Yay! It's Wednesday Cake!

Wednesday, November 1, 2017

I don’t know about you, but after yesterday, I think we all need a slice of cake (and a warm hug). I just wish I could invite you over, but since that is not possible, let’s just pretend that we are sitting at a large table, next to the window that looks out on a little park, chatting away…

So, today’s cake is a zesty lemon meringue tart that I’ve been craving for weeks now. It’s not for everyone, but it’s definitely for those of us who love a sweet gooey exterior with an arguably pungent and refreshing middle and a comforting crisp base. It somehow marries all the different flavours in the most delicious way. So here it is...Get baking:)

Lemon Meringue Tart
(Recipe partially adapted from Anna - Serving Dumplings)   


- 250 g (2 cups) all-purpose flour
- 125 g (4 oz) cold butter
- 90 g (about half a cup) sugar
- pinch of salt
- 1 organic egg
- 1 egg yolk
- zest from 1/2 lemon
- seeds from 1/2 vanilla pod

 Lemon cream:
- 160 ml organic lemon juice
- 4 egg yolks
- 130 g (0.6 cup) sugar
- 130 g (4.5 ounces) soft butter
- 25 g (2 tablespoons) potato starch
- zest from 1 lemon
- seeds from 1/2 vanilla pod

- 120 grams egg whites
- 240 g (1 cup) granulated sugar

In a large bowl, stir in the butter with sugar, salt and flour. Add the egg, the egg yolk, vanilla and lemon zest and knead the dough. Chill for 30 minutes. Remove the dough from the fridge. Grease a pie pan and sprinkle with flour. Roll out the dough and place it into the pan. Prick it with a fork, cover it with baking paper and add weight. Bake for 10 minutes at 200°C (375°F), then remove the weight and the paper and bake for additional 5 minutes. Take it out and cool.

Lemon cream:
Pour the lemon juice into a saucepan. In a separate bowl, whisk the egg yolks and sugar until light and fluffy. Add potato starch, lemon zest and vanilla seeds. Heat up the lemon juice, add half of the lemon juice to the egg mixture and stir. Then pour the egg mixture into the saucepan with the juice and let the cream thicken while stirring constantly until it starts to bubble. Turn off the heat and stir in the butter. Let it cool.

Place the egg whites into a mixer bowl, add the sugar and place the bowl over a saucepan with simmering water. Whisk until all sugar is dissolved. It takes about 3 to 5 minutes. Transfer the bowl to the mixer and start whisking for about  6-8 minutes at high speed until glossy stiff peaks form.

Lastly, spread the lemon cream onto the  pastry bottom and then spoon the meringue on top. Place the tart in the oven and bake for about 20-25 minutes at 200°C (375°F) or until slightly golden. Let it chill completely before eating. Ta-dah!

P.S: All our Wednesday cakes so far.
P.P.S: Plus, this.

(Photos by exPress-o)


Anonymous said...

Im in for lemon tart slice any day. Jill

Related Posts with Thumbnails

exPress-o All rights reserved . Design by Blog Milk