Andrea Litvin's Lemon Meringue Tart
Andrea Litvin, Executive Pastry Chef, The Spence, Atlanta, GA brings us her signature recipe.
Yield: 12 servings
3.8 oz/110 g unsalted butter
4.5 oz/130 g granulated sugar
5.8 oz/165 g lemon juice
1.5 oz/44 g yolks
3 large eggs
1. Heat butter, sugar and lemon juice together in a metal bowl over a double boiler until the sugar is completed dissolved. Make sure the water is not boiling. Whisk the yolks and eggs together in a separate bowl. Temper the hot lemon juice/butter/sugar mixture into the yolks. Put bowl back on the double boiler and heat until slightly thick, stirring the entire time. Making sure to not overcook the mixture. Mix with a spatula until the curd is slightly thick; it should not be set like a traditional curd.
2. Bake in a 1” half sphere Fleximold in a 300°F oven for 4 minutes. Once this is out of the oven, chill the lemon curd. Pop out the individual spheres of curd once completely chilled.
Andrea Litvin, Executive Pastry Chef.
Brown Butter Do’:
6.3 oz/180 g unsalted butter
0.5 oz/15 g oil
2.5 oz/72 g water
2.5 oz/72 g brown sugar
10.5 oz/300 g all-purpose flour
1. Brown butter in saucepan. Add oil, water, and brown sugar. Heat until the sugar is dissolved.
2. Boil hard for 1 minute. Stir in the flour and heat until the flour is cooked. Place in bowl of electric mixer fitted with the paddle attachment and run on a low speed until the mixture comes together and cools down.
3. Divide into quarters and roll between parchment until thin.
4. Bake at 350°F until golden brown, 8-10 minutes. Cut into shapes while still warm.
9.17 oz/260 g granulated sugar
1.6 oz/45 g lemon juice
3.17 oz/90 g egg whites
1 gelatin sheet, bloomed
1. In saucepan, heat sugar and lemon juice to 240°F.
2. Whip the egg whites to soft peaks. Drizzle the hot sugar mixture in the whipped whites, saving a little of the hot sugar. Add the drained gelatin to the sugar mixture, drizzle into the rest of the meringue. Whip until cool. Transfer to a piping bag with a plain round tip.
Red ribbon sorrel for garnish. Lay some of the cut brown butter crust in the bottom of a plate. Top with a small amount of the piped meringue. Toast the meringue with a torch. Lay some half spheres of the curd on top of the toasted meringue. Top with another piece of the cut crust. Garnish with red ribbon sorrel.