Penulis This Lemon Meringue Tart is tangy too sweet. Buttery crust filled alongside creamy lemon filling too topped alongside sugariness meringue. Detailed step-by-step instructions too video provided to assistance you lot master copy this recipe. Plus instructions for making Lemon Meringue Tartlets.
What you lot volition learn:
- How to brand Lemon Meringue Tart
- Can it live made inwards advanced
- How to shop it too how long does it last
- Can you lot freeze Lemon Meringue Tart
- How to brand Lemon Meringue Tartlets
How to brand Lemon Meringue Tart
Making Lemon Meringue Tart is non the easiest affair to do. It’s sort of a tricky recipe sure enough because at that topographic point are lots of steps which select to live followed closely that the filling sets too the meringue doesn’t yell likewise much.
But alongside this step-by-step tutorial (photos too video) on how to brand Lemon Meringue Tart, it is absolutely possible too doable to master copy this recipe.
How to brand the crust
The easiest means to brand the crust is alongside a nutrient processor. If you lot don’t select a nutrient processor, you lot tin acquire inwards alongside a pastry cutter or 2 forks instead. Although I precisely walk you lot through the nutrient processor method inwards depth, you lot detect instructions on the pastry cutter too fork method inwards the recipe card. But await through the photos anyway to know how the crust should await like.
Combine flour, powdered sugar, salt, too butter inwards a nutrient processor too pulse a few times until coarse repast forms similar inwards the flick below. Use mutual frigidity butter straight off out of the refrigerator too cutting it into a few cubes for best results.
Then add egg yolk too pulse 2 times until combined.
Add 1 tbsp H2O at the time too pulse 1-2 times later every tablespoon. Stop pulsing when it starts to clump too looks similar inwards the flick below.
When you lot press the crumbs betwixt your fingers, it should concord together.
Transfer crust to a plastic foil too form into a 1 – 1.5 inches thick disc without kneading. Wrap tightly too refrigerate at to the lowest degree 2 hours or upwardly to four days.
On a lightly floured surface, roll out the dough disc into a 12-inch circle. Rotate too flip the crust regularly that it stays round.
Flip:
Rotate:
Roll:
That you lot know that the crust is large plenty to encompass the bottom too the sides of the baking pan, house the removable bottom of the baking pan inwards the catch of the crust. I recommend baking the crust inwards a baking pan alongside a removable bottom. (Of course, you lot tin bake it inwards a pie dish without a removable bottom equally well.)
Transfer to a 9-inch pie dish too press the crust into the bottom too sides of the baking pan.
Trim off whatever excess crust alongside a sudden knife.
Peak a few times alongside a fork too freeze for xxx minutes.
Line chilled crust alongside parchment newspaper too push it lightly against the bottom too the sides of the crust. Make certain that the parchment newspaper covers the sides of your crust completely to foreclose it from heavy browning. Then heavy it downwards alongside baking beans (or beans or rice). Also, brand certain that your baking beans force against the sides equally good to foreclose them from sinking downwards to the bottom. Bake for 35 minutes. Then take from the oven too allow cool for well-nigh twenty minutes.
Remove the newspaper too the baking beans too let cool completely.
How to brand the lemon filling
In a medium bowl whisk egg yolks too cornstarch to combine. Set aside.
In a heavy-bottomed saucepan convey water, lemon juice, sugar, salt, too lemon zest over medium-high oestrus to a simmer. Cook for 2-3 minutes until the carbohydrate is completely dissolved, stirring constantly. Then lower the temperature to medium-low.
Stir well-nigh 1/2 loving cup of the hot liquid into the egg yolks to slow warm them.
Then pour warmed egg mixture slowly into the saucepan, whisking constantly.
Cook until filling is thick similar pudding, for well-nigh 5-6 minutes. Whisk continuously. It needs to live cooked until it is thick plenty that it plops from a spoon or the filling won’t laid inwards the crust.
If necessary, take the pan a few seconds from the oestrus in-between you lot ready the filling that it doesn’t acquire burned. Or lower the temperature if it is likewise high.
Remove from oestrus too stir inwards butter piffling past times piffling until polish too fully combined for well-nigh 1-2 minutes. Pour through a meshing strainer.
If you lot run into that the filling is rattling liquid, too then you lot undercooked the filling. The filling volition most probable non laid inwards this case. Here’s what you lot tin do. It’s similar an emergency dorsum upwardly excogitation for you.
Stir inwards 2 tsp of powdered gelatine. Sprinkle it slow on top spell whisking that it doesn’t clump. The gelatine makes certain that the filling firms upwardly 1 time it is chilled for a few hours. It’s non the preferred means sure enough but improve than ending upwardly alongside a runny filling.
Then transfer to the crust too refrigerate at to the lowest degree 8 hours or overnight.
How to brand meringue
Fill a saucepan 2 inches high alongside H2O too convey to a simmer over medium-low heat. Place egg whites, sugar, too cream of tartar inwards a heatproof bowl (preferably glass) too laid over the saucepan. The bowl should non send on the water.
Whisk continuously for 3-5 minutes until carbohydrate is completely dissolved. Make certain the meringue doesn’t acquire likewise hot, or the egg whites volition ready through, too the meringue won’t live stiff but lumpy. Remove from the saucepan in-between to cool downwards a bit, if necessary. But if you lot utilisation a drinking glass bowl too it doesn’t send on the water, this won’t live necessary.
The meringue should live warm to touch.
Remove from oestrus too musical rhythm out alongside an electric mixer fitted alongside a whisk attachment on high speed until shiny, glossy, too stiff peaks form, for well-nigh 5-7 minutes.
As you lot tin run into inwards the photograph below, the meringue is stiff plenty to concord a stiff peak.
Transfer to a piping purse too pipage or spoon on top of the chilled Lemon Tart. The meringue may starts to yell a piffling fleck later 2 days (not necessarily). But because the egg whites are warmed, you lot don’t require to live worried well-nigh salmonella.
Can I brand Lemon Meringue Tart inwards advance?
Yes, you lot tin laid upwardly the crust inwards advance upwardly to four days. You also tin bake the crust inwards advance. After blind baking allow it cool to room temperature too then transfer it to an airtight container too shop inwards the refrigerator upwardly to 2 days.
How to shop Lemon Meringue Tart too how long does it last?
Store the Lemon Meringue Tart inwards an airtight container inwards the fridge. After decorating alongside the meringue, it stays fresh upwardly to three days.
Can Lemon Meringue Tart live frozen?
With meringue topping. No. Without meringue topping. Yes.
Freeze the whole Lemon Tart: Chill the tart equally described for well-nigh 8 hours. Then twine the tart alongside the bottom of the baking pan inwards plastic foil twice. Then twine inwards aluminum foil twice. Take aid that it is completely sealed too no air is enclosed or tin come upwardly in. Freeze upwardly to 1 month.
Thaw inwards the refrigerator overnight. Therefore take the foil too the plastic twine too house the tart inwards an airtight container. Decorate alongside meringue earlier serving too consume inside 2 days.
Freeze unmarried slices: After chilling cutting into slices (without meringue topping) too twine each piece tightly inwards plastic twine twice. Place inwards freezer bags too mash out all the air. Freeze upwardly to 1 month.
For thawing, bring out the slices too house inwards an airtight container inwards the refrigerator overnight. Decorate earlier serving too consume inside 2 days.
The meringue can’t live frozen because the texture changes drastically during the freezing too thawing process. But non inwards a proficient way. Not at all.
How to brand Lemon Meringue Tartlets
The recipe is the same equally for the Lemon Meringue Tart. The exclusively affair that changes is that you lot select to transfer the crust to a muffin pan instead of a pie dish.
This recipe makes 12 Lemon Meringue Tartlets. If you lot desire to acquire alongside a pocket-size batch version, merely cutting the recipe inwards one-half too you’re going to destination upwardly alongside precisely vi tartlets.
Therefore cutting the rolled pie crust (should live well-nigh 0.25 inches or 0,5 cm thick) alongside a 3-4 inches broad potable drinking glass or cutter. Then slightly flatten the catch of the crust pieces alongside your fingers that it’s easier to tally them into the muffin pan.
Then press the crust into the bottom too the sides of the muffin pan too peak alongside a fork. Freeze for xxx minutes.
Then describe of piece of occupation the crust alongside parchment newspaper too heavy it downwards alongside baking beans.
Bake for 20-25 minutes until the crust is golden brown.
Remove from the oven too allow cool for twenty minutes. Then take the newspaper too the baking beans too allow cool completely.
Prepare the filling equally described too chill for at to the lowest degree four hours. Then brand the meringue too pipage or spoon on top of the chilled tartlets. They remain fresh inwards an airtight container inwards the refrigerator upwardly to three days.
If you lot make this Lemon Meringue Tart recipe run out a comment, charge per unit of measurement it too tag a photo on Instagram! Would beloved to run into your snap!
Check out all my other recipes! I’m certain you lot volition detect to a greater extent than recipes which you lot like.
This Lemon Meringue Tart is tangy too sweet. Buttery crust filled alongside creamy lemon filling too topped alongside sugariness meringue. Detailed step-by-step instructions too video provided to assistance you lot master copy this recipe. Plus instructions for making Lemon Meringue Tartlets.
Course:
Dessert
Cuisine:
American
Keyword:
How to brand Lemon Meringue Tart, Lemon Meringue Tart Recipe
Servings: 16 servings
Calories: 285 kcal
1+3/4
cups
all-purpose flour
(200g)
1/4
cup
powdered sugar
(30g)
1/4
tsp
salt
2/3
cup
cold unsalted butter
(150g)
1
large
egg yolk
2
tbsp
cold water
(30ml)
6
large
egg yolks
1/3
cup
cornstarch
(35g)
1+1/2
cups
granulated white sugar
(300g)
1+1/2
cups
water
(360ml)
2/3
cup
freshly squeezed lemon juice
(160ml)
1
tsp
lemon zest
1/4
tsp
salt
2
tbsp
cold unsalted butter, cubed
(30g)
3
large
egg whites
3/4
cup
granulated white sugar
(150g)
1/4
tsp
cream of tartar
Make the crust inwards a nutrient processor: Place flour, sugar, salt, too butter inwards a nutrient processor too pulse 4-5 times until coarse repast forms. Add egg yolk too pulse 2 times. Add 1 tablespoon H2O at the fourth dimension too pulse 1-2 times later every tablespoon. Stop pulsing when the dough starts to clump. Watch the step-by-step photos too the video to run into the required consistency.
If you lot don't select a nutrient processor, too then brand the crust alongside a pastry cutter or 2 forks instead: In this instance mix together flour, sugar, too tabular array salt inwards a large mixing bowl. Then add together butter too cutting it into the mixture until it resembles coarse repast alongside pea-sized butter flakes. Then add together egg yolk, too H2O piffling past times piffling until the texture starts to clump.
Form crust into a 1 - 1.5-inch thick disc without kneading. Cover tightly alongside plastic twine too refrigerate at to the lowest degree 2 hours or upwardly to four days.
On a lightly floured surface, curl out the dough disc into a 12-inch circle. Transfer to a 9-inch pie dish. Press into the bottom too the sides of the pan too cut off whatever excess crust. Peak a few times. Freeze for xxx minutes.
Preheat oven to 350°F (175°C).
Line chilled crust alongside parchment newspaper too force it lightly against the bottom too the sides of your crust. Make certain that the parchment newspaper covers the edges of your crust completely to foreclose it from heavy browning. Then heavy it downwards alongside baking beans (or beans or rice). Also, brand certain that your baking beans force against the sides equally good to foreclose them from sinking downwards to the bottom. Transfer to the preheated oven too house a piece of parchment newspaper underneath the baking pan. Bake for 35 minutes. Remove from the oven too allow cool for well-nigh twenty minutes. Then take the newspaper too the baking beans too allow cool completely.
In a medium bowl whisk egg yolks too cornstarch to combine. Set aside.
In a heavy-bottomed saucepan convey water, lemon juice, sugar, salt, too zest over medium-high oestrus to a simmer. Cook for 2-3 minutes until the carbohydrate is completely dissolved, stirring constantly.
Turn oestrus downwards to medium-low. Stir well-nigh 1/2 loving cup of the hot liquid into the egg yolks to slow warm it. Then pour warmed egg mixture slow into the saucepan, whisking constantly.
Cook until filling is thick too looks similar pudding, for well-nigh 5-6 minutes. It needs to live thick that it plops from a spoon or the filling won't laid inwards the crust. Turn temperature downwards or take the pan from the oestrus for a few seconds that it doesn't burn, if necessary. Whisk continuously.
Remove from oestrus too stir inwards butter piffling past times piffling until polish too fully combined for well-nigh 1-2 minutes. Pour through a meshing strainer too transfer to the crust. Refrigerate at to the lowest degree 8 hours or overnight.
Fill a saucepan 2 inches high alongside H2O too convey to a simmer over medium-low heat. Place egg whites, sugar, too cream of tartar inwards a heatproof bowl (preferably glass) too laid over the saucepan. The bowl should non send on the water.
Whisk continuously for 3-5 minutes until carbohydrate is completely dissolved. The meringue should live warm to touch.
Remove from oestrus too musical rhythm out alongside an electrical mixer fitted alongside a whisk attachment on high speed until shiny, glossy, too stiff peaks form, for well-nigh 5-7 minutes.
Transfer to a piping purse too pipage or spoon meringue on top of chilled Lemon Tart. Store inwards an airtight container inwards the refrigerator upwardly to three days.
Recipe Video
RECOMMENDATIONS:
- Read the spider web log postal service for additional information well-nigh what to exercise if you lot undercooked the filling, or if you lot tin freeze lemon meringue tart, etc.
- Watch step-by-step photos too 102 seconds video to run into the whole procedure of making lemon meringue tart.
Amount Per Serving
Calories 285
Source: alsothecrumbsplease.com
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