Lemon Tart with Toasted Meringue | Farm to Table Family | PBS Parents - YouTube farmtotablefamily

There are certain foods that always take you back to a specific time and place. For me, one of them is lemon tart. A single bite, and WHOOSH, I'm back in 3rd grade, carrying my oh-so-fancy "gateau de citron" in to the classroom, excited to wow my fellow students with my culinary prowess. From then on, lemon tart had its hooks in me. That summer, seeking to up our lemonade-stand game, my sister, cousin and I even baked a lemon tart to sell in our neighborhood. A couple down the street bought the whole thing for $20, and we felt like we had made the big time. Lemon tart still holds a special place in my heart, not only because of these childhood memories, but because for me, it's pretty much a perfect dessert. Bright pucker-y lemon filling, paired with a buttery shortbread-like crust? I'm sold. Top it off with a cloud of toasted meringue, and you've got a genuine showstopper. Bon appetit! INGREDIENTS For the tart shell: 11 Tbsp cold, unsalted butter, cut into cubes 2 Tbsp powdered sugar 2 Tbsp granulated sugar, preferably superfine ¼ tsp salt 1 ¼ Cups all-purpose flour For the lemon layer: 6 extra large eggs at room temperature 2 Cups granulated sugar 2.5 tablespoons lemon zest 1 Cup lemon juice 1 Cup flour For the toasted meringue: ¾ Cups granulated sugar ½ teaspoon cream of tartar 3 egg whites, at room temperature (*Tip: Eggs separate best when they’re cold: Separate the eggs straight out of the fridge, then allow them to come up to room temperature before beating) Tart Shell: 1. Preheat oven to 325F. 2. Combine butter, sugars, salt and flour in a large bowl. 3. Using a pastry cutter or cold hands, combine the ingredients together until it resembles a coarse meal, with visible pea-sized butter pieces remaining. 4. Press crust mixture into a 11” tart pan and prick all over with a fork. 5. Bake for 25-30 minutes, until edges begin to brown just slightly. Set aside on a wire rack while you make the lemon layer. Lemon Layer: 1. Preheat oven to 350F. 2. Whisk together all the lemon layer ingredients just until the ingredients come together and no large flour lumps remain. 3. Pour into prepared tart shell and bake on a sheet pan (to help catch spills) for 25-30 minutes, until filling no longer jiggles when the pan is gently shaken, but still has some give. 4. Place on a wire rack to cool. Meringue: 1. Preheat oven to 350F. 2. Spread sugar out over a rimmed baking sheet and warm in the oven for 8 minutes. 3. Combine egg whites and cream of tartar in the clean bowl of an electric mixer fitted with a whisk attachment. (*Tip: Wipe with a paper towel and a bit of lemon juice to make sure your bowl is clean) You can also use a handheld mixer. 4. Beat egg whites on medium speed until foamy. Add in sugar and beat on high speed until meringue is glossy and forms stiff peaks when whisk is lifted. 5. Use a spatula to spread meringue out over the tart, being sure to create lots of dips, swirls and peaks so there is more surface area to brown. 6. Toast the meringue: If using a hand held torch, keep the flame about 6” away from the meringue and constantly in motion to prevent burning. If using the oven to toast the meringue, preheat oven to 400F. Place tart in the oven until meringue has browned, a few minutes. 7. Serve immediately. Subscribe for new videos: https://www.youtube.com/user/farmtota... Website: http://www.farmtotablebabymama.com Facebook: https://www.facebook.com/FarmToTableB... Twitter: https://twitter.com/fttbabymama Pinterest: http://www.pinterest.com/fttbm/ Instagram: http://instagram.com/fttbabymama Farm to Table Family focuses on bringing people together through tasty, healthy, and beautiful foods. The recipes are modern takes on traditional favorites inspired by the finest and freshest seasonal ingredients. Music by NOOSA “Sail" http://www.noosasounds.com/

Lemon Tart with Toasted Meringue | Farm to Table Family | PBS Parents - YouTube
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