How Good Does That Look! This being our theme of the week at I Heart Cooking Clubs. I decided to make this Lemon Meringue Tart from Barefoot In Paris. I had motivation besides the look of this tart. The last time I made a lemon tart the filling did not set up, I wanted to redeem myself.
This tart has three components: the tart shell, lemon filling and meringue. For ease of preparation I made the tart dough and lemon filling the day before.
My first reaction was to make the tart dough I am familiar with but in the spirit of the challenge I made Ina’s dough. This dough has water in it which reminds me of pie dough. The dough remained soft even after refrigeration over night. I rolled the dough out between two sheets of parchment paper, my usual method, but this did not work the dough stuck to the paper. I managed to get it off but it was not pretty. I froze the dough prior to baking as that is also my usual method. I baked the shell a total of 30 minutes but I kept the pie weights on longer than Ina’s recipe in hope of preventing the dough from falling. It did not work the dough shrank in both directions.
The lemon filling was a snap and came together perfectly. I love recipes that use thermometers. I cooked until the recommended temperature 175 degrees and it was perfectly set.
For the meringue, I should have used pasteurized eggs as I don’t think browning them cooks them enough. Ina puts the tart in a 425 degree oven for 3-5 minutes. This loosened up the lemon filling and even when it cooled the filling was still runny. I should have used a blow torch which would have not heated the filling.
The reviews. It tasted great despite all my missteps. I would make it again with my go-to tart dough and using a blow torch for the meringue.