Tarte Au Citron Meringuée

Servings: 6

Ingredients:

• 1 recipe tart dough, standard

Lemon Filling:

• 1 each lemon zest, grated
• 200 grams granulated sugar
• 124 grams lemon juice, fresh, strained
• 4 each large eggs
• 1 each large egg yolk
• 150 grams butter, cut into 6 pieces

Meringue:

• 6 each ring molds, 2 to 3-inches in diameter, 1 to 1½-inches high
• Canola or vegetable oil for the rings
• 3 each large egg whites, at room temperature
• 1.5 grams cream of tartar
• 100 grams granulated sugar

Directions:

1. Lemon Filling: In a medium bowl, combine lemon zest and sugar.  Rub together between your hands until well combined.
2. In a stainless steel (or non-reactive) saucepan, combine lemon juice, eggs, egg yolk, butter, and lemon-sugar.  Whisk until combined, and heat over medium heat to cook for 3 to 5 minutes, whisking constantly.  Remove the saucepan from heat as soon as it boils.  Strain the mixture into a medium bowl.
3. Use a ladle to fill the baked tart shells with the lemon mixture.  Chill tarts for 30 minutes or until set.
4. Meringue: Lightly oil the inside of a 2 or 3-inch ring mold.  Place one mold at the centre of each tart.
5. Using an electric mixer, whip the egg whites for two minutes on low speed.  Add cream of tartar, and whip on medium speed.  When soft peaks have formed, add the sugar and continue to whip until firm and glossy.
6. Spoon the meringue evenly into the ring molds.  Dip a spoon into the meringue and quickly remove to create a peak on each tart.  Place tarts in freezer for at least 20 minutes.
7. Before serving, carefully remove ring molds, and let tarts sit at room temperature for 10 to 15 minutes before serving.