lemon meringue tart

This Lemon meringue tart recipe is a decorative, individual dessert version of the well know lemon meringue pie

Lemon meringue tart

Lemon juice (approx 5-6 lemon, freshly squeezed)

Lemon zest (Zest of lemons of the above)

240 g Granulated sugar

Unsalted butter (room temperature soft)

Pastry flour (AP works too)

Icing sugar

g Almond flour

salt

110 g Unsalted butter (very cold)

50 g Egg (approx. 1 egg)

g Granulated sugar

lemon juice

meringue crumb

chocolate disk

Place egg lemon juice, egg yolk and sugar in a heatproof bowl over a pan of simmering water (double boiler) and cook the curd over medium-high heat whisking constantly. Whisking is important to avoid egg yolks from curdling

After about 8-10 minutes the mixture starts to thicken like custard (mixture will reach around 80C /176F)

Remove from heat, pour the cooked curd through a sieve

With a rubber spatula mix in room temperature butter in small chunks s one by one, makes sure each chunk  is fully incorporated before adding the next. Hand blend

Fold zest in

Let the curd cool before using it as a filling

Lemon curd

Sift together dry ingredients; flour, icing sugar, almond, salt

Add very cold butter cubes and rub the mixture between your hands until it becomes a sand like consistency

Add egg into the mixture and mix with your hands just until the dough comes together

Knead with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth

If the dough is too warm and sticky, place it into the fridge for 10-15 minutes first.  Otherwise continue with rolling the dough out into 2mm thickness between two Silicone baking mat.

Place the dough into the freezer for 15 min in between the two Silicone baking mat. Do not remove the mat at this point

Prepare your oven rack with the Perforated &quot;air&quot; baking mat and Perforated tart rings on top

Take the dough out from the freezer and using one of the Perforated tart rings, cut out 8 circles - this will be the bottom of your tart crust. Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by one

If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer many times. It is extremely important to work with a dough which is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it

Cut 8 long stripes out of the dough, this will be the side of the tart

Carefully place the stripes into the ring one by one. Press each stripe onto the ring so it sticks to it

Place the Perforated tart ring with the pastry dough in them into the freezer for 2 hours

Pre-heat oven to 160C / 320F

After 1 hour take the pastry dough with the rings on them out and trim them with a sharp knife

Bake for 20 min then carefully remove the rings and bake for another 5 -10 min until golden brown. Let them cool on the Perforated &quot;air&quot; baking mat before filling

Let tart cases fully cool before filling them

Tart cases

Fill each tart case with lemon curd up to the edge

Let the tarts set in the fridge for min 4 hours

Make the Swiss meringue as stated in the recipe: Place egg white and sugar in a heatproof bowl over a pan of simmering water (double boiler) and heat the mixture over medium-high heat whisking constantly until reaches 70C / 158F . Whisking is important to avoid cooking the egg white

Once sugar fully dissolves, move egg white sugar mixture into your Stand mixer and start whipping the meringue on low speed then increase to medium /high. Add in lemon juice after 1 min. Continue beating the meringue up on high volume until stiff shiny peaks. This can take up to 5-10 minutes

Pipe or spoon Swiss meringue on top of the tart. There are several ways you can place the Swiss meringue on top, choose your preference

Assemble

To make the meringue crumb: Make Swiss meringue, color it to yellow, bake it and crush it. More details about baking Swiss meringue in here

To make the chocolate disk: Melt and temper white chocolate, color it to yellow and cut out small circles. More details about making chocolate disk in here

Decoration (optional)

Vegan Lemon Meringue Pie - simply perfect, made with a zesty and tart vegan lemon curd and an easy biscuit base, topped with sweet vegan aquafaba meringue.

Vegan Lemon Meringue Pie

lemon juice ((1 cup))

237 ml coconut milk, tinned ((1 cup))

vanilla essence

sugar ((1 cup))

cornstarch

tsp agar agar

200 ml aquafaba, unsalted chickpea liquid ((3/4 cups + 1 tbsp))

tsp cream of tartar

g sugar ((1/3 cup))

water

Place the biscuits into a food processor and pulse until they are broken down.

Melt the vegan butter, then combine the biscuit crumbles with the melted butter, and press the mix into the bottom and sides of your pointing.**

Place the pie base into the fridge for at least 30 minutes.

Create the biscuit base

Place the butter, lemon juice, coconut milk, vanilla essence, and icing sugar into a medium-size saucepan over low heat. Bring to a simmer while stirring regularly.

In a small bowl, whisk the cornstarch and agar agar powder with 3 tbsp of water or plant milk.

Pour the mix into your lemon curd and continue to stir for 5-10 minutes on the lowest heat setting or until the mix begins to thicken.

Immediately pour the lemon curd into the pie crust and place your lemon pie into the fridge to set for at least 4 hours or overnight.

Create the vegan lemon curd

Place the aquafaba into a saucepan and simmer on low heat until reduced to 125 ml.***

Transfer the reduced aquafaba to a mixing bowl. Combine with the cream of tartar and whisk with an electric hand mixer until stiff peaks form.

Place the granulated sugar and water into a non-stick saucepan and bring to a simmer on low to medium heat until it reaches 116-118°C (without stirring!).

Create the aquafaba meringue

Pour the hot sugar syrup into the whipped aquafaba and continue to whisk until well combined.

Transfer the meringue mixture to a piping bag and decorate your pie - or alternatively spoon it on top for a more rustic finish.

Use a torch to lightly brown the vegan meringue, and slice to serve.

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Top 2 lemon meringue tart recipes from across the web

The most viewed lemon meringue tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lemon meringue tart

Vegan Lemon Meringue Pie

The most viewed lemon meringue tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine