Lemon Meringue Tarts

Lemon Meringue Tarts

Lemon Meringue Tart

I’m half way through my second glass of wine, and I still haven’t figured out where to start. It’s been so long since the last time I wrote something other than a shopping list. Too long. I’m not even sure if I can remember how it’s done. Babies tend to do that to a person. They come into your life and turn your whole world upside-down. Nothing can prepare you for the challenges of parenthood. But, then again, nothing can prepare you for the immense love you suddenly start to feel for this tiny creature.Lemon Meringue Tart

Since she came into our lives, nothing has been the same. Baking is now science fiction on Planet Mom. One has to set their priorities straight, which, believe me, isn’t that easy when you’re sleep deprived. Your body tells you you should go and get some sleep, while your mind keeps nagging about laundry, cleaning and bunch of other tiresome household stuff. Soon after that, you stop caring about what day it is, or about taking your pajamas off and brushing your hair. That’s not even on the priority list.

Lemon Meringue Tart

Once you get used to your new life in Zombieland, you slowly start discovering superpowers you never even knew you had. Severe case of multitasking is just one of them. The only thing I have yet to master is the art of levitating, so I could use all four of my limbs at the same time. I’m leaving that for 2014. This year was way too eventful as is.

Lemon Meringue Tart

It really has been one heck of a year. The kind you remember for as long as you live. 2013 will always have a special place in our hearts because it brought a wonderful new adventure upon us, our baby girl Dalia.

Dalia

If 2014 will be half as good as 2013, I can’t wait for it to come! May you all have a dazzling New Year filled with love, laughter and unforgettable moments! Oh, and Lemon Meringue Tarts, of course.

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Lemon Meringue Tarts

Yields 8 small tarts
Prep time: + chilling time
Cook time:
Total time:
Difficulty: Intermediate

Category: Pies & tarts
This is a great wholesome version of the classic Lemon Meringue Pie. These tarts have a whole wheat crust which gives them a lovely rounded flavor and that rustic homemade feel. The recipe for the lemon filling was taken  from David Lebovitz.
For the crust:
Ingredients
180g whole wheat pastry flour
1 tablespoon icing sugar
pinch of salt
100g cold butter, diced
1 tablespoon sour cream
1-2 tablespoons ice cold water
Directions
In the bowl of a food processor, combine flour, icing sugar and salt and pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs. Add sour cream and pulse again. The dough should start coming together. Add 1 tablespoon of ice water and process just until dough holds together without being wet or sticky. Do not process more than 30 seconds. If it is still too crumbly, add a bit more water, 1 tablespoon at a time. Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic, and refrigerate at least 1 hour.
Butter eight 10cm tart rings. Preheat the oven to 180°C.
When the dough is nice and cold, roll it out in between two sheets of plastic. Cut out circles slightly bigger than your tart rings, transfer and press the dough gently with your fingers into the bottom and sides of the tart rings. Scrape the remaining dough, knead it until it comes together, roll out and repeat the process. Prick the bottom of each tart with a fork and refrigerate for 15 minutes. Remove from refrigerator and blind bake for 15 minutes or until golden brown and cooked through. Allow to cool before filling the tarts.
For the lemon filling:
Ingredients
125ml freshly squeezed lemon juice
zest of one lemon
100g sugar
85g butter, diced
2 eggs
2 egg yolks
Directions
In a medium-sized saucepan, heat the lemon juice, zest, sugar, and butter. In a small bowl, beat together the eggs and the yolks. When the butter is melted, whisk some of the warm lemon mixture into the eggs, stirring constantly. Scrape the warmed eggs back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and almost begins to bubble around the edges.
Pour the lemon curd though a mesh strainer directly into the baked tart shell. Smooth the top of the tart and put it in the oven for couple of minutes, just to set the curd. Remove from oven and allow to cool before adding the meringue.
For the meringue:
Ingredients
2 large egg whites
pinch of salt
75g sugar
Directions
In clean and dry mixing bowl, combine egg whites and salt. Beat egg whites on high until frothy and then gradually start adding caster sugar. Beat on high speed until stiff, silky and shiny. Pipe or spread over the tarts and then toast the meringue with a blow torch, moving around the sides and being careful not to burn the sugar. The meringue should be golden brown. If you don't have a blow torch, put the tarts under the broiler, watching carefully, as it will brown quickly.

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