Lemon Meringue Tarts

Chef Joe Baker demonstrated how to make these tarts as part of our Market to Kitchen Chef Series on September 19, 2015.

Lemon Cream:
100 grams egg yolks
100 grams whole egg
100 grams sugar
100 grams lemon juice
Zest of 2 large lemons (optional)
100 grams butter, soft

Combine the eggs, sugar, juice, and zest and mix until well incorporated.  Cook over low heat, stirring constantly, until thick and shiny like pudding.  Remove from heat and stir in butter until completely even.  Cover directly with plastic wrap and chill until needed.  Alternatively, can and chill for future use.

Croustade Dough:
500 grams all purpose flour
110 grams water, warm
300 grams butter, melted
130 grams egg yolks
7 grams salt

Sift together the flour and salt.  Separately combine the water, butter, and yolks.  Blend the two together until completely smooth and even.  Wrap tightly and chill at least 20 minutes.

Italian Meringue:
200 grams egg whites
75 grams sugar
10 grams salt
325 grams sugar
85 grams water

In the bowl of a stand mixer, whip together the egg whites and small measure of sugar at low speed to create a foamy mass.  Separately, cook the large measure of sugar and water to 242F, do not stir!  Once the syrup is hot enough, increase the whipping to high speed and pour the syrup down the side of the bowl into the whipping meringue.  Allow to whip until cool and use quickly.  Does not store well.  If you have extra, bake meringue cookies at 300F until dry and crisp.



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