Lemon Meringue Tart, A New Way

I had just ordered a blowtorch and really wanted to try it out. I thought a lemon meringue pie would be the perfect recipe to use it on. Luckily, there is a recipe in Baking Chez Moi by Dorie Greenspan that includes a recipe that was exactly what I was looking for: Lemon Meringue Tart, A New Way!

There aren’t many steps to make the filling, and there aren’t many ingredients, either: sugar, corn starch, lemon juice, lemon zest, egg yolks and milk. Mix all the ingredients together, bring them to a boil, and then pop the mixture into the fridge! Easy-peasy!P1100950

First, combine the sugar to the corn starch/lemon juice mixture.P1100956

Then add the egg yolks, one at a time.P1100957

Next, add the milk.P1100958

Finally, lemon zest is added.P1100959

Cook the mixture until the whisk leaves tracks, then pop it in the fridge.P1100962

Once again, I used Dorie’s reliable recipe for Sweet Tart Dough.P1100964

Dorie mentioned that she originally received the recipe with instructions to use an Italian meringue. I noticed that in her instructions, she uses a French meringue. Instead of using a French meringue, I made an Italian meringue.P1100966

I fired up that meringue with a blowtorch, which was definitely the most fun part of the entire process!P1100968


This recipe is definitely a keeper! It was nice and light, and not too sweet or tart! It had a really good balance to it.P1100972

Lemon Meringue Tart A New Way recipe on page 182 of Baking Chez Moi.

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