Lemon Meringue Tart

• Vegetarian

• Produce

  • 1 tbsp Lemon, zest
  • 1 Lemon sable

• Refrigerated

  • 6 Egg, large
  • 2 Egg whites, large

• Condiments

  • 1 tbsp Corn syrup
  • 1 Lemon curd
  • 1 1/4 cups Lemon juice, freshly squeezed
  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 tbsp Agar agar
  • 2 cups All-purpose flour, unbleached
  • 1/4 cup Almond flour
  • 3/4 cup Confectioners' sugar
  • 2 1/8 cup Granulated sugar
  • 1 Meringue
  • 3/8 tsp Sea salt, fine
  • 1 tsp Vanilla, pure

• Dairy

  • 24 tbsp Butter, unsalted

• Liquids

  • 1/4 cup Water

Found on hungryrabbit.com

Description

Ingredients

• 2 cups (10 ounces) unbleached all-purpose flour
• 1/4 cup (1 ounce) almond flour
• 3/4 cup (3 ounces) confectioners’ sugar
• 1 tablespoon lemon zest
• 1/4 teaspoon fine sea salt
• 8 tablespoons (4 ounces/1 stick) unsalted butter, cut into 1/2-inch cubes, chilled
• 1 extra large egg, room temperature
• 1/2 teaspoon pure vanilla extract
• 1-1/4 cups lemon Juice, freshly squeezed
• 1 tablespoon agar agar
• 1 cup + 2 tablespoons (8 ounces) granulated sugar
• 5 large eggs
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon fine sea salt
• 16 tablespoons (8 ounces/2 sticks) unsalted butter
• 2 large egg whites
• 1 cup granulated sugar (7 ounces)
• 1/4 cup water
• 1 tablespoon fresh lemon juice (from 1 lemon)
• 1 tablespoon corn syrup
• Lemon Sable
• Lemon Curd
• Meringue

Directions

• Lemon Sable Pastry 1. In the bowl of a food processor, fitted with metal blade, pulse flour, almond flour, sugar, lemon zest and salt until combined. Add butter and pulse until a coarse meal forms, about 10 1-sec pulses. Add the egg, vanilla and pulse until the dough barely comes together. Gather dough and press into a 6-inch disk, wrap in plastic, and chill for 2 hours or up to a week. 2. Remove disc from refrigerator and roll dough to about 1/8-inch thick, Using a round 2-3/4 inch cookie cutter, stamp out discs and place them, 1-1/2 inch apart, on a parchment lined baking sheet(s) and place in freeze. 3. Adjust oven rack to middle position and heat oven to 325℉. When ready, place prepared sable and bake until lightly brown, about 12-15 minutes. Set baking sheet on cooling rack to cool completely. Lemon Curd 1. Combine lemon juice and agar agar in a medium saucepan, stir to combine and bring it to a boil over medium heat. In a medium bowl, whisk sugar and eggs together, slowly pour in hot lemon mixture to temper, whisk to combine. 2. Return mixture to saucepan and cook over medium heat, whisk constantly until mixture starts to bubble up and thickened, about 3-5 minutes. Remove from heat and whisk in vanilla, salt and butter in several additions to fully incorporate. Pour curd through fine-mesh strainer into a large measuring cup. Pour curd into 2-1/2 inch ring molds set on a parchment lined baking sheet and refrigerate until set, about 2 hours. Meringue 1. Combine all ingredients in bowl of standing mixer and set over medium saucepan filled with barely simmering water (do not let bowl touch water). Cook, stirring constantly, until mixture registers 160℉, about 5-7 minutes. Remove bowl from heat and transfer mixture to standing mixer fitted with whisk attachment. Beat on medium speed until soft peaks form, about 5 minutes. Increase speed to medium-high and continue to beat until mixture has cooled to room temperature and stiff peaks form, 5 minutes longer. Assembly 1. Using an off-set spatula, gently place lemon curd on top of sable. Transfer meringue to a pastry bag fitted with a pastry tip of your choice. Pipe meringue on top of lemon curd. Finish with blow torch (optional).