Best Lemon Meringue Tart with Mascarpone
I am totally hooked on mascarpone cheese.It makes everything super delicious. This tart is one where you make everything from scratch. Yes, I know I said I am a lazy cook. Let’s just say this tart is a “labour” of love. I didn’t really mind the extra work. Besides it wasn’t too labour intensive. It is an easy tart to make, except it has a few steps to it. You will thank me when you eat it.
What is Lemon Meringue Tart
It is a buttery pastry crust filled with a lemon custard and topped with a meringue. It is tangy and sweet with a marshmallow like topping.
Crust
A lot of recipes use biscuits as the base for Lemon Meringue Tart. However, I preferred to make my own buttery crust. It really is not difficult to make. I popped my butter and flour in a food processor. You can use your hands too. You pulse it until it resembles breadcrumbs. Then add water, little bits at a time. You do need fridge cold water. Although I say 1/4 cup you may not need it all. The dough must be pulsed just until it comes together. Pastry dough should never be overworked. The dough is then rolled out. Place it in a tart dish and refrigerate for an hour. The pie crust is then blind baked before adding the filling.
The classic lemon fillings do not have condensed milk or mascarpone cheese. In fact the mascarpone cheese is my own little spin on this delicious tart. Ingredients required for the filling is mascarpone cheese, egg yolks, lemons and condensed milk I decided to make a swiss meringue for this tart. The reason is that I find when I bake my meringue in the oven it always weeps. No matter what I have tried it still weeps. But with this method, using the swiss meringue I haven’t had any weeping. If you don’t have a blow torch you can pop it into the oven. You may have better luck with the weeping than I have. With my years of making a Lemon Meringue Tart I find that it is best made and eaten the same day. Although it can stay in the refrigerator for up to 3 days. Alternatively you can bake it until the filling stage and do the meringue bit when ready to serve.
More Holiday Desserts to try: Decadent No Bake Chocolate Cheesecake Romany Creams with Chocolate Mousse Basic Baked Cheesecake Recipe If you loved this, please share!
