This option allows for more definition to the swoops and whirls on the tart since you can target specific areas. The second option is to use a small torch to create that beautiful caramelization. This method gives the tarts the most even browning.
The first option is to put the meringue-covered tarts in the oven and bake them for 10 minutes at 350 until the meringue is golden. There are 2 ways to caramelize or brown the meringue:
#ITALIAN LEMON TART HOW TO#
Otherwise, enjoy the silky smooth texture of my lemon curd because it’s amazing! How to Caramelize Meringue Either way, it will taste delightful.įifth, and this is just a matter of preference, but you can add a tablespoon of cornstarch to the lemon curd if you want the curd to be stiffer like the lemon curd in a lemon pie. You can make the lemon curd ahead and pipe it into the shells, or pour it into the cools tart shells while the curd is warm. It adds more depth and creates more interest for your tastebuds. Pie weights, rice, or dried beans can all be used to fill the unbaked tart shells (along with some parchment or foil) so that the shells hold their shape and don’t shrink during baking.įourth, add lemon zest to the lemon curd so that is has a really bright lemon flavor. Third, always use pie weights when making tart crusts. This creates a really tender and beautiful dough that bakes up perfectly. Second, allow the dough to rest in the fridge for at least 30 minutes so that the gluten relaxes and the butter becomes cold and firm. Overmixing creates a tough crust, so it’s important to stop mixing right when the ingredients come together. 5 Tips for Making the Best Strawberry Lemon Meringue Tartsįirst, for a tender and buttery crust, cream the room-temperature butter with the sugar, add the egg, and then mix the dry ingredients in just until incorporated. It has a beautiful shine, and you don’t have to bake it unless desired because the hot sugar syrup cooks the egg whites as it whips.įor a more in-depth look at Italian meringue, check out this post here. It’s silky, smooth, creamy, and fluffy all in one. Italian meringue is basically a glorified meringue. I’m sure the components aren’t too surprising, but we often use French meringue for tarts and pies instead of Italian meringue. This recipe consists of a pate sucree crust, lemon curd, Italian meringue, and thinly sliced strawberries. That’s how these tarts should make you feel when you take a bite! Read on below for tips and the recipe. This strawberry lemon tarts recipe epitomizes the freshness and calmness of summer.Īs you eat one, picture yourself sitting under a shady tree on a warm sunny day with the breeze passing by.
Gradually stir at least half of the hot mixture into egg yolks, then stir back into the hot mixture in a saucepan.
Cook over medium heat, stirring constantly until mixture thickens and boils.In a saucepan, mix sugar, cornstarch, and salt.homemade filling ( or use instant french vanilla if you're in the hurry).Cool, add topping, and garnish with berries.Bake at 375 until the middle is set around 35 minutes.Pour the filling into the partially baked crust.Add the sour cream, lemon zest, lemon juice, flour, and vanilla and process just until smooth.Add the cream cheese, beat until smooth.Combine the eggs and sugar and beat until smooth, about 1 minute.Poke holes in the dough bake at 350 until the edges are brown.1 removable bottom tart pan sprayed with cooking oil and poke holes in the dough randomly with a fork.For making the Lemon Tart the dough must be partially baked for ten minutes at 350 degrees.NOTE: For the Crust (the crust is fully baked for only French Vanilla Tart since that is a custard-filled pie made on the stovetop poured into a baked pie shell.
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