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Rather Sweet Bakery Lemon Meringue Tarts
Crust:
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
Meringue:
8 egg whites
3 C. sugar
pinch of cream of tartar
Preheat oven to 350�F. 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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