Combine all Pâte Sucrée Crust ingredients in a food processor and pulse until it forms a dough. Wrap and chill for at least 1 hour.
Roll out dough and press into a 9-inch tart pan with removable bottom. Prick the bottom with a fork. Blind bake with pie weights for 15-20 minutes, then remove weights and bake for 5-10 minutes more, or until golden brown. Cool completely.
To make Meyer Lemon Curd, whisk together Lemon juice, Granulated sugar, Egg yolks, and Lemon zest in a heatproof bowl. Place over a simmering pot of water (double boiler) and cook, stirring constantly, until thickened and coats the back of a spoon. Remove from heat and whisk in Butter until melted and smooth. Strain through a fine-mesh sieve. Pour into the cooled tart shell.
To make Italian Meringue, combine Granulated sugar and Water in a saucepan and heat to 240°F (115°C) – soft-ball stage. While sugar syrup heats, beat Egg whites with Cream of tartar until soft peaks form.
Slowly pour hot sugar syrup into Egg whites, beating constantly until stiff, glossy peaks form and the bowl is cool to the touch.
Spread Italian Meringue over Lemon Curd.
Using a kitchen torch, lightly brown the Meringue.
Chill for at least 30 minutes before serving.
Ingredients
8
1 1/4 cups156 gAll-purpose flour
1/2 cup113 gCold unsalted butter-cut into cubes
1/4 cup50 gPowdered sugar
150 gEgg yolk
2-3 tbsp30-45 mLIce water
1/4 tsp1.25 mLSalt
1 cup240 mLMeyer lemon juice-freshly squeezed
1 cup200 gGranulated sugar
1/2 cup113 gUnsalted butter-cut into cubes
455 gEgg yolks
1 tsp5 mLLemon zest
455 gEgg whites
1 cup200 gGranulated sugar
1/4 cup60 mLWater
1/4 tsp1.25 mLCream of tartar
Equipment
9-inch tart pan with removable bottom
Food processor
Saucepan
Whisk
Mixer
Rolling pin
Kitchen torch
Candy thermometer
Instructions
Preheat oven to 350°F (175°C).
Combine all Pâte Sucrée Crust ingredients in a food processor and pulse until it forms a dough. Wrap and chill for at least 1 hour.
Roll out dough and press into a 9-inch tart pan with removable bottom. Prick the bottom with a fork. Blind bake with pie weights for 15-20 minutes, then remove weights and bake for 5-10 minutes more, or until golden brown. Cool completely.
To make Meyer Lemon Curd, whisk together Lemon juice, Granulated sugar, Egg yolks, and Lemon zest in a heatproof bowl. Place over a simmering pot of water (double boiler) and cook, stirring constantly, until thickened and coats the back of a spoon. Remove from heat and whisk in Butter until melted and smooth. Strain through a fine-mesh sieve. Pour into the cooled tart shell.
To make Italian Meringue, combine Granulated sugar and Water in a saucepan and heat to 240°F (115°C) – soft-ball stage. While sugar syrup heats, beat Egg whites with Cream of tartar until soft peaks form.
Slowly pour hot sugar syrup into Egg whites, beating constantly until stiff, glossy peaks form and the bowl is cool to the touch.
Spread Italian Meringue over Lemon Curd.
Using a kitchen torch, lightly brown the Meringue.
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