Classic Meyer Lemon Meringue Tart Recipe By Tasty

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LEMON MERINGUE BARS RECIPE BY TASTY



Lemon Meringue Bars Recipe by Tasty image

Here's what you need: all-purpose flour, powdered sugar, salt, unsalted butter, large eggs, egg yolk, granulated sugar, lemon juice, lemon zest, all-purpose flour, egg white, salt, granulated sugar

Provided by Alix Traeger

Categories     Desserts

Yield 9 servings

Number Of Ingredients 13

1 ½ cups all-purpose flour
½ cup powdered sugar
½ teaspoon salt
¾ cup unsalted butter, 1 1/2 sticks, cubed, room temperature
3 large eggs
1 egg yolk, reserve white for meringue
1 cup granulated sugar
½ cup lemon juice
1 tablespoon lemon zest
¼ cup all-purpose flour
1 egg white
1 pinch salt
⅓ cup granulated sugar

Steps:

  • Preheat oven to 325˚F (170˚C). Grease and line a 9-inch (23 cm) square baking dish with parchment paper and place on a baking sheet.
  • Make the crust: combine the flour, powdered sugar, salt, and butter in a medium bowl, and use your hands to mix until a crumbly dough forms.
  • Transfer the dough to the prepared pan, and use your hands to press it against the bottom and about 1 inch (2 cm) up the sides. Poke the bottom all over with a fork.
  • Bake for 20 minutes, until light golden brown.
  • While the crust is baking, make the lemon filling: In a large bowl, whisk together the eggs and egg yolk. Add the granulated sugar, lemon juice, zest, and a pinch of salt, and whisk to combine. Whisk in the flour until just combined.
  • When the crust is done baking, remove it from the oven. Pour the lemon filling over the crust and carefully return it to the oven for 25 minutes, until the filling no longer jiggles and the center is mostly set.
  • While the filling bakes, make the meringue: In a clean, dry medium bowl, use an electric hand mixer to beat the egg white until stiff peaks form. Add about half of the sugar, whip for 30 seconds, then add the rest of the sugar and whip until combined. Transfer the meringue to a pastry bag fitted with a large tip or zip-top bag with a corner snipped off.
  • Pipe 9 evenly-spaced dollops of meringue on top of the lemon bars.
  • Return to the oven for 10-12 minutes, until the meringues are lightly browned.
  • Let cool completely, then refrigerate for 1-2 hours.
  • Slice into 9 bars. Serve chilled or at room temperature.
  • Enjoy!

Nutrition Facts : Calories 370 calories, Carbohydrate 44 grams, Fat 18 grams, Fiber 0 grams, Protein 6 grams, Sugar 29 grams

LEMON MERINGUE TARTS



Lemon Meringue Tarts image

Provided by Alton Brown

Categories     dessert

Time 4h30m

Yield 6 tartlets

Number Of Ingredients 15

150 grams all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
110 grams (8 tablespoons) cold unsalted butter, sliced into very thin pats
1/4 cup ice water
4 large egg yolks (reserve whites for meringue)
50 grams (1/3 cup) cornstarch
280 grams (1 1/3 cups) sugar
1 1/2 cups water
1/4 teaspoon kosher salt
45 grams (3 tablespoons) unsalted butter
1/2 cup lemon juice plus 1 tablespoon finely grated lemon zest
4 large egg whites
120 grams sugar
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt

Steps:

  • For the crust: Place 12 identical 3 1/4-inch brioche a tete molds in the freezer.
  • Combine flour and salt in the bowl of a food processor and pulse to 2 to 4 times, then add butter and pulse 8 to 10 times, until texture looks mealy and no large lumps of butter remain. Pour on water and pulse 5 times. (At this point, the mixture should hold together when squeezed.) Turn the dough out onto a sheet of plastic wrap and draw the plastic up around it, squeezing and pressing the dough into a ball. Flatten into a 1-inch-thick disk and refrigerate for 15 minutes.
  • Remove the dough from the refrigerator, unwrap and place on a lightly floured piece of parchment paper. Dust the top of the disk with a small amount of flour and top with a second sheet of parchment. Roll dough out into a round 1/8-inch thick. Use a 5-inch biscuit cutter and cut 6 circles out of the dough. Re-roll once if necessary.
  • Remove the brioche molds from the freezer. Line 6 of the molds with the dough, being careful to press the dough into all the nooks and crannies. Gently run the rolling pin over the tops of the molds to trim the edges. Nestle each of the empty brioche molds inside the molds with the dough. Place the sandwiched molds in the freezer refrigerator for 15 minutes.
  • Meanwhile, preheat the oven to 300 degrees F and position a rack in the center of the oven with a second just beneath it.
  • Remove the sandwiched molds from the freezer. Place them, inverted, directly on the center rack with a sheet pan on the rack below to catch any butter that might render out. Bake for 30 minutes. Remove the molds from the oven. Flip right-side up and remove the top molds.
  • Turn the oven up to 400 degrees F, return the tart shells to the oven and bake until golden brown, about 10 minutes more. Remove the tart shells from the oven and let cool completely on a baking rack before removing the shells from the molds.
  • For the lemon filling: Whisk egg yolks until light in color in a medium nonreactive bowl and set aside.
  • Whisk cornstarch, sugar, water and salt in a medium saucepan and bring to a simmer over medium heat. Remove from heat and temper the yolks by slowly adding the hot starch mixture to them in a steady stream, whisking constantly, until a third of the starch mixture has been worked into the eggs, then return that mixture to the saucepan. Whisk in the butter and continue heating until just boiling.
  • Stir in the lemon juice and zest, reduce heat to medium-low and whisk constantly until mixture returns to a boil. Cook for 1 full minute more, then transfer to a medium bowl over an ice bath. Cool, stirring occasionally, until the curd is just slightly warmer than room temperature. (Do not chill or cool completely, or the curd will become difficult to spread.) Pour or use a pastry or zip top bag with the corner cut off to pipe the mostly cooled curd into the tart shells until flush with the tops of the shells. Cool filled tarts completely on a baking rack while you make the meringue topping.
  • For the meringue: Whisk together the egg whites until foamy, then add the sugar, cream of tartar and salt in the heat-proof bowl of a stand mixer. Place the bowl over a pot of simmering water and whisk constantly until the mixture reaches 165 degrees F. Then return the bowl to the base of the stand mixer and whip the egg whites on medium-high speed until medium-stiff peaks form. Increase the speed to high and whip until stiff peaks form, about 5 minutes total. Transfer the meringue to a pastry bag fitted with a star tip.
  • Pipe the meringue to cover the top of the cooled tarts. Brown the meringue under a preheated low broiler, about 1 minute, or with a kitchen torch.

CLASSIC MEYER LEMON MERINGUE TART RECIPE BY TASTY



Classic Meyer Lemon Meringue Tart Recipe by Tasty image

Here's what you need: fresh meyer lemon juice, granulated sugar, kosher salt, large eggs, large egg yolks, unsalted butter, granulated sugar, water, large egg whites, French pastry tart shell

Provided by Tasty

Categories     Desserts

Time 1h45m

Yield 4 servings

Number Of Ingredients 10

½ cup fresh meyer lemon juice, (from 4-5 lemons)
⅔ cup granulated sugar
¼ teaspoon kosher salt
2 large eggs
4 large egg yolks
1 stick unsalted butter, chilled and cubed
1 ⅓ cups granulated sugar
⅓ cup water
4 large egg whites
1 French pastry tart shell, baked

Steps:

  • Make the Meyer lemon curd: Fill a small pot halfway with water and bring to a boil. Place a medium heatproof bowl over the pot, making sure the bottom of the bowl is not touching the water. Reduce the heat to medium-low. Add the Meyer lemon juice, sugar, salt, eggs, and egg yolks to the bowl and cook, whisking constantly, for 10 minutes, until the mixture is smooth and foamy. Add the butter, a cube at a time, whisking continuously until melted and incorporated and the curd thickens. If the mixture has curdled, strain through a fine-mesh strainer into a clean bowl.
  • Make the meringue. In a small pot, combine the water and sugar and boil over medium-high heat until the temperature reaches 180°F (82°C), about 10 minutes.
  • Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy.
  • Increase the mixer speed to high and slowly pour in the hot sugar syrup. Whip until stiff peaks form, 6-8 minutes.
  • Add the Meyer lemon curd to the tart shell and spread in an even layer. Dollop the meringue on top of the curd. Use a kitchen torch to toast the meringue until light golden brown. Chill the tart in the refrigerator for one hour until ready to serve.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 501 calories, Carbohydrate 73 grams, Fat 14 grams, Fiber 0 grams, Protein 19 grams, Sugar 72 grams

LEMON MERINGUE TART



Lemon Meringue Tart image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 16

1 1/4 cups all-purpose flour
1/2 cup plus 3 tablespoons sugar
Kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold vegetable shortening (recommended: Crisco)
1/4 cup ice water
4 extra-large egg whites, at room temperature
1/4 teaspoon cream of tartar
Lemon Filling, recipe follows
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
4 extra-large eggs
3 extra-large egg yolks (save the whites for the meringue)
1/4 cup finely grated lemon zest (6 to 8 lemons)
1/2 cup freshly squeezed lemon juice
1/8 teaspoon kosher salt

Steps:

  • Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
  • Meanwhile, preheat the oven to 375 degrees F.
  • Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.
  • Raise the oven temperature to 425 degrees F.
  • For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.
  • Immediately spread the lemon filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt. Don't worry; it will look curdled.
  • Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly. Don't allow it to boil! It will be 175 degrees F on an instant-read thermometer. Pour into a bowl and cool to room temperature.

RUSTIC MEYER LEMON TART



Rustic Meyer Lemon Tart image

The delicate flavor of Meyer lemons can get lost in the shuffle of most lemon desserts. But this recipe is the perfect reason to seek out the special citrus; the simple curd filling really lets them shine. The dish was inspired by recipes in " Chez Panisse Desserts," by Lindsey Remolif Shere.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h25m

Yield Makes one 9-inch tart

Number Of Ingredients 11

1 cup all-purpose flour
2 tablespoons sugar
Salt
1/4 teaspoon finely grated Meyer lemon zest
1 stick cold unsalted butter, cut into pieces
1/2 teaspoon pure vanilla extract
2 large eggs plus 3 large egg yolks
1/4 cup plus 2 tablespoons sugar
1/4 teaspoon cornstarch
3 tablespoons finely grated Meyer lemon zest, plus 1/3 cup fresh Meyer lemon juice (from 3 lemons)
6 tablespoons unsalted butter, cut into small pieces

Steps:

  • Preheat oven to 375 degrees. Make the crust: Whisk together flour, sugar, 1/2 teaspoon salt, and the lemon zest in a large bowl. Cut in butter with a pastry cutter or your fingers until dough begins to hold together.
  • Stir together 1 tablespoon water and vanilla, then mix into dough. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes.
  • Using your fingers, press dough evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Freeze for 30 minutes.
  • Bake tart shell until golden, about 25 minutes. Let cool completely.
  • Meanwhile, make the lemon curd: Whisk together eggs, egg yolks, sugar, and cornstarch in a medium saucepan. Whisk in lemon zest and juice. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 7 minutes. Remove from heat and whisk in butter, 1 piece at a time.
  • Pour filling into cooled tart shell. Bake until filling is browned, slightly puffed, and set, about 30 minutes. Let cool completely.

TASTY LEMON MERINGUE PIE



Tasty Lemon Meringue Pie image

The recipe for this yummy lemon pie comes from my grandmother. It's a lovely, special dessert that feels like home.-Merle Dyck, Elkford, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 13

1/2 cup sugar
1/4 cup cornstarch
Pinch salt
2 cups cold water
2 large egg yolks, lightly beaten
3 tablespoons lemon juice
1 teaspoon grated lemon zest
1 teaspoon butter
MERINGUE:
3 large egg whites, room temperature
1/8 teaspoon cream of tartar
6 tablespoons sugar
Pastry for single-crust pie (9 inches), baked

Steps:

  • In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in lemon juice, zest and butter until butter is melted. Set aside and keep warm. , For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Pour filling into crust. Spread meringue over hot filling, sealing edges to crust. Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving.

Nutrition Facts : Calories 246 calories, Fat 9g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 145mg sodium, Carbohydrate 39g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.

MEYER LEMON TART



Meyer Lemon Tart image

The Meyer lemon has always been something of a California secret, and every year when its brief growing season begins there, eager cooks sigh with relief. The Meyer is not as assertive as the common supermarket varieties, but it offers so much more in nuanced flavor that it is unforgettable. And these days, the Meyer's secret is finally out. A Meyer lemon contains about four times the sugar of a regular lemon, but it can be used almost interchangeably with the traditional varieties, adding a rounder edge to both sweet and savory dishes. And you can use the whole thing - from pulp to peel. This gorgeous tart is the ideal way to showcase its seductive fragrance and flavor. (Regular lemons will work well in this recipe too, but you'll likely want to add a bit more sugar.)

Provided by Amanda Hesser

Categories     dessert

Time 1h

Yield One 10-inch tart

Number Of Ingredients 12

8 ounces (2 sticks) unsalted butter, softened, plus extra for greasing pan
1/2 cup sugar
1 egg yolk
1/2 tablespoon milk
12 ounces (about 2 1/3 cups) all-purpose flour
1/4 teaspoon salt
1 1/4 pound (5 or 6) Meyer lemons
1 cup sugar
5 1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened, plus extra for greasing pan
7 large egg yolks
5 large eggs
1/8 teaspoon salt

Steps:

  • Make the crust: in the bowl of a mixer, cream together butter and sugar. Add egg yolk and the milk, and beat to combine. In a medium bowl, combine the flour with salt. Slowly add the flour to the butter mixture, stirring until completely blended. Gather dough into two balls. Freeze one for future use, chill the other for at least 1 hour.
  • Heavily butter a 10-inch tart pan with a removable bottom. Press the dough into the pan and trim the edges. Prick the bottom with a fork, and place the shell in the freezer for 30 minutes.
  • While shell is in freezer, prepare lemon curd. Grate zest of lemons. Squeeze lemons to extract 1 cup of juice. In a medium nonreactive saucepan, combine juice and zest. Add remaining sugar, butter and salt. Place over medium heat, stirring once or twice, until sugar is dissolved and the butter is melted.
  • In bowl of a mixer, combine eggs and egg yolks until blended. Slowly add hot lemon mixture to eggs until blended. Return mixture to saucepan, and place over low heat. Whisk constantly until mixture thickens to a pudding-like consistency; do not allow it to boil. Remove from heat, and continue to stir to stop the cooking. Strain lemon curd into a bowl. Adjust sugar to taste; the curd should be tart, but may need additional sugar if the lemons were unripe. Cover with plastic wrap, pressing it right against the surface of the curd. Allow to cool.
  • Heat oven to 375 degrees. Remove tart shell from freezer, and bake until lightly golden, 20 to 25 minutes. Remove from heat and allow to cool slightly. Spoon lemon curd into tart shell, and smooth the top. Bake until filling has puffed around the edges, about 30 minutes. Cover edges with foil, if necessary, to prevent over-browning. Cool to room temperature before serving.

GRANDMA'S LEMON MERINGUE PIE



Grandma's Lemon Meringue Pie image

This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.

Provided by Emilie S.

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 40m

Yield 8

Number Of Ingredients 11

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  • To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  • Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g

MEYER LEMON PIE



Meyer Lemon Pie image

A tangy sweet and sour treat, the Meyer lemons make it sweeter than a traditional lemon pie, but still keep that citrus kick.

Provided by Melissa Cebrian

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Time 50m

Yield 8

Number Of Ingredients 5

1 ¼ cups white sugar
3 large eggs
3 ¾ fluid ounces Meyer lemon juice
¼ cup butter, melted
1 (9 inch) pastry shell, unbaked

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes.
  • Pour melted butter into the blender and blend for 30 seconds more.
  • Transfer lemon filling to the pastry shell.
  • Bake in the preheated oven until filling is just set, 30 to 35 minutes. Allow pie to rest until completely set before serving, about 15 minutes more.

Nutrition Facts : Calories 315.9 calories, Carbohydrate 42.9 g, Cholesterol 85 mg, Fat 15.1 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 184.1 mg, Sugar 31.8 g

CLASSIC LEMON MERINGUE PIE



Classic Lemon Meringue Pie image

This is the one and only lemon meringue pie recipe you'll ever need. The flaky and tender from-scratch crust is worth the effort. -Lee Bremson, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 20

1-1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 to 3 tablespoons cold water
FILLING:
1-1/4 cups sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
1-1/2 cups water
3 large egg yolks, lightly beaten
2 tablespoons butter
1-1/2 teaspoons grated lemon zest
1/3 cup lemon juice
MERINGUE:
1/2 cup sugar, divided
1 tablespoon cornstarch
1/2 cup cold water
4 large egg whites
3/4 teaspoon vanilla extract

Steps:

  • In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust., For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool., Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 444 calories, Fat 17g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 282mg sodium, Carbohydrate 68g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.

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From tastykitchen.com


MEYER’S LEMON TART (MERINGUE TOO!) – THE SIMPLY LUXURIOUS LIFE®
If you would like to add a touch of style to your tart or mini tarts, use a piping bag, a nozzle fitting that you desire, and fill the bag with the meringue. 11. Remove the tart; and turn up the oven temperature to 475°f. Fill tart shell with lemon curd, smoothing top. Then pipe or place the meringue on top per your desired look. Bake for ...
From thesimplyluxuriouslife.com


21 MEMORABLE, MAGICAL MEYER LEMON RECIPES — SWEET & SAVORY
2022-02-22 This dish includes Yukon Gold potatoes, artichoke hearts, green beans, olives, basil leaves, and Meyer lemon juice/zest. Arrange the ingredients on a baking pan and season the fish. Then, bake everything in the oven at 450°F. This is an easy and delicious recipe you can make any day of the week. 6.
From cookingchew.com


MEYER LEMON HONEY MERINGUE TART - MY RECIPE MAGIC
2015-04-03 With a few modern twists, classic meringue pie is elevated with sweet meyer lemons and topped with fluffy honey meringue and served in a buttery and flaky tart crust in this Meyer Lemon Honey Meringue Tart.
From myrecipemagic.com


MEYER LEMON TART RECIPE - LUDO LEFEBVRE | FOOD & WINE
Step 1. Bring the lemon juice to a boil in a heavy medium saucepan. Step 2. Whisk the sugar and eggs in a medium bowl to blend. (If using a stand mixer, you can whip until the egg and sugar ...
From foodandwine.com


MINI LEMON MERINGUE TARTS - A BAKING JOURNEY
2021-06-13 Gently slide the pastry inside the mini muffin tin and press on the bottom/edges to remove any air bubbles. Dock the pastry (poke the bottom with a fork) then place back in the fridge to rest for at least 1 hour, or up to 24 hours. Preheat your oven on 160'C/325'F and place the pastries in the freezer in the meantime.
From abakingjourney.com


TOP LEMON DESSERTS FROM ANNA OLSON - FOODNETWORK.CA
2018-06-01 Lemon Babas. Babas are yeast-raised Italian pastries typically made with pastry cream and a rum syrup. Inspired by Neapolitan lemons, Anna opts for a decadent lemon curd filling and soaks them in a luscious lemon syrup. Get The Recipe. 5 / 18.
From foodnetwork.ca


CLASSIC LEMON TART RECIPE - A CLASSIC TWIST
Set the bowl over a simmering pot of water (a double boiler) and cook the mixture, stirring constantly, until the mixture thickened about 10 minutes. Strain the mixture through a fine sieve and discard any solids. Cover the filling and refrigerate for 30 minutes. Pour the lemon curd into the cooled tart dough.
From aclassictwist.com


THE BEST MEYER LEMON MERINGUE TARTLETS - A FEAST FOR THE EYES
2015-02-07 Lemon is definitely my chocolate--and I especially love lemon meringue pie. This dessert is a "twist" on my favorite pie. I made a Pâte Brisée tart crust (buttery with a sweet balance of sugar). The crust was so tender and almost like a cookie. The Meyer lemon curd had just the right balance of tartness and sweet, and the piped on meringue "stars" made these …
From afeastfortheeyes.net


MEYER LEMON GINGER TART WITH TOASTED HONEY MERINGUE
2019-02-07 Combine the sugar, Meyer lemon zest, and grated ginger into a bowl. Rub the mix between your hands to release the oils of the zest and the liquid of the ginger. The mixture will be like wet sand. Add the eggs and egg yolks to the sugar mixture and whisk to combine thoroughly. Add the Meyer lemon juice and whisk to combine.
From thelittlevintagebakingcompany.com


MEYER LEMON MERINGUE TARTLETS - BAKE OR BUST
2018-03-11 Combine flour, sugar and salt into a food processor and pulse together. Add cold diced butter and pulse again until butter is broken down into very small pieces and the mixture resembles the texture of bread crumbs. Combine egg yolk + 1 TBS water in a small bowl. Add to the flour/butter mixture and pulse to incorporate.
From bakeorbust.com


CLASSIC FRENCH LEMON TART - FOOD NOUVEAU
Lower the oven temperature to 325°F (160°C). In a large mixing bowl, whisk together the eggs and egg yolks, then add the sugar and whisk to incorporate. Whisk in the cream, then the lemon juice and lemon zest. Set the tart pan with the blind baked crust over a baking sheet. Pour the lemon cream filling into the crust.
From foodnouveau.com


LEMON MERINGUE TART - A PRETTY LIFE IN THE SUBURBS
2011-06-20 In a saucepan over med-high heat, whisk together sugar, flour, cornstarch, salt, water, zest and lemon juice. Mix until the liquid is boiling, then add butter and remove from the heat. Stir until combined. In a separate small bowl, mix together 1/4 cup of the hot lemon filling with the 4 egg yolks. This is to prevent the eggs from cooking.
From aprettylifeinthesuburbs.com


BITE SIZE LEMON MERINGUE PIES - THERESCIPES.INFO
Bite Size Lemon Meringue Pies - Pinch Of Nom tip pinchofnom.com. There are 32 calories per portion in this Bite Size Lemon Meringue Pies, which means it falls into our Everyday Light category. This Bite Size Lemon Meringue Pies recipe is perfect if you're following a calorie controlled diet, and fits well with any one of the major diet plans ...
From therecipes.info


MEYER LEMON TARTS - A BEAUTIFUL PLATE
2012-03-04 These classic Meyer Lemon Tarts are prepared with pâte sucrée crust, which is close in texture to a sugar cookie dough crust, and filled with a luscious homemade Meyer lemon curd. While this recipe makes 4 (4-inch) mini lemon tarts, feel free to substitute the mini tart pans with a standard (9 or 10-inch) tart pan with a removable bottom. If ...
From abeautifulplate.com


BEST MEYER LEMON RECIPES | MYRECIPES
2022-03-11 This tart's smooth and creamy Meyer lemon filling pairs well with its macadamia-nut-and-vanilla-wafer crust and homemade meringue topping. Be sure to allow plenty of time for making this dessert, as the curd filling requires at least 4 hours to chill in the fridge before adding it to the crust. 16 of 17. View All.
From myrecipes.com


CLASSIC MEYER LEMON TART | RECIPE | MERINGUE PIE RECIPES, LEMON …
Jan 16, 2021 - If you are a Meyer lemon fan, this recipe is for you! It is all about the lemons, their sweet, slightly floral essence in the spotlight, with nothing more than a flaky buttery crust to serve as a stage. Meyer lemons come into season in late Fall and early winter. They are a hybrid citrus,… Pinterest. Today. Explore. When the auto-complete results are available, use the up …
From pinterest.co.uk


LEMON MERINGUE TART RECIPE | LEITE'S CULINARIA
2020-04-05 Make the meringue. Beat the egg whites, salt, and cream of tartar with an electric mixer until soft peaks form. Beat in the sugar, 1 tablespoon at a time, and continue beating until the meringue is stiff but not dry. Adjust the oven temperature to 400°F (204°C). Fill the tart shell with the chilled lemon curd.
From leitesculinaria.com


MEYER LEMON ITALIAN MERINGUE PIE - MARISSA MAKES
2022-01-12 Make the Italian Meringue. 1) In a medium pot fitted with a candy thermometer or instant-read meat thermometer, combine the sugar and water and mix until the sugar is evenly dispersed. 2) Cook the sugar syrup over medium heat until the thermometer reads 240 degrees F, also known as the soft ball stage.
From marissa-makes.com


MEYER LEMON MERINGUE TART - WEST OF THE LOOP
2015-01-01 As usual, the recipe for the tart dough makes enough for two tart shells — I simply don’t know how to make dough for one pie crust or tart shell — so reserve the other crust for another use. And while I think the distinctive floral flavor of a Meyer lemon makes this tart drool-worthy, it will surely be almost as good with regular lemons ...
From westoftheloop.com


MEYER LEMON TART - BAKES BY BROWN SUGAR
2022-03-16 Stir in the lemon juice, lemon zest, and butter. Cook the mixture over medium-low heat, whisking constantly until the mixture is thickened and 185 degrees F. When the mixture has thickened and reached a temperature of 185 degrees F pour into the strainer. Do not let the curd boil or it will curdle.
From bakesbybrownsugar.com


LEMON MERINGUE PIE - SIMPLY DELICIOUS
2020-04-07 Combine the cookies and butter in the bowl of a food processor and blend until fine. Transfer to a 23cm/9in pie dish/tart case and press into an even, thin layer, up the sides of the dish. Place in the oven and bake for 10 minutes. To make the filling, combine all the ingredients in a bowl and whisk together.
From simply-delicious-food.com


MEYER LEMON MERINGUE TART IS DELICIOUS - AN ALLI EVENT
2019-05-01 Beat egg whites at high speed with an electric mixer until soft peaks form. Slowly add syrup mixture, beating constantly. Beat until stiff peaks form. Spoon meringue into the center of the tart and spread within 2 inches of the edge of tart. Preheat broiler. Broil 2-3 minutes, 8 inches from heat, until golden brown.
From anallievent.com


PERKY MEYER LEMON TART RECIPE - A SPICY PERSPECTIVE
2020-03-24 Bake the crust for 15 minutes. Without turning the oven off, remove the parchment paper and baking beans, and bake the crust for another 10 minutes. Remove from the oven and cool for at least 30 minutes. For the Lemon Curd Filling: Reduce the oven temperature to 300 degrees F. In a mixing bowl, add the eggs and sugar.
From aspicyperspective.com


MEYER LEMON TART - KEVIN IS COOKING
2019-12-20 Heat oven to 350°F. Place the cut up Meyer lemon pieces, sugar, butter, vanilla and eggs into a blender and puree. Pour lemon mixture into cooled, baked tart shell. Bake for 35-40 minutes or until set, watching so that the top doesn’t burn. Allow to cool slightly and dust top with powdered sugar if you like.
From keviniscooking.com


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