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Dairy
Medium
2 Hours
Diets 
Learn how to make elegant lemon meringue tart served with homemade blueberry sauce and meringue topping. The components for this dessert can be prepared in advance and assembled just before serving, making your hosting prep that much easier.
1 egg yolk
2-3 tablespoons very cold water
1 teaspoon Gefen Vanilla Extract
1 and 1/4 cups unbleached all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch cubes
6 tablespoons unsalted butter, softened at room temperature
1 cup sugar
2 large eggs plus 2 large egg yolks
2/3 cup fresh lemon juice plus 1 teaspoon grated lemon
4 eggs whites, at room temperature
pinch of cream of tartar
1 cup sugar
1 pint fresh blueberries
2 tablespoons sugar (more or less depending on the tartness or sweetness of the berries)
splash of fresh lemon juice
2 tablespoons water
1 teaspoon Gefen Cornstarch dissolved in 2 tablespoons cold water
In a small bowl, stir together egg yolk, water, and vanilla. Set aside.
In an electric mixer fitted with a paddle attachment, combine flour, sugar, and salt. Add butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add egg mixture and beat just until the dough pulls together.
Transfer dough to a work surface. Pat into a ball and flatten into a disk. Use dough immediately, or wrap in plastic wrap and refrigerate until well-chilled, about 30 minutes.
Preheat the oven to 375 degrees Fahrenheit and lightly grease small tart pans with butter. Press the dough into the tart pans and chill for 30 minutes to one hour before baking.
Bake tart dough 10 to 20 minutes, until dough is firm and crisp.
In the bowl of an electric mixer, beat butter and sugar, about two minutes. Slowly add eggs and yolks. Beat for one minute. Add lemon juice and zest. The mixture will look curdled, but it will smooth out as it cooks.
In a medium, heavy-based saucepan, cook lemon mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. (It should leave a path on the back of a spoon.) Don’t let the mixture boil.
Remove curd from the heat; stir in the lemon zest. Transfer curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools.
In the clean bowl of an electric mixer fitted with a whisk attachment, add egg whites and cream of tartar. Mix until frothy and slowly add sugar. Whisk on high speed until stiff peaks form.
Use meringue to top your lemon tart, or as a plate garnish. Place into a piping bag (I used a round tip) before using it to top the tart.
Place blueberries, sugar, lemon juice, and water in a pot. Cool until blueberries break up just a little and sugar dissolves.
Add cornstarch mixture and cook until sauce thickens slightly. It will thicken as it cools.
Spoon curd into baked tart shells. Top with meringue topping and/or blueberry sauce.
How Would You
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Is this dough very sticky?
It shouldn’t be, but if it is, your best bet is to blast chill the dough in the fridge. After 30 minutes you should be able to roll it out without it sticking.
Freeze Does this freeze well? Can I freeze it after it’s torched? How long before eating should it be removed from the freezer?
The bottom part yes (tart and the filling) but since the egg whites are sensitive to freezing temperatures, they do not hold up well in the freezer. In addition, the meringue could turn rubbery or crusty once it’s been frozen and thawed. I would remove it from the freezer the night before and let it defrost in the fridge.