lemon-meringue-tart

Although it is neither light, flaky, or particularly flavorful, this unconventional tart crust is perfect
for highlighting unbaked fillings such as curds. Given its high-temperature processing, all of the standard 
stresses associated with pie crusts ("Oh god, my hands are too warm!", "... did I just over-knead that?...") 
are irrelevant, and the entire process takes 40 minutes. However, this recipe doesn't develop the classic 
flaky laminar microstructure associated with great pies, and possesses the potential for painful burns. 
Interestingly, this crust exhibits a very consistent 10% shrinkage upon baking, making removing it from a 
pan trivial.


# Basic Tart Crust

(Adapted from [David Lebovitz](http://www.davidlebovitz.com/2009/05/french-tart-dough-a-la-francaise/). Makes 
one 9" tart.)

  * 150 g flour
  * 100 g unsalted butter
  * 45 g water
  * 1 tablespoon brown sugar
  * 1/8 teaspoon salt

*Preheat oven to 210° C / 425° F*

1) Place butter, water, sugar, and salt in a **metal** bowl, and place in the preheated oven until mixture 
   is lightly browned around the edge, approximately 15 minutes.

2) Carefully remove from the oven and add the flour, taking care to prevent dangerous splashes and spitting. 
   Mix until flour is completely incorporated and there are no lumps - a silicone spatula is ideal.

3) Gather dough into a ball, transfer it to the tart pan, and refrigerate or freeze until the dough is cool
   enough to manipulate.

4) Setting aside an almond-sized lump of dough, distribute the dough evenly in the tart pan. Using a fork, 
   poke 15-20 sets of holes in the bottom.

5) Bake until evenly golden-brown, approximately 15-20 minutes.

6) While the crust is still hard, use the reserved portion of dough to repair any cracks or holes. 


#Lemon Curd

* 5 egg yolks
* 2 whole eggs
* 2 cup sugar
* 2/3 cups Meyer lemon juice (2-3 Meyer lemons)
* 2 tablespoons lemon zest
* 2 sticks unsalted butter, cut into 1" cubes
* 1/8th teaspoon salt

For a less sweet curd, substitute dextrose for sucrose, and add pure citric acid to taste.

1) Combine all ingredients in a vigorously boiling double-boiler/bain-marie. The order of combination isn't critical, but mixing the eggs, lemon juice, and zest first, followed by the addition of the butter and sugar is reasonable.

2) Continue heating, approximately 7 minutes, until mixture thickens to a texture slightly thinner than sour-cream. Continual stirring is essential - the portion of the curd in direct contact with the pan will thicken before the rest, and must continually be blended with the rest for a consistent texture.

3) Remove from the heat, cover the surface in plastic wrap (or parchment - no foil), and immediately refrigerate.




# Italian Meringue

4 fresh egg whites, carefully separated
1 cup sugar
1/2 cup water
1/2 lemon 


1) Combine sugar and water in a small sauce-pan and cook until soft-ball stage (~240F), following all normal candy-making procedures.

2) While the syrup is cooking, rub the interior of a doubly-washed bowl (preferably copper) with the half-lemon, so as to evenly coat it in
lemon juice. Add the egg whites and beat until the whites start to hold soft peaks. Timing is important - the whites should be ready at the
same moment the syrup comes up to temperature.

3) Carefully drizzle the syrup to the whites while whisking to ensure even mixing. Once syrup is added, vigorously beat until the desired consistency is obtained. If done properly, one should be able to turn the bowl completely upside-down without problem.

4) Optionally, fold in cocoa powder to taste. For baked meringues, dollop or pipe onto parchment and bake at 225F for two hours, then turn off the oven and allow the meringues to cool inside.

Although it is neither light, flaky, or particularly flavorful, this unconventional tart crust is perfect
for highlighting unbaked fillings such as curds. Given its high-temperature processing, all of the standard
stresses associated with pie crusts ("Oh god, my hands are too warm!", "... did I just over-knead that?...")
are irrelevant, and the entire process takes 40 minutes. However, this recipe doesn't develop the classic
flaky laminar microstructure associated with great pies, and possesses the potential for painful burns.
Interestingly, this crust exhibits a very consistent 10% shrinkage upon baking, making removing it from a
pan trivial.

Basic Tart Crust

(Adapted from David Lebovitz. Makes one 9" tart.)

• 150 g flour
• 100 g unsalted butter
• 45 g water
• 1 tablespoon brown sugar
• 1/8 teaspoon salt

Preheat oven to 210° C / 425° F

1. Place butter, water, sugar, and salt in a metal bowl, and place in the preheated oven until mixture
   is lightly browned around the edge, approximately 15 minutes.

2. Carefully remove from the oven and add the flour, taking care to prevent dangerous splashes and spitting.
   Mix until flour is completely incorporated and there are no lumps - a silicone spatula is ideal.

3. Gather dough into a ball, transfer it to the tart pan, and refrigerate or freeze until the dough is cool
   enough to manipulate.

4. Setting aside an almond-sized lump of dough, distribute the dough evenly in the tart pan. Using a fork,
   poke 15-20 sets of holes in the bottom.

5. Bake until evenly golden-brown, approximately 15-20 minutes.

6. While the crust is still hard, use the reserved portion of dough to repair any cracks or holes.

Lemon Curd

• 5 egg yolks
• 2 whole eggs
• 2 cup sugar
• 2/3 cups Meyer lemon juice (2-3 Meyer lemons)
• 2 tablespoons lemon zest
• 2 sticks unsalted butter, cut into 1" cubes
• 1/8th teaspoon salt

For a less sweet curd, substitute dextrose for sucrose, and add pure citric acid to taste.

1. Combine all ingredients in a vigorously boiling double-boiler/bain-marie. The order of combination isn't critical, but mixing the eggs, lemon juice, and zest first, followed by the addition of the butter and sugar is reasonable.

2. Continue heating, approximately 7 minutes, until mixture thickens to a texture slightly thinner than sour-cream. Continual stirring is essential - the portion of the curd in direct contact with the pan will thicken before the rest, and must continually be blended with the rest for a consistent texture.

3. Remove from the heat, cover the surface in plastic wrap (or parchment - no foil), and immediately refrigerate.

Italian Meringue

• 4 fresh egg whites, carefully separated
• 1 cup sugar
• 1/2 cup water
• 1/2 lemon

1. Combine sugar and water in a small sauce-pan and cook until soft-ball stage (~240F), following all normal candy-making procedures.

2. While the syrup is cooking, rub the interior of a doubly-washed bowl (preferably copper) with the half-lemon, so as to evenly coat it in lemon juice. Add the egg whites and beat until the whites start to hold soft peaks. Timing is important - the whites should be ready at the same moment the syrup comes up to temperature.

3. Carefully drizzle the syrup to the whites while whisking to ensure even mixing. Once syrup is added, vigorously beat until the desired consistency is obtained. If done properly, one should be able to turn the bowl completely upside-down without problem.

4. Optionally, fold in cocoa powder to taste. For baked meringues, dollop or pipe onto parchment and bake at 225F for two hours, then turn off the oven and allow the meringues to cool inside.