Tuesday, February 02, 2010

Lemon-Almond Meringue Tart

While poking around my mom's [drool-worthy walk-in] pantry on a recent visit home, I spotted a torn-out magazine page peeking out between 2 cookbooks on a shelf. I felt like I was in some kind of slow-motion, magical movie scene where time stands still and I find the most perfect recipe ever.

Lemon Meringue Tart

Maybe I'm exaggerating a little bit, but I grabbed the Cooking Light page with the lemon meringue tart recipe and tucked it in my Oregon-bound suitcase. With my mom's permission, of course; I could never do anything sneaky or subversive in her house. Or anywhere. Yeah.

This tart wasn't quite as lemony as the lemon tart I made last year. Although the lemon was indeed more subtle, the unique crust and the light-as-air meringue made up for that missing tang, and the 3 layers played well together. If you like lemon meringue, but don't want the heavy pie crust overload, you'll love this tart.

I had the best time baking this tart with my friend Michelle in her newly renovated kitchen. Thanks, M! Can't wait to do it again.

Lemon-Almond Meringue Tart
Adapted from Cooking Light

1/2 cup blanched almonds
3 tablespoons brown sugar
36 vanilla wafers
1/4 cup butter, melted
Cooking spray
1 (10-ounce) jar lemon curd
3 large egg whites
1/8 teaspoon salt
1/4 cup granulated sugar
1/4 cup water

1. Preheat oven to 400°.

2. Combine first 3 ingredients in a food processor; process until finely ground. With motor on, drizzle butter through food chute; process until blended. Press about crumbs into the bottom and up sides of a 9-inch tart pan coated with cooking spray. Bake for 10 minutes or until toasted. Cool.

3. Preheat broiler.

4. Spread curd evenly onto crust. Place egg whites and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Combine granulated sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250°. Pour hot syrup in a thin stream over egg whites, beating until stiff peaks form. Spread egg white mixture over tart. If desired, use your spatula to make small decorative peaks. Broil 30 seconds or until lightly browned.


Sarah said...

Simply beautifl! I can't wait to try it!

grace said...

a subtle lemon flavor sounds great to me, as does the almond and vanilla wafer crust. and here i thought the only use for vanilla wafers was banana pudding. :)

Unknown said...

mmmm lemony!

Diana's Cocina said...


MSHABBER said...

It was wondering if I could use this write-up on my other website, I will link it back to your website though.Great Thanks. https://lightsonclub.com/

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