Lemon Tart with Toasted Swiss Meringue

Lemon Tart with Toasted Swiss Meringue

A light, yet buttery tart crust filled with citrusy lemon filling and neatly topped with a sweet toasted Swiss meringue.

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Ingredients

FOR TART CRUST:
2 ½ cups all-purpose flour
14 tablespoons cold butter
1 cup powdered sugar
1 egg yolk
1- 2 tablespoons ice-cold water

FOR LEMON FILLING:
4 large eggs 
¾ cup granulated sugar
2/3 cup fresh lemon juice + zest
½ cup heavy whipping cream
2 teaspoons LorAnn Lemon Bakery Emulsion
2 teaspoons LorAnn Organic Madagascar Vanilla Extract

FOR SWEET TOASTED SWISS MERINGUE:
5 Large egg whites
2-1/3 cups of sugar
2 teaspoons LorAnn Organic Madagascar Vanilla Extract

Directions

FOR TART CRUST

1
Preheat oven to 350° F. Line a 9 inch or 10 inch tart pan with parchment paper.
2
Place flour, butter, and confectioners' sugar in a food processor; pulse until mixture is crumbly and combined. Add egg yolk and 1 to 2 tablespoons of ice-cold water, and process until mixture forms a dough.
3
Cut dough in half and wrap each in plastic. Place in fridge to firm up (this recipe makes enough for two tart shells).
4
Once chilled, lightly flour your work surface and roll out the dough to about 1/8 inch thickness and carefully place in your tart pan. Gently press into the corners and cut off any access.
5
With a fork, poke a few holes in the bottom to allow the crust to vent and evenly cook.
6
Chill the crust in the freezer for 20 minutes.
7
Bake for 15 minutes until set. Continue baking until pastry is a light golden color.
8
Allow to cool on the counter.
9
FOR LEMON TART FILLING
10
In a mixing bowl whisk the eggs, sugar, lemon zest, lemon juice, heavy cream, lemon emulsion and vanilla extract until just combined. Do not overbeat.
11
Place the tart pan on a baking sheet, and carefully pour the lemon mixture into the baked tart crust.
12
Bake until the tart is nearly set, about 20-30 minutes. The filling will be a bit wobbly in the center, and will set when cool; don't over bake, or it will crack.
13
Allow to come to room temperature on a cooling rack for 20 minutes and store in fridge until firm abou 1 hour.

FOR SWEET TOASTED MERINGUE

1
Separate egg whites from yolks in the bowl of a clean grease-free stand mixer. Pour sugar in the bowl with the egg whites and vanilla and whisk to combine.
2
Place bowl onto a pot with simmering water. Whisk constantly until sugar has completely dissolved around 160° F. If you do not have a thermometer, you can tell it’s done when you rub a little of the mixture between your fingers and the sugar has dissolved completely. This process should take no more than 10 minutes.
3
Return the bowl to stand or use an electric hand mixer fitted with a clean grease-free whisk attachment.
4
Whip at high speed until whites are glossy and stiff peaks have formed. The bowl should be cool to the touch, this will take around 10 minutes.
5
Add meringue to a piping bag fitted with a large star tip and gently pipe your own design atop the chilled tart.
6
Using a kitchen torch, gently torch the meringue until golden brown. If you don't have a torch, you can pop the pie under your oven's broiler for a few minutes. Watch carefully because it can burn quickly.
7
Add sliced lemons for garnish.

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