Jun 24, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Lemon Meringue Tart

Lemon Meringue Tart
Andrea Litvin's Lemon Meringue Tart


Andrea Litvin, Executive Pastry Chef, The Spence, Atlanta, GA brings us her signature recipe.

Yield: 12 servings

Lemon Curd:

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
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.

Meringue:

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.

Assembly:

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.

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