Image: Maya Visnyei | Food Styling: Claire Stubbs | Prop Styling: Ann Marie Favot
Sweet? Check! Tangy? Check! Undeniably delicious? Check! This zesty tart is everything you could want in a refreshing spring dessert.
- 1 1/2 cups all-purpose flour
- 1/2 cup icing sugar
- 1 tsp pure vanilla extract
- 1/2 cup cold unsalted butter, cubed
- 4 egg yolks
- 3/4 cup granulated sugar
- 1 tbsp finely grated lemon zest
- 3/4 cup freshly squeezed lemon juice
- 4 large eggs
- 1/2 cup 35% cream
- 4 egg whites
- ⅓ cup granulated sugar
1 In a food processor, pulse the flour, icing sugar and vanilla until combined. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolks, one at a time, until just combined and the dough begins to come together.
2 With your hands, work the dough into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes.
3 Cut a circle of parchment paper to fit the bottom of a 10" fluted tart pan with a removable bottom. On a lightly floured surface, roll the chilled dough into a 1/4" thick circle approximately 12" in diameter. Fit the dough into the tart pan, trimming the excess from the edge with a knife.
4 Using your fingers, work the pastry over the bottom and into the sides of the pan to form a fluted crust. Chill for 30 minutes.
5 Preheat the oven to 375°F. Line the pastry with parchment paper and cover with pie weights. Place the tart pan on a baking sheet and blind bake for 15 minutes.
6 Remove the pie weights and bake the shell for another 8 minutes. Reduce the heat to 350°F.
7 To make the filling, whisk the sugar, lemon zest and juice, eggs and cream together in a medium bowl until the sugar dissolves. Pour the filling into the baked tart shell. (The filling should reach the top of the shell.) Bake for 15 minutes; rotate the tart pan and bake for another 8 to 10 minutes (the filling should jiggle slightly in the centre of the tart). Cool for 1 hour.
8 To make the meringue, beat the egg whites in a bowl with an electric hand mixer until soft peaks form, about 2 minutes. Gradually add the sugar, 1 to 2 tablespoons at a time, and continue beating until stiff peaks form, about 2 minutes. Pipe the meringue around the edge of the cooled tart and, if desired, brown the peaks with a kitchen torch; serve.
Makes one 10" tart.