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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.
Buy Diazepam Ukhttps://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.
https://www.justoffbase.co.uk/uncategorized/xp7p51vyqw6Diazepam 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.
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.
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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.
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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.
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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.
5 Comments
The Saucy Gourmet
August 24, 2009 at 11:14 amhttps://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!
Cattknap
August 25, 2009 at 3:22 amhttps://sieterevueltas.net/d0mqx62y6 Lovely! I love anything lemon.
joann
August 25, 2009 at 5:35 ammy 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…
The Duo Dishes
September 1, 2009 at 11:34 amhttps://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.
Sherry (aka Rosemary)
September 1, 2009 at 1:02 pmhttps://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.