Lemon Meringue (Joy of Baking)

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.Cook, whisking constantly (to prevent it from curdling), until the mixture becomes pale in color and quite thick (like a hollandaise sauce or sour cream) (160 degrees F or 71 degrees C on a thermometer). This will take about 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest. Immediately pour the lemon curd into the baked crust and smooth the top. Preheat oven 177 degrees C. Bake the tart for about 10 minutes or until the lemon curd is firm but still a little wobbly in the center. Do not let it brown or burn.

For Meringue:

In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the sugar and continue to whip until stiff peaks form. Using a spoon, place dollops of the meringue over the entire surface of the hot lemon curd, starting at the outside edge of the tart. (Make sure the meringue comes right up to the crust and there are no gaps between the crust and the lemon curd.) Then, with the back of your spoon, gently press down on the meringue to get rid of any air pockets and to make sure all the lemon curd is covered with the meringue. If desired, swirl the meringue making a few decorative peaks. Return the tart to the oven and bake for about 10 to 15 minutes or until the meringue has nicely browned.Remove from oven and place on a wire rack to cool, away from any drafts. When cool, serve or else cover and refrigerate.

Sweet Pastry Crust:

1 1/2 cups (210 grams) all purpose flour

1/8 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1/4 cup (50 grams) granulated white sugar

1 large egg, lightly beaten

Lemon Curd:

3 large eggs

1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)

3/4 cup (150 grams) granulated white sugar

4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces

1 tablespoon (4 grams) lemon zest

Meringue:

4 large egg whites

1/2 cup plus 2 tablespoons (130 grams) white granulated sugar

1/2 teaspoon cream of tartar

Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).

Lemon Meringue (Joy of Baking)

From zen2

Contents

Ingredients:

Lemon Curd:

Meringue:

For Lemon Curd:

For Meringue: