Lemon Meringue Tart for Two

Lemon Meringue Tart for Two

1 Review
From: EatingWell Magazine, June/July 2006

A mile-high meringue is possible only if the egg white, bowl and beaters are at room temperature.

Ingredients 2 servings

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  • 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

Preparation

  • Active

  • Ready In

  1. Preheat oven to 375°F.
  2. Prepare Crust for Two.
  3. 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.
  4. Bake the crust until lightly browned, 20 to 22 minutes. Set aside to cool for 10 minutes. Increase the oven temperature to 425 degrees .
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  • Tips: 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.
  • If you don't have a 6-inch tart pan, fold a 20-inch-long piece of foil into a 1-inch-wide length of foil. Pinch the two ends of the foil together, forming a 6-inch ring. Set the ring directly on the baking sheet; line it with the crust.
  • Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Sources include King Arthur Flour, (800) 827-6836, www.bakerscatalogue.com, and Bob's Red Mill, (800) 349-2173, www.bobsredmill.com.

Nutrition information

  • Serving size: 1/2 tart
  • Per serving: 360 calories; 16 g fat(5 g sat); 2 g fiber; 49 g carbohydrates; 6 g protein; 15 mcg folate; 108 mg cholesterol; 24 g sugars; 314 IU vitamin A; 7 mg vitamin C; 21 mg calcium; 1 mg iron; 184 mg sodium; 70 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1 1/2 starch, 2 other carbohydrate, 3 fat | 3 Carbohydrate Servings

Reviews 1

February 15, 2010
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By: EatingWell User
i made it yesterday for Valentine's it was Just Great!! thanks EatingWell.com! For main course i found great stew from new recipes search engine i found http://www.terarecipes.com it was also great!! thanks TeraRecipes.com! i think the web is the place to find recipes. Dina