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Lemon Meringue Tart for Two

Source: © EatingWell Magazine
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Rating: 2.5   Reviews: 3 See Reviews
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Active Time:  30 Minutes
Total Time:  2 Hours 30 Minutes
  2 servings
A mile-high meringue is possible only if the egg white, bowl and beaters are at room temperature.
RECIPE INGREDIENTS
For Crust for Two: Recipe link available below "Other necessary recipes"

For the Tart:
All-purpose flour for dusting
1   large egg, at room temperature, separated (see Baking Tip)
2 tablespoons plus 4 teaspoons  sugar, divided
2 teaspoons  cornstarch
1/4 cup  water
1 teaspoon  freshly grated lemon zest
2 tablespoons  lemon juice
1/8 teaspoon  vanilla extract

Tip: Baking Tip: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
Other necessary recipes:
Crust for Two
Lemon Meringue Tart for Two Recipe at Cooking.com
DIRECTIONS
Preheat oven to 375°F.


Prepare Crust for Two.


Dust a work surface with flour and turn the dough out onto it. Dust the dough with flour and roll into an 8-inch circle, dusting with flour as necessary to prevent sticking. Transfer the crust to a 6-inch tart pan with 1-inch sides and removable bottom (see Sources or Equipment Tip). Press the crust into the bottom and up the sides, folding the overhanging dough back into the pan to form double-thick sides. Prick the bottom and sides with a fork.


Bake the crust until lightly browned, 20 to 22 minutes. Set aside to cool for 10 minutes. Increase the oven temperature to 425°.


While the crust is cooling, whisk egg yolk and 2 tablespoons sugar in a medium bowl until thick and pale yellow, about 1 minute. Whisk in cornstarch until combined.


Bring water, lemon zest and lemon juice to a boil in a small saucepan over medium heat. Remove from the heat. Whisk about half the lemon mixture into the yolk mixture in a slow, steady stream. Whisk the combined mixture back into the remaining lemon mixture in the pan. Return the pan to the stove and cook over low heat, whisking constantly, until thickened and puddinglike, 1 to 3 minutes. Pour into the prepared crust and spread evenly to the edges.


Beat egg white in a small bowl with an electric mixer at medium-high speed until soft peaks form. Beat in the remaining 4 teaspoons sugar in a slow, steady stream until stiff peaks form. Beat in vanilla. Mound the meringue over the warm filling; spread to the crust’s edges, forming peaks with a rubber spatula.


Bake the tart until the meringue is lightly browned, about 8 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool to room temperature before serving.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 02/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Sweet Squeeze: Lemon Desserts
 Meringue Pies
Nutrition Facts per Serving
Yield:   2 servings
Calories: 360
Fat. Total: 15g
Protein: 6g
Carbohydrates, Total: 49g
Fat, Saturated: 5g
Fiber: 2g
Cholesterol: 121mg
Sodium: 182mg
% Cal. from Fat: 38%
Spotlight Recipe Review See all 3 reviews »

Rating: 2
by: Lee Ann, MA Reviewed: 09/16/2009
Needs More Flour
Hello, This recipe does not give the amount of flour to form the dough.
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