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Rather Sweet Bakery Lemon Meringue Tarts

1 C. confectioners sugar
1 1/2 C. flour
1/2 t. salt
3/4 C. ground almonds
2 t. almond extract
1 C. unsalted butter

Lemon Curd:
8 egg yolks
1 1/2 C. sugar
1 C. freshly squeezed lemon juice
zest of 2 lemons
4 T. butter

8 egg whites
3 C. sugar
pinch of cream of tartar

Preheat oven to 350F. Butter 8 tartlet pans and set aside. Put the sugar, salt, flour, almonds, and almond extract in the bowl of a food processor and process to mix. With the machine running, add the butter in the feed tube about 2 tbsp at a time. Process until dough forms a ball. Press dough into tartlet pans and bake until golden brown, about 20 minutes. Remove from the oven and let cool.

To prepare the curd, put the lime juice, zest, sugar, and egg yolks in a metal bowl, whisk until the curd thickens and coats the back of a spoon. Pour into prepared tartlet shells.

To prepare the meringue, put the egg whites and the cream of tartar in the bowl of a heavy duty mixer and mix on high speed until the egg whites are very fluffy. With machine running add the sugar a little at a time. Continue to whip on a high speed until whites are shiny and stiff peaks form. Place meringue in a pastry bag fitted with a large star tip and pipe over the curd. To brown the outside if the tartlets, place the tartlets on a broiler pan and brown.

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