the flour mixture in the bowl of a food processor fitted with a steel blade.

Ingredients you will need

All Purpose Flour

Equipment you will use

Food Processor

Bowl

Add the butter and shortening and pulse about 10 times until the butter is in small bits.

Ingredients you will need

Shortening

Butter

Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.

Ingredients you will need

Water

Dough

Wrap

Meanwhile, preheat the oven to 375 degrees F.

Equipment you will use

Oven

Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking.

Ingredients you will need

Dough

Roll

Equipment you will use

Tart Form

Frying Pan

Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice.

Ingredients you will need

Dried Beans

Butter

Rice

Equipment you will use

Aluminum Foil

Frying Pan

Bake for 10 minutes.

Equipment you will use

Oven

Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape.

Ingredients you will need

Beans

Equipment you will use

Aluminum Foil

Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.

Equipment you will use

Oven

Raise the oven temperature to 425 degrees F.

Equipment you will use

Oven

For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

Salt

Equipment you will use

Hand Mixer

Blender

Whisk

Bowl

Immediately spread the lemon filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking.

Ingredients you will need

Spread

Lemon

Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature.

Equipment you will use

Oven

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt. Don't worry; it will look curdled.

Ingredients you will need

Lemon Juice

Lemon Zest

Egg Yolk

Butter

Cream

Sugar

Egg

Salt

Equipment you will use

Hand Mixer

Bowl

Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon.

Equipment you will use

Wooden Spoon

Sauce Pan

Whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly. Don't allow it to boil! It will be 175 degrees F on an instant-read thermometer.

Equipment you will use

Whisk

Kitchen Thermometer