{"id":1945,"date":"2017-07-22T10:09:26","date_gmt":"2017-07-22T02:09:26","guid":{"rendered":"https:\/\/tottstore.com\/recipes\/?p=1945"},"modified":"2017-08-18T10:02:45","modified_gmt":"2017-08-18T02:02:45","slug":"lemon-meringue-tart","status":"publish","type":"post","link":"https:\/\/tottstore.com\/recipes\/lemon-meringue-tart\/","title":{"rendered":"Lemon Meringue Tart"},"content":{"rendered":"<div class=\"row row-small\"  id=\"row-1920108030\">\n\n\t<div id=\"col-900434441\" class=\"col medium-9 small-12 large-9\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><span style=\"font-size: 12px; color: #333333;\"><a style=\"color: #333333;\" href=\"https:\/\/tottstore.com\/recipes\">&lt; Back to Recipe Listings<\/a><\/span><\/p>\n<h1>Lemon Meringue Tart<\/h1>\n<p><strong>By Mimi Wahadi<br \/>\n<\/strong><\/p>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-900434441 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-2020812951\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner text-right\"  >\n\t\t\t\n\t\t\t\n<div class='printomatic pom-default ' id='id2775'  data-print_target='article'><\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-2020812951 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n<style>\n#row-1920108030 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<div class=\"row row-small\"  id=\"row-1245218690\">\n\n\t<div id=\"col-947661501\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p style=\"line-height: 15.75pt; background: white; margin: 0cm 0cm 7.5pt 0cm;\"><span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif'; color: #333333;\">A crispy base filled with tangy citrus lemon curd and topped with fluffy meringue makes this a tart to die for!<\/span><\/p>\n<p><span style=\"font-size: 90%;\"><strong>Cuisine :<\/strong>\u00a0Baking\u00a0<strong>Course :<\/strong>\u00a0Dessert\u00a0<strong>Skill Level :<\/strong> Novice<\/span><br \/>\n<span style=\"font-size: 90%;\"><strong>Prep :<\/strong>\u00a060<span class=\"value\">\u00a0mins<\/span> <strong>Cook :<\/strong> <span class=\"value\">40 mins<\/span><br \/>\n<strong>Ready in :<\/strong> <span class=\"value\">100 mins<\/span> <strong>Serves :<\/strong> <span class=\"value\">6<\/span><br \/>\n<\/span><\/p>\n<hr \/>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li>50g Butter (Sable Dough)<\/li>\n<li>420g Flour (Sable Dough)<\/li>\n<li>160g Icing sugar (Sable Dough)<\/li>\n<li>50g Almond Ground (Sable Dough)<\/li>\n<li>5g Salt (Sable Dough)<\/li>\n<li>85g Whole Eggs (approx 2 no) (Sable Dough)<\/li>\n<li>4 Lemons Juice (Lemon Curd)<\/li>\n<li>175g Sugar (Lemon Curd)<\/li>\n<li>4 Whole eggs (Lemon Curd)<\/li>\n<li>15g Corn flour (Lemon Curd)<\/li>\n<li>2 Lemon zest (Lemon Curd)<\/li>\n<li>110g Butter (Lemon Curd)<\/li>\n<li>200g Egg whites (Meringue)<\/li>\n<li>400g Sugar (Meringue)<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-947661501 > .col-inner {\n  padding: 0% 0% 0% 0%;\n  margin: -10px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1511069432\" class=\"col medium-7 small-12 large-7 small-col-first\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-1947\" src=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Lemon-Meringue-Tart-200x300.jpg\" alt=\"\" width=\"200\" height=\"300\" \/><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<style>\n#row-1245218690 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<p><strong>DIRECTIONS:<\/strong><\/p>\n<p><strong style=\"font-size: 14.4px;\">Sable Dough<\/strong><\/p>\n<div class=\"item-step clearfix\">\n<div class=\"desc-wrap\">\n<ol>\n<li class=\"desc\">Cut the butter into smaller cubes<\/li>\n<li class=\"desc\">Mix butter, flour, icing sugar, almond ground and salt in the mixing bowl.<\/li>\n<li class=\"desc\">Use a paddle beater and mix all. Add eggs. Do not over work the dough.<\/li>\n<li class=\"desc\">When mixture forms dough like consistency, wrap in a cling film and chill at least half hour before use.<\/li>\n<li class=\"desc\">Line tart moulds and bake at 160\u00b0 for about 30-40 minutes.<\/li>\n<\/ol>\n<p><strong>Lemon Curd<\/strong><\/p>\n<ol>\n<li class=\"desc\">Warm up lemon juice and sugar gently in a pot.<\/li>\n<li class=\"desc\">Whisk the whole eggs and corn flour together and sift.<\/li>\n<li class=\"desc\">Add lemon zest into the lemon juice mixture and allow it to boil.<\/li>\n<li class=\"desc\">When the mixture boils and forms a thick consistency, lower down the heat and whisk in the butter cubes.<\/li>\n<li class=\"desc\">Chill before use.<\/li>\n<\/ol>\n<p><strong>Meringue\u00a0<\/strong><\/p>\n<ol>\n<li class=\"desc\">Boil the sugar to 116\u00b0c.<\/li>\n<li class=\"desc\">Add to the egg white; whisk till the egg white and sugar forms a thick stable meringue.<\/li>\n<li class=\"desc\">Ready to be piped.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>A crispy base filled with tangy citrus lemon curd and topped with fluffy meringue makes this a tart to die for!<\/p>\n","protected":false},"author":3,"featured_media":1947,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"tags":[],"course":[53],"cuisine":[63],"difficulty":[69],"time":[75],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - 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