A lemon tart is a wonderful thing, and not as finicky as it seems. I made these with the kids’ cooking club earlier this year, and they turned out beautifully! Shallow tart pans with removable bottoms are traditional, but not necessary – the pâte brisée, a sweet, shortbread-like crust – is pressed in instead of rolling, so you can use any similar-sized baking pan or dish. If you have smaller ones, you can divide the pastry and filling between them and make smaller tarts. If it’s bigger, you can double the curd (or make 1.5 times as much) in order to fill your crust. If you do, you can increase the quantity of meringue accordingly, just keeping the ratio of egg whites to sugar! (So if you make 1.5 times the curd recipe, you’ll have 9 egg whites and can use 1 1/2 cups of sugar! Everything else remains the same!) For a vegan meringue (you could use any berry preserve in place of theContinue reading
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