Whisk together all ingredients except butter.Bake for about 12 minutes till golden, let coolįor the lemon curd (recipe adapted from ).Place inside slightly greased tart molds, trim off excess dough.Roll dough to about 1/8 inch in thickness on a floured surface, dock with a fork.If the dough is too soft to work with, w rap with plastic wrap and refrigerate for about 30 minutes.Add flour all at once, mix with the wooden spoon, then transfer onto a table or counter and gently knead dough together (just work until ingredients are mixed in).Mix together butter and sugar using a wooden spoon until no more lumps.120 g cold unsalted butter (cut into small pieces).You can prepare the dough and the lemon curd 1- 2 days ahead of time, then make and torch the meringue on the day of serving. And yes…we ended up with a lot of tarts to consume, but we didn’t mind at all ! Also, if you have leftover dough, you can use it to make cookies ! Just roll and cut them in shapes you like and bake at 350 oF for about 8 minutes. They both taste great but the Italian one works better for the tarts. So we switched to an Italian meringue which was much more stable. we tried using a Swiss meringue the first time but it was too soft and sticky, and wouldn’t hold its shape. I was just there to guide her and help clean up ! I always feel that cooking is a very important life skill that all of us should learn and I am very glad my kids have the interest in doing so.Ībout this recipe…. She’s the one that made this lemon meringue tart, from rolling the tart shells to torching the meringue. As they grow up, they are able to help me more in the kitchen or even make a meal, especially my daughter who loves to cook and bake. They give me ideas of what to make, write and/or post. My kids have always been part of my blog.
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