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Cook the Issue 2010

Cook the Issue 2010: Frozen lemon cream tart with toasted meringue

By Pielove, member

June 5th, 2010

I streamlined this recipe slightly by making one large tart instead of individual servings.  It made a beautiful, delicious, and dramatic tart, perfect for a hot and muggy June day.  There was a lot of meringue-- I could have topped two tarts.  Moreover, there is no reason to use superfine sugar in the syrup-- after finding widely variant numbers for weight equivalents, I just used a cup of granulated sugar.  

I also made somewhat less filling than the recipe called for-- good thing, as I now have lemon curd left over-- Bonus!!  Browning the meringue with my blowtorch was a lot of fun and gave a good toasted marshmallow smell.  The tart itself was delicious-- creamy, light, and cool-- totally belying the huge amount of butter and cream in this recipe.   The carmel sauce seemed too much-- I skipped it without regret.  This is a perfect summer dessert with fresh fruit and was a big hit at my dinner party.

Recipe Used: Frozen lemon cream cakes with toasted meringue and caramel sauce

posted in: Gallery, Cook the issue 2010
Comments (2)

Pielove writes: Hi lanapyee! If you ever need superfine sugar, you can certainly zip granulated sugar in the food processor or blender for a little bit. As for how long this took, there is no actual baking-- you press in the crust, make the lemon curd, fold in the cream, then put that in the crust and freeze the whole thing. Before serving you make the meringue. The whole thing (as you can tell) is quite a production, but can be broken up into smaller steps, most of which can be done the day before. I'm not sure how long the dang thing took-- a long time and a lot of dishes! Posted: 12:07 pm on June 6th

lanapyee writes: OMG, that looks so good! Thanks for the tip on the superfine sugar. I was not able to find it in my local grocery store, so it's good to know granulated sugar will do. How long did it take to bake? Posted: 10:32 pm on June 5th

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