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Lemon Tart with Italian Meringue and Berries RECIPE
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=N6zH0P3m4Yw
Today I'm making a mouthwatering Lemon Tart topped with toasted Italian Meringue and fresh berries. It's the perfect spring time dessert! You can find the full recipe below. • FOLLOW: • ~Website: http://www.sugarhighscore.com • ~Twitter: / sugarhighscore • ~Instagram: / sugarhighsc. . • ~Facebook: / sugarhighscore • Lemon Tart Recipe • Ingredients: • Tart Dough: • 1 egg yolk • 2 tbsp very cold water • 1 tsp vanilla extract • 1 1/4 cups all purpose flour • 1/3 cup granulated sugar • 1/4 tsp salt • 8 tbsp (1 stick) cold unsalted butter • Lemon Curd Filling: • 2 large eggs, plus 2 egg yolks • 1 cup granulated sugar • 1 tbsp lemon zest • ½ cup freshly squeezed lemon juice (2 – 3 lemons) • 2 tbsp heavy cream • 8 tbsp unsalted butter • Optional Italian Meringue (this makes WAY more than you will need): • 1 cup granulated sugar • 1/3 cup water • 5 egg whites, room temperature • ¼ tsp cream of tartar • Toppings: • Fresh berries • Directions: • Tart Dough: In a small bowl, stir together the egg yolk, water and vanilla. Set aside for later. • Combine the flour, sugar and salt into a food processor. Give it a few pulses to combine. Add the butter into the flour mixture and mix in the food processor until the texture resembles coarse cornmeal. Add the egg mixture and mix just until the dough comes together. • Wrap the dough in plastic wrap and chill for 30 minutes. • Preheat oven to 375 degrees. • Generously sprinkle the surface with flour and begin rolling out the dough to about the same size as your pan including enough for the sides. If your dough is too sticky, knead in a little more flour. • Transfer the dough over to a greased tart tin and use your hands to press it into the pan. Remove the excess dough. • Line the tart dough with foil and spread a thin layer of pie weights, dry beans or uncooked rice over the foil. • Bake for about 15 minutes and then check the crust. If the foil pulls away without sticking, you can take the foil and weights off. Prick the dough with a fork a few times just in case it wants to puff up. • Put the tart back into the oven for 5 – 10 minutes or until the edges start to brown. • Remove from the oven and allow to cool completely. • Lemon Curd: Place a heatproof bowl over a simmering pot of water (bain-marie). The bowl should not touch the water. Place the eggs, sugar, lemon zest, lemon juice and heavy cream into the bowl and cook over medium heat, whisking constantly. The curd is ready to come off the heat when it reaches 170 degrees. This could take up to 20 minutes. • Remove from the heat and strain through a sieve. Add the butter and whisk until completely smooth. • Place the lemon curd in the refrigerator to cool. • Italian Meringue: In an electric mixer, whip the egg whites on low until foamy. Add the cream of tartar, and mix on medium speed until soft peaks form. • While the eggs are mixing, prepare the sugar syrup. Combine the sugar and water in a small pot and cook over a burner until a candy thermometer reaches 235 degrees. Use a pastry brush dipped in water to brush the inside walls of the pot to prevent sugar crystals from forming. • Once the syrup has reached 235 degrees and the egg whites have formed soft peaks, gently pour the hot syrup into the egg whites while the mixer is running. Beat until eggs reach stiff peak stage. • Assemble: Spread the lemon curd filling into the tart crust. • Place the meringue into a piping bag fitted with a wilton tip 125 and begin piping the meringue in a back and forth motion. Toast the meringue with a cream brulee torch. • Cover in fresh berries. Enjoy! • *This tart is best when eaten within 24 hours. It needs to be kept in the refrigerator.
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