Photos by Claire Zheng
If any dessert could be described as blowsy, it’s the lemon meringue tart. It’s the overblown dolly of desserts, the bouffant, billowy peaks of white above a core sourness, yet irresistible enough to put young Jolene right off her game. The combination of a sweet and crisp pastry crust with a creamy filling and an airy meringue is so darn irresistible, it’s enough to get you back on your toes and in the kitchen. After all, who knows when you might be called upon to soothe a broken heart with sugared succor?
Tart Crust
Ingredients:
62g butter
39g icing sugar
100g cake flour
0.8g salt
1/3 egg
Preparation:
1) Whisk together the butter, icing sugar and egg in a bowl.
2) Mix flour and salt into the butter mixture to make smooth dough.
3) Refrigerate the dough for one hour.
4) Press dough into a tart pan to form a thin shell.
5) Preheat oven to 180 degrees Celsius. Bake crust until it is a light golden brown.
Lemon Curd
Ingredients:
1 lemon rind
60g lemon juice
60g sugar
83g butter
100g egg
50g sugar
2g gelatin
Preparation:
1) Boil lemon rind, lemon juice, sugar and butter together.
2) Add egg into the mixture slowly. Stir continuously. Continue to cook until thickened.
3) Remove from the heat. Add gelatin and stir until the gelatin is completely dissolved. Keep mixture aside to cool.
Meringue
Ingredients:
33g egg white
45g sugar
Preparation:
1) Whisk egg white and sugar together. Put in piping bag.
To serve:
Pour the lemon curd into the tart cases. Carefully pipe the meringue, then use a hand-held blowtorch to lightly brown the surface. Serve immediately or keep in the fridge to save for a special treat.
// This recipe is courtesy of Executive Pastry Chef Peter Feng from the Garden Hotel, Guanghzhou, 368 Huanshi Dong Lu, Yuexiu District (020-8333 8989)
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