Sunny Meyer Lemon Tart

Name: Sunny Meyer Lemon Tart
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 6
Cuisine: Global
Ingredients: 4 Tbsps (1/2 stick) butter, cut into 1/2 inch pieces; 3 Tbsps cornstarch; 2 egg whites; 4 egg yolks, 1 egg; 6 servings Optional:candied lemon peel; 237 milliliters juice and 3 tablespoons zest from 6 to 8 medium Meyer lemons; 1 pinch Pinch of salt; 355 milliliters sugar

Need a gluten free and vegetarian dessert? Sunny Meyer Lemon Tart could be an awesome recipe to try. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 327 calories, 3g of protein, and 11g of fat. This recipe serves 6. Head to the store and pick up egg yolks, salt, lemon zest, and a few other things to make it today. 371 person have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 6 hours.

Instructions

Adjust oven rack to lower middle position and preheat oven to 425°F. When oven is ready, line chilled tart shell with foil or parchment paper and fill with weights (I reuse dried beans for this), and bake on the lowest rack of the oven for 15 minutes.

Ingredients you will need

Dried Beans

Equipment you will use

Baking Paper

Oven

Aluminum Foil

Remove weights and liner, turn tart, and bake until the bottom crust is a golden brown (or slightly lighter, if you prefer that style), about 10 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove pie shell from oven and allow to cool completely.

Ingredients you will need

Pie Crust

Equipment you will use

Oven

Fill one quarter of a large pot with water and bring the water to a simmer.

Ingredients you will need

Water

Equipment you will use

Pot

Place a bowl over the top to make sure that it fits without touching the water. Set bowl on counter and add lemon juice, lemon zest, cornstarch, egg yolks and egg, 1 cup sugar, and salt.

Ingredients you will need

Lemon Juice

Corn Starch

Lemon Zest

Egg Yolk

Sugar

Water

Salt

Egg

Equipment you will use

Bowl

Whisk to combine.

Equipment you will use

Whisk

Place the bowl back over the pot of simmering water and whisk for until the mixture thickens to the consistency of pudding, 15-20 minutes.

Ingredients you will need

Water

Equipment you will use

Whisk

Bowl

Pot

Whisk in the butter until it completely dissolves into the curd.

Ingredients you will need

Butter

Equipment you will use

Whisk

Pour through a fine-mesh strainer into the cooled tart shell and chill for at least 4 hours.

Equipment you will use

Sieve

When the tart has chilled, bring a saucepan filled 1/4 with water to a simmer.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the egg whites and remaining 1/2 cup sugar to the bowl of a stand mixer.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Stand Mixer

Bowl

Whisk on medium speed until soft peaks begin to form.

Equipment you will use

Whisk

Remove bowl from stand mixer and set over the simmering water.

Ingredients you will need

Water

Equipment you will use

Stand Mixer

Bowl

Whisk by hand until the mixture reaches 140°F as registered on an instant read thermometer. Carefully return the bowl to the stand mixer and whisk the meringue on high speed until it becomes thick and glossy and holds firm peaks.

Equipment you will use

Stand Mixer

Kitchen Thermometer

Whisk

Bowl

Transfer the meringue to a piping bag fitted with a fluted tip and pipe designs onto the chilled tart. Preheat the oven on broil setting. Once the broiler is hot, place the tart directly under it and watch carefully for the meringue to brown. Once is has, remove the tart from the oven and chill until you are ready to serve. If you wish, decorate the tart with candied lemon zest.

Ingredients you will need

Lemon Zest

Equipment you will use

Oven