Strawberry Lemon Meringue Tart
Recipe courtesy of Amelia Cottrell, Pastry Chef, Evansville Country Club, Evansville, Ind.
Ingredients
- Ingredients for the crust:
- pastry flour - 1 lb. 4 ozs.
- shortening - 14 ozs.
- cold water - 6 ozs.
- salt - 2 tsps.
- sugar - 1 oz.
- Ingredients for the lemon curd filling:
- lemon juice - 3/4 cup
- zest - 1 Tbsp.
- eggs - 3
- melted butter - 1/2 cup
- sugar - 1 cup
- Ingredients for the strawberry meringue:
- egg whites - 4 ea.
- cream of tartar - 1/4 tsp.
- sugar - 1/4 cup
- powdered (freeze dried) strawberries - 1/8 cup
Instructions
Procedure for the crust:
- Dissolve salt and sugar in cold water.
- Cut shortening into flour until fat particles are the size of peas.
- Add water mixture. Combine gently until absorbed.
- Refrigerate until firm.
- Roll out to ¼-inch and shape accordingly for mini tartlets.
- Bake at 350 ° F until done.
Procedure for the lemon curd filling:
- Whisk all ingredients together in a saucepan and cook on medium heat, stirring occasionally, until thick.
- Cool on an ice bath.
Procedure for the strawberry meringue:
- Dissolve ingredients in egg whites and whisk to stiff peaks.
- Pipe as desired and torch for a toasted meringue look.