Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Immediately spread the lemon filling in the cooled tart shell and pipe the meringue over it with a large star tip. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes. Raise the oven temperature to 425 degrees F.įor the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. Bake for another 15 to 20 minutes, until lightly browned. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Cut off the excess by rolling the pin across the top of the pan. Don't stretch the dough when placing it in the pan or it will shrink during baking.
Roll out the dough and fit into a 9-inch tart pan with removable sides. Decorate the top of the tart with Italian meringue, so it completely covers the curd. Cook the sugar with some water until it reaches 118C (244F), and pour it onto whipped egg whites. Meanwhile, preheat the oven to 375 degrees F. When both tart shell and lemon curd are cold, fill the shell with the cream and start preparing Italian meringue. Wrap in plastic and chill for at least 30 minutes. Dump on a well-floured board and form into a disk. Add the ice water and process until the dough comes together. Add the butter and shortening and pulse about 10 times until the butter is in small bits. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes.
0 kommentar(er)
