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
Tags: baking, tarts

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.

8 Comments »

RSS feed for comments on this post. TrackBack URI

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…

Comment by Mardi (eat. live. travel. write.)— April 11, 2017 #

Reply
- thanks! mine cream was on the soft side, definitely would have been a little sloppy if cut.
  
  Comment by steph (whisk/spoon)— April 11, 2017 #
  
  Reply
Looks amazing.

Comment by Shanaya— April 11, 2017 #

Reply
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.

Comment by Cakelaw— April 12, 2017 #

Reply
Everything always looks better as a mini – so pretty!

Comment by Zosia— April 12, 2017 #

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

Comment by Diane— April 12, 2017 #

Reply
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!

Comment by Summer— April 12, 2017 #

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

Comment by saffronandhoney— April 12, 2017 #

Reply