Tuesdays with Dorie BCM: (Meyer) Lemon Meringue Tart a New Way

April 11, 2017 at 12:01 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 8 Comments
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lemon meringue tart a new way

A Lemon Meringue Tart is a great classic spring dessert, and you get to burn stuff on purpose– time to break out the blow torch! This one has a little twist though. The “new way” here refers to the lemon filling, which instead of a snappy, eggy curd, is a lemon pastry cream. The result is lighter, in terms of texture and tang. I took it a new way of my own and used some Meyer lemon zest and juice I had in the freezer in place of the regular stuff. The Meyer lemons probably made the filling a little more tame in terms of tartness as well, but it was definitely delicious. Also, I made tartlets instead of a big tart, because I don’t like to share. Just kidding. Not really.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll.

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  1. These are beautiful Steph! Wondering if the filling of these was solid enough to “cut” – some I have seen didn’t seem like it was, others completely “cuttable”. Making this for Easter and was thinking minis in case it didn’t cut…

    • thanks! mine cream was on the soft side, definitely would have been a little sloppy if cut.

  2. Looks amazing.

  3. Your tarts are so pretty. I don’t have a blow torch so I just stuck the pie in the oven to brown the meringue.

  4. Everything always looks better as a mini – so pretty!

  5. Love the post. Glad you were successful. Mine not so much.

  6. Your minis look just beautiful! I saw straight sided tarts in French patisseries and I love the look. So elegant! I’m not keen on overly tart or tangy flavors so IMeyer lemons sounds like a great idea, yum!

  7. I love the twist on the traditional custard. And yours look lovely as ever, Steph!


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