March 18, 2014

Lemon Tart with Meringue Cookies

On the Menu Today~
Lemon Tart with
Meringue Cookies

This recipe is featured on CCN~
Culinary Content Network~  The Daily Meal


Instead of topping this
Lemon Tart with a Whipped Topping...
Try using Meringue Cookies~

Meringue cookies are light and airy,
delicious and low-fat.
Meringue cookies add a festive and
whimsical touch to this sensational lemon tart.

Another thing I like about these cute cookies...
you can make them in any color you like!
A platter of pastel colored meringue cookies,
will add a festive touch on any spring luncheon table.

Lemon Tart with Meringue Cookies

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon finely grated lemon zest
  • 1 stick cold butter, cut into pieces
  • 1 tablespoon water
  • 1/2 teaspoon lemon extract

Make the crust
  1. Whisk together the flour, sugar, 1/2 teaspoon salt and lemon zest in a large bowl. Cut in butter with a pastry blender or your fingers, until dough starts to hold together.
  2. Stir together 1 tablespoon water and lemon extract, mix into dough. Shape dough into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.
  3. Using your fingers press dough evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Refrigerate for 30 minutes. Remove from refrigerator. Preheat oven to 375º Bake tart shell until golden brown, about 25 minutes. Let cool completely.

Lemon Curd

  • 2 large eggs
  • 3 large egg yolks, save the egg whites to make meringue cookies
  • 1/4 cup plus 2 tablespoons sugar
  • 1/4 teaspoon cornstarch
  • 3 tablespoons finely grated lemon zest
  • 1/3 cup fresh lemon juice
  • 6 tablespoons unsalted butter, cut into small pieces

Make the lemon curd

  1. 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, one piece at a time. Pour filling into cooled tart shell.
  2. Bake until filling is slightly puffed and set, about 30 minutes. Let cool completely.

Meringue Cookies

  • 4 egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • pinch of salt
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 to 3 drops yellow food coloring, optional
Make the Cookies
  1. Preheat oven to 225º
  2. Beat egg whites in large bowl,. with electric mixer on medium speed until frothy. Add cream of tartar and a pinch of salt. Beat until soft peaks form. Increase speed to medium-high. Add sugar, 1 tablespoon at a time until sugar is dissolved and stiff peaks form. Beat in vanilla extract and food coloring if using until well blended. Transfer meringue to a pastry bag fitted with a 1/2 to 3/4 inch open star tip. Gently squeeze bag to pipe meringue onto 2 large foil lined baking sheets sprayed with a non-stick cooking spray.
  3. Bake both sheets of meringues at the same time for 45 minutes. Turn oven off. Let meringues stand in oven for 1 hour or until completely cooled. Remove from oven.
  4. Decorate the top of cooled lemon tart with meringue cookies.
Makes about 3 dozen meringue cookies

Lemon, MeringueCookies, Tart, Pie

Healthy Note: Make a homemade pizza healthier by using part-skim cheeses instead of their higher fat counterparts, or use lesser amounts of sharper flavored cheese, like Parmesan.
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