Meyer Lemon Tart with Meringue

Meyer Lemon Tart with Meringue
Makes 1 (12-inch) tart

Recipe adapted from
Chef Kevin Miller

Yountville, California 

1¾ cups sugar, divided
4 large eggs
¾ cup heavy cream
1⁄2 cup Meyer lemon juice
Tart Crust (recipe below)
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.

Tart Crust
Makes 1 (12-inch) tart crust

Recipe adapted from
Chef Kevin Miller
Yountville, California 

2¼ cups all-purpose flour
½ cup sugar
¼ teaspoon salt
6½ ounces (13 tablespoons)
cold unsalted butter, cut into
½-inch cubes
1 large egg
¾ teaspoon vanilla paste

1. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, salt, and butter. Mix on low speed until the butter mixture resembles coarse meal. In a small bowl, combine egg and vanilla paste. Add egg mixture to flour mixture, and mix until just combined. Remove from bowl, and place on a clean work surface. Form dough gently into a disk, and cover with plastic wrap. Place in the refrigerator, and allow the dough rest for 1 hour before use.

2. On a lightly floured surface, roll dough out to 3⁄8- to ½-inch thickness. Carefully fit into a 12-inch tart pan with a removable bottom, pressing into bottom and up sides. Cover with plastic wrap, and place in refrigerator for 30 minutes to rest. Remove plastic, and line pan with parchment paper. Fill with pie weights. Preheat oven to 375°.

3. Bake for 15 to 20 minutes. Remove weights and parchment paper. Cover the edges of tart with foil, and return to the oven to bake for an additional 10 to 15 minutes or until golden brown. Place crust on wire rack to cool.