Lemon Meringue Tart
First off.. we want to wish our readers and customers a very happy Chinese New Year! We’re always pro sugary delights, but around special occasions our sweet tooths start to act up abit more than the usual so we thought we’d share this Lemon meringue tart recipe that was featured in the latest Bloesem Gazette. It’s not exactly a Chinese New Year treat, but who can pass up a great lemon meringue tart?
Dessert always does the trick, whether it’s to complement a hearty conversation or alleviate an awkward silence. What’s better than a zesty lemon meringue tart after a rich meal. After all, there’s always room for dessert don’t you agree? Whip up this all-time favourite to serve during friendly catch- ups!
For the pastry: 1 1/4 cups all-purpose flour 110g/4oz cold unsalted butter, cubed 2 tablespoons of sugar 1 egg yolk Pinch of salt 1/4 cup ice water
For Lemon Curd: 1 1/4 cups sugar 100g unsalted butter, at room temperature 1 tablespoon cornflour 1/8 cup finely grated lemon zest 1/2 cup freshly squeezed lemon juice 4 large eggs 3 egg yolks (save the whites for the meringue) Pinch of salt
For Meringue: 1/2 cup sugar 4 large egg whites 1/4 teaspoon cream of tartar Pinch of salt
Place flour, butter, sugar and salt in the bowl of a food processor fitted with a steel blade. Using the pulse button, process the mixture until butter is in small bits. Using your hands, add egg yolk and cold water to mixture to form a firm dough. Wrap dough in cling film and allow to rest in the refrigerator for at least 30 minutes.
Preheat the oven to 190 degree Celsius and grease a 9-inch tart pan with removable sides.
Roll out dough to thickness of 0.7cm and surface large enough to fit tin. Trim off excess using a sharp knife and prick holes all over the bottom of tart shell with a fork. Line the tart shell with buttered aluminum foil (butter side down) and fill with baking beans. Bake for 10 minutes. Remove foil with baking beans and bake for another 15 to 20 minutes or until lightly browned.
Meanwhile for the lemon curd, cream butter and sugar in the bowl of an electric mixer for 1 minute. On low speed, mix in eggs and yolks at intervals, and add in lemon zest, lemon juice and salt. Pour mixture into a saucepan and cook over low heat until it reaches 80 degree Celsius, whisking constantly. Set aside to cool.
For meringue, whisk egg whites, cream of tartar and salt with a electric mixer until they become frothy. Add in sugar, a spoonful at a time, and whisk for about 2 minutes till meringue is thick and glossy. Transfer the meringue into a piping bag.
Pour lemon curd into tart shell and pipe meringue on top of it. Bake for 8 minutes at 190 degree Celsius, until the meringue is lightly browned. Set aside to cool completely.
We hope you enjoy the recipe! Test it out and let us know what you think.. and if you enjoy food as much as we do.. we share much more of our food styling and recipe creating journey on our instagram feeds. We will also be bringing our Food styling and mobile photography bloesem class to Amsterdam this March, so do join us, we promise it’s great fun!
Always clean and minimal.. Mei enjoys baking and cooking up treats that she shares on her instagram.
Zara isn’t much of a chef, but she loves assembling her food in fun patterns!
.. Bloesem Gazette “ The Conversation Issue“
.. #Instafood class in Amsterdam