Ingredients
Sukre Dough
Lemon Curd
Meringue
Filling
Instructions
Step 1
Preparing the Dough
Step 2
Making the Lemon Curd
Step 3
Baking the Tart Shell
Step 4
Preparing the Meringue
Step 5
Assembling the Tart
Servings
Equipment
Useful for creaming butter and mixing ingredients. For a smoother texture, use a hand mixer.
Handy for combining lemon curd ingredients. Opt for a balloon whisk for better aeration.
Ensures your tart holds its shape. Use a removable bottom tart pan for easier removal.
Essential for chilling the dough. Be sure it covers the dough completely to prevent drying.
Perfect for browning the meringue. A kitchen torch offers more control for an even golden finish.
Variations
Faq
- How do I prevent my dough from cracking when rolling?
Ensure your dough is chilled but not too cold. You can also roll it between two sheets of parchment paper for easier handling.
- Why does my meringue weep after baking?
Weeping can happen if there's too much moisture. Make sure to whip your meringue to stiff peaks and bake it until firm.
- Can I make the lemon curd in advance?
Yes, lemon curd can be made ahead and stored in the refrigerator for up to a week to save time.
- How do I achieve the perfect meringue texture?
Ensure your mixing bowl is clean and free of any grease. Gradually add the sugar and beat until glossy stiff peaks form.
- What’s the best way to store leftovers?
Store leftover tart in an airtight container in the refrigerator. It's best enjoyed within 1-2 days for optimal taste and texture.
- Can I use other fruits for the filling?
Absolutely! Feel free to experiment with other fruits like raspberries, blueberries, or kiwi. Mix and match to find your favorite combination.