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Lemon Meringue Tart, Manhattan Style




Source of Recipe


the web


Recipe Introduction


Tart Dough - makes eight 4-inch tart shells


List of Ingredients




Lemon Filling

- Grated zest of 1 lemon
- 1 cup granulated sugar
- ½ cup fresh lemon juice, strained
- 4 large eggs
- 1 large egg yolk
- 12 tbsps unsalted butter, cut into 6 pieces

Recipe



In a medium bowl, combine lemon zest and sugar. Rub together between your hands until well combined.

In a stainless steel (or non-reactive) saucepan, combine lemon juice, eggs, egg yolk, and lemon-sugar. Whisk until combined, and heat over medium heat to cook for 3 to 5 minutes, whisking constantly. Remove the saucepan from heat as soon as it boils. Strain the mixture into a medium bowl.

Use a ladle to fill the baked tart shells with the lemon mixture. Chill tarts for 30 minutes or until set.

Meringue

- 6 ring molds, 2 to 3-inches in diameter, 1 to 1½-inches high
- Canola or vegetable oil for the rings
- 3 large egg whites, at room temperature
- ½ tsp cream of tartar
- ½ cup granulated sugar

Lightly oil the inside of a 2 or 3-inch ring mold. Place one mold at the centre of each tart.

Using an electric mixer, whip the egg whites for two minutes on low speed. Add cream of tartar, and whip on medium speed. When soft peaks have formed, add the sugar and continue to whip until firm and glossy.

Spoon the meringue evenly into the ring molds. Dip a spoon into the meringue and quickly remove to create a peak on each tart. Place tarts in freezer for at least 20 minutes.

Before serving, carefully remove ring molds, and let tarts sit at room temperature for 10 to 15 minutes before serving.

Makes six 4-inch tarts.