Dessert/ Pies/Tarts

Lemon Meringue Tart

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After 40 years of being married and cooking 98% of the meals we have ever eaten, I have yet to make a decent lemon meringue pie.

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https://equinlab.com/2024/01/18/vwyeynhl In the first couple of months of marriage I think I probably made at least 7 lemon meringue pies. Or, should I say attempted. My husband always liked the clear type filling instead of the creamy custardy type. I just never mastered that pie, so I gave up trying and I moved on to other cooking endeavors.

I ran across this recipe 10 – 15 years ago, clipped it, thinking one day I would try my hand again. Never got around to trying it, I guess because I thought I’d have to chalk that up to another failure.

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Diazepam 2 Mg Buy Online Then, I took another look at the recipe, and with 40 years of cooking experiences since my first attempts at pleasing my husband with some kind of lemon “delight” I decided to try something different from the traditional lemon pie.

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Buy Carisoprodol With the thin slices of lemon covering the crust and the absolutely wonderful curd and meringue this was everything he wanted.

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Buy Soma Next Day Delivery Next time, I will watch my meringue a little more closely because it got a tad too brown.

Print

Lemon Meringue Tart

Ingredients

Lemon Curd:

  • 6 tablespoons lemon juice
  • 4 1/2 tablespoons sugar
  • 3 tablespoons whipping cream
  • 3 large egg yolk

Crust:

  • 1 cup flour
  • 6 tablespoons sugar
  • 1/4 Teaspoon salt
  • 1/2 cup chilled unsalted butter
  • 3 Tablespoons ice water
  • 1 large lemon cut into 1/16″ slices, quartered

Meringue:

  • 3 large egg whites
  • 6 tablespoons sugar

Instructions

Curd: Combine lemon juice, sugar, cream and yolks in heavy small saucepan and whisk to combine. Cook over medium-low heat until mixture thickens and just begins to bubble, stirring constantly about 7 minutes.

  1. Immediately transfer to a bowl. Press plastic wrap onto surface of curd to prevent skin from forming. Chill until cold, 2 hours.

For crust: Combine flour, 2 tablespoons sugar and salt in food processor. Add the chilled butter and process until mixture resembles coarse meal. Gradually add 3 tablespoons water and blend using on/off turns until mixture forms moist clumps. If dough is too dry, add more water by the teaspoonfuls. Gather dough into a ball. Flatten to disk. Wrap in plastic and chill for about a hour.

  1. Preheat oven to 450. Roll out dough on lightly floured surface to 12″ round. Transfer to large baking sheet. Sprinkle dough with 2 tablespoons sugar. Place lemon pieces on dough, leaving 1 1/2″ border. Sprinkle 2 tablespoons sugar over lemon pieces. Fold dough border in over lemon pieces; press edges lightly to seal. Bake until crust is golden, piercing through lemon pieces with toothpick if crust bubbles, about 25 minutes. Cool tart completely. Can be made 4 hours ahead

For meringue: Preheat oven to 450. Using mixer, beat egg whites in medium bowl until soft peaks form. Add sugar and beat until mixture is stiff but not dry.

  1. Spread lemon curd over lemon pieces in crust, covering completely. spread meringue over, covering curd completely and sealing to crust edges. Bake until meringue is golden, about 5 minutes. Transfer tart to platter.

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5 Comments

  • Reply
    The Saucy Gourmet
    August 24, 2009 at 11:14 am

    https://www.ngoc.org.uk/uncategorized/future-events/vnjytg03 this looks incrediable!! One of my husbands favorite desserts is traditional lemon merinque pie, but I am going to try this the next time instead. Thanks for sharing!

  • Reply
    Cattknap
    August 25, 2009 at 3:22 am

    https://sieterevueltas.net/d0mqx62y6 Lovely! I love anything lemon.

  • Reply
    joann
    August 25, 2009 at 5:35 am

    my husband too loves lemon meringue pie…a couple of yrs ago i wanted to make a “beautiful pie” with star shaped meringue topping…so i bought the jumbo pastry decorating tips from azteco…very simple and oh so pretty! i definitely will try this…

  • Reply
    The Duo Dishes
    September 1, 2009 at 11:34 am

    https://equinlab.com/2024/01/18/cis5u2ama2 Wow, keeping the lemon slices in there is brave! 🙂 That would be great with Meyers in the tart and using regular sour lemons for the curd. Mmmmm.

  • Reply
    Sherry (aka Rosemary)
    September 1, 2009 at 1:02 pm

    https://space1026.com/2024/01/jqnpfxk66 Duo, I cut the lemons very, very thin. I liked the chewiness of them and I think Meyer Lemons would be great. I have some growing outside and will have to try it this fall using them.