Recipe adapted from
Chef Kevin Miller
1¾ cups sugar, divided
4 large eggs
¾ cup heavy cream
1⁄2 cup Meyer lemon juice
4 egg whites
1⁄8 teaspoon cream of tartar
¼ cup water
1. Preheat oven to 260°.
2. In a medium bowl, whisk together ¾ cup sugar and eggs. Add cream and lemon juice to sugar mixture, and whisk until combined. Pour into baked tart crust. Cover the edges of tart with foil to prevent overbrowning, and bake for 25 to 30 minutes or until set. Place on wire rack to cool.
3. In the bowl of a stand mixer fitted with whisk attachment, combine egg whites and cream of tartar. Beat at high speed until egg whites are foamy.
4. In a small heavy-bottom saucepan, combine remaining 1 cup sugar and ¼ cup water; swirl saucepan to moisten sugar. Bring to a boil over high heat, stirring just until sugar dissolves. To prevent crystallization of the sugar, wash down the sides of the saucepan using a pastry brush dipped in water. Cook sugar mixture, without stirring, until a candy thermometer registers soft-ball stage (235° to 240°). When the sugar mixture reaches 224°, beat the egg whites to soft peaks. With the mixer at medium speed, slowly add the sugar mixture to the egg white mixture. Increase speed to high, and beat until the bottom of the mixer bowl is room temperature.
5. Place meringue into a pastry bag fitted with a star tip, and pipe onto cooled tart. Lightly brown the top of the meringue using a pastry torch, or place under the broiler for 20 to 25 seconds. Store in refrigerator, covered, for up to 1 day.
Meyer Lemon Tart with Meringue is a refreshing dessert to serve any time of the day. The cream’s sweetness and lemon’s tartness combine to give your tastebuds an enjoyable treat.