Citrus meringue tart recipe

Citrus Meringue Tart recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This citrus meringue tart recipe is a delightful combination of tangy citrus flavors and fluffy meringue topping. The buttery crust provides the perfect base for the vibrant lemon or orange curd filling, which is then topped with a cloud-like meringue that is lightly browned to perfection. This tart is a refreshing and zesty dessert that is sure to impress your guests.

Keywords: citrus, meringue, tart, lemon, orange.

Citrus meringue tart recipe details

Citrus meringue tart recipe, recipe Rating: 4.6
Number of votes:106

Rich Short Dough Ingredients:

3/4 cup butter, cut into 1/2-inch cubes

2 cups flour

1/4 cup plus 1 Tablespoon sugar

Dash of salt

1 egg

1 egg yolk

Lemon Curd Ingredients:

6 eggs

6 egg yolks

1 cup butter

1-1/4 cup lemon juice (fresh)

1 cup sugar

Swiss Meringue Ingredients:

1/2 cup egg whites

1/4 teaspoon cream of tartar

1/2 cup sugar

1/2 teaspoon vanilla

Instructions:

Assembly:Make Rich Short Dough tart shell and fully bake it. Fill with Lemon Curd. Top with Swiss Meringue.

Rich Short Dough: Preheat oven to 375 degrees. Place the butter in a mixer equipped with a paddle. Sift together the flour, sugar, and salt. Add flour mixture to the butter. Mix on low for 2 minutes, or until the butter is broken into small bits that are worked into the dry mixture. Add the egg and egg yolk. Continue mixing just until the dough holds together and the ingredients are thoroughly combined. Wrap the dough in plastic wrap and chill, allowing it to rest for at least 1 hour before use. Roll out dough and place in either a 9-inch tart pan or six 3-inch tart pans. Line tarts with aluminum foil. Weigh down foil with dried beans. Bake tart shell for 20 to 25 minutes or until golden brown. Remove foil and beans from shell. Allow to cool.

Lemon Curd: Heat butter and lemon juice together. Remove from heat. Mix eggs and sugar gradually into the butter and lemon juice. Place mixture back on heat and stir constantly until thick. Strain. Place in tart after it is cool.

Swiss Meringue: Preheat oven to 400 degrees. Place all ingredients in mixer and whip to firm peaks. Spread meringue on tarts and bake in hot oven until browned, about 5 to 7 minutes.