MINI LEMON MERINGUE TARTS
These lemon tarts have a light-textured filling and aren't overly sweet. This is a great recipe if you have left over buttermilk to use up. A nice, quick tart made even quicker if you use frozen tart shells. Store tarts in the refrigerator once called.
Provided by Leslie O'Ray-Curnew
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 45m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Arrange tart shells on a baking sheet.
- Bake in the preheated oven until heated through, about 5 minutes. Remove from the oven; leave oven on.
- Whisk egg yolks, 3/4 cup sugar, butter, lemon juice, and zest together in a medium bowl. Whisk in buttermilk. Add flour and salt; whisk well.
- Pour filling into the tart shells, filling them almost to the top.
- Bake in the preheated oven until filling rises and appears set, about 15 minutes. Watch carefully to avoid overcooking.
- Prepare meringue while the tarts are baking. Beat egg whites with an electric mixer on high speed until frothy. Add remaining 1/2 cup sugar and cream of tartar; continue beating until meringue is stiff and shiny.
- Top baked tarts with meringue. Ensure that you press the meringue down to form a seal around the edges.
- Return tarts to oven and bake until meringue starts to brown, about 10 minutes more. Let cool before serving.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 21.8 g, Cholesterol 33.1 mg, Fat 6 g, Fiber 0.1 g, Protein 2.3 g, SaturatedFat 2.3 g, Sodium 91.6 mg, Sugar 13.8 g
GRANDMA'S LEMON MERINGUE PIE
This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.
Provided by Emilie S.
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
- To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
- Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g
LEMON MERINGUE TARTS
Steps:
- For the crust: Place 12 identical 3 1/4-inch brioche a tete molds in the freezer.
- Combine flour and salt in the bowl of a food processor and pulse to 2 to 4 times, then add butter and pulse 8 to 10 times, until texture looks mealy and no large lumps of butter remain. Pour on water and pulse 5 times. (At this point, the mixture should hold together when squeezed.) Turn the dough out onto a sheet of plastic wrap and draw the plastic up around it, squeezing and pressing the dough into a ball. Flatten into a 1-inch-thick disk and refrigerate for 15 minutes.
- Remove the dough from the refrigerator, unwrap and place on a lightly floured piece of parchment paper. Dust the top of the disk with a small amount of flour and top with a second sheet of parchment. Roll dough out into a round 1/8-inch thick. Use a 5-inch biscuit cutter and cut 6 circles out of the dough. Re-roll once if necessary.
- Remove the brioche molds from the freezer. Line 6 of the molds with the dough, being careful to press the dough into all the nooks and crannies. Gently run the rolling pin over the tops of the molds to trim the edges. Nestle each of the empty brioche molds inside the molds with the dough. Place the sandwiched molds in the freezer refrigerator for 15 minutes.
- Meanwhile, preheat the oven to 300 degrees F and position a rack in the center of the oven with a second just beneath it.
- Remove the sandwiched molds from the freezer. Place them, inverted, directly on the center rack with a sheet pan on the rack below to catch any butter that might render out. Bake for 30 minutes. Remove the molds from the oven. Flip right-side up and remove the top molds.
- Turn the oven up to 400 degrees F, return the tart shells to the oven and bake until golden brown, about 10 minutes more. Remove the tart shells from the oven and let cool completely on a baking rack before removing the shells from the molds.
- For the lemon filling: Whisk egg yolks until light in color in a medium nonreactive bowl and set aside.
- Whisk cornstarch, sugar, water and salt in a medium saucepan and bring to a simmer over medium heat. Remove from heat and temper the yolks by slowly adding the hot starch mixture to them in a steady stream, whisking constantly, until a third of the starch mixture has been worked into the eggs, then return that mixture to the saucepan. Whisk in the butter and continue heating until just boiling.
- Stir in the lemon juice and zest, reduce heat to medium-low and whisk constantly until mixture returns to a boil. Cook for 1 full minute more, then transfer to a medium bowl over an ice bath. Cool, stirring occasionally, until the curd is just slightly warmer than room temperature. (Do not chill or cool completely, or the curd will become difficult to spread.) Pour or use a pastry or zip top bag with the corner cut off to pipe the mostly cooled curd into the tart shells until flush with the tops of the shells. Cool filled tarts completely on a baking rack while you make the meringue topping.
- For the meringue: Whisk together the egg whites until foamy, then add the sugar, cream of tartar and salt in the heat-proof bowl of a stand mixer. Place the bowl over a pot of simmering water and whisk constantly until the mixture reaches 165 degrees F. Then return the bowl to the base of the stand mixer and whip the egg whites on medium-high speed until medium-stiff peaks form. Increase the speed to high and whip until stiff peaks form, about 5 minutes total. Transfer the meringue to a pastry bag fitted with a star tip.
- Pipe the meringue to cover the top of the cooled tarts. Brown the meringue under a preheated low broiler, about 1 minute, or with a kitchen torch.
LEMON TART
Here's a luscious way to end a meal! Smooth and creamy, with a refreshing lemon taste, this tart gets rave reviews. Every time I serve it to someone new, it results in a request for the recipe. -Erlene Cornelius, Spring City, Tennessee
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine sugar and cornstarch. Gradually add milk until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly. Cook 2 minutes longer (mixture will be very thick)., Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice. Cover and cool completely. , Fold in sour cream. Pour into pastry shell. Refrigerate for at least 2 hours before cutting. Garnish with whipped topping.
Nutrition Facts : Calories 386 calories, Fat 21g fat (11g saturated fat), Cholesterol 124mg cholesterol, Sodium 191mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 0 fiber), Protein 4g protein.
DOLESTER MILES'S LEMON MERINGUE TART
The celebrated pastry chef Dolester Miles learned to bake in a small town called Bessemer, outside Birmingham, Ala. She took the tastes of desserts passed down from her mother and her aunt, and re-worked them with the techniques she has picked up in her more than 30 years at the Birmingham restaurants Highlands Bar & Grill, Chez Fonfon and Bottega. This lemon meringue tart, reminiscent of a Southern icebox cake but with a French feel, is a perfect example. She stirs in white chocolate to give the curd a luscious mouth feel, and finishes it with a drift of soft Swiss meringue toasted with a blowtorch. A few seconds under the broiler will work, too. She cautions cooks never to take their eyes off the tart during that final step. "It'll get away from you fast," she said.
Provided by Kim Severson
Categories pies and tarts, dessert
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- In the bowl of a food processor, place flour, confectioners' sugar and salt, and quickly pulse to combine. Add butter and pulse until the mixture resembles coarse bread crumbs, then add egg yolks and pulse until the dough comes together. Form the dough into a disc, wrap in plastic and chill for at least 1 hour.
- Heat oven to 350 degrees.
- Roll out dough on a lightly floured surface to a thickness of 1/8 inch, then transfer it into a 9 1/2-inch tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, then trim it by rolling your rolling pin over the top of the tart pan edge. Pierce crust all over with a fork and freeze for 30 minutes. Remove from freezer, place tart pan on a baking sheet, and bake for about 20 minutes until golden. Remove tart from baking sheet and let pan cool slightly on a rack.
- Meanwhile, prepare the filling: Separate the eggs, saving 3 of the whites to use in the meringue. In a small saucepan, stir together 1/2 cup/101 grams sugar, the lemon zest and juice and the egg yolks. Cook over medium heat, whisking constantly, until quite warm. Stir in butter and continue to cook, whisking to prevent burning, for about 7 to 10 minutes or until the mixture becomes thick. Remove from heat and stir in the white chocolate until it melts into the mixture.
- Pour lemon mixture through a fine-mesh strainer into a medium bowl and use a spatula to press until just the solids remain. Discard the solids. Spoon mixture into the prepared tart shell and chill for 4 hours.
- Make the meringue: Set up a double boiler and bring the water in the bottom pan to a boil over medium-high heat. Combine the 3 egg whites with 3/4 cup/151 grams sugar in the top of the double boiler and whisk constantly until the sugar has dissolved and the mixture is hot.
- Pour the meringue mixture into the bowl of a stand mixer fitted with the whisk attachment. Whip at medium-high speed for about 2 minutes then increase speed to high and whip for about 4 to 6 minutes more or until the mixture is stiff. Spoon meringue over tart and spread with an offset spatula.
- Using a kitchen torch, brown the meringue lightly, holding the torch about 2 inches away from the tart. Alternatively, place tart under a preheated broiler with the oven rack placed 8 inches from the heat source. Broil 30 to 45 seconds, watching carefully so the meringue turns golden brown and does not burn. Remove tart ring and serve immediately.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 21 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 115 milligrams, Sugar 34 grams, TransFat 1 gram
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- Place the Flour, Icing Sugar and Salt in the bowl of your Food Processor and pulse to combine (see note 1 if making by hands). Add the cold Butter cut into small cubes, then blend until get very small crumbs.
- Place the Egg Yolks, Sugar and Lemon Juice& Zest in a small pot. Whisk to combine then turn on low heat. Whisk for a few minutes or until the liquid starts to slightly thicken and the sugar has dissolved - about 3 to 5 minutes.
- Place the Egg White and Salt in the clean bowl of your Mixer (or a large mixing bowl if using a hand mixer). Whisk on medium low to medium speed until you reach very soft peaks, slowly increasing the speed.
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- Make the crust in a food processor: Place flour, sugar, salt, and butter in a food processor and pulse 4-5 times until coarse meal forms. Add egg yolk and pulse 2 times. Add one tablespoon water at the time and pulse 1-2 times after every tablespoon. Stop pulsing when the dough starts to clump. Watch the step-by-step photos and the video to see the required consistency.
- Fill a saucepan 2 inches high with water and bring to a simmer over medium-low heat. Place egg whites, sugar, and cream of tartar in a heatproof bowl (preferably glass) and set over the saucepan. The bowl should not touch the water.
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