This week’s challenge, lemon meringue tart a new way. This new way did not work for me. The sweet cream tart dough came out perfect as always but the filling did not set up. The lemon filling is comprised of fresh squeezed lemon juice, cornstarch, sugar, egg yolks, whole milk and the zest of one lemon. This is cooked until thickened and bubbles pop on the surface then cooked for an additional minute to ensure the cornstarch is cooked. I followed the instructions exactly and chilled overnight. The next day I gave the filling a vigorous whisking as Dorie suggested and put it into the pie crust. I even chilled the tart again until after dinner. When we cut into it the filling ran out. I don’t know what went wrong with the chemistry but something was off for me. Luckily it tasted good so all was well with spoons. My family even had seconds.
Tuesdays with Dorie Baking Chez Moi.
Looks perfect but looks can be deceiving.
To see how others fared this week head over to Tuesdays with Dorie.