Tag Archives: lemon meringue

Lemon Meringue Macaroon Tart

Lemon Meringue Macaroon TartI put a lemon meringue pie on here a few years back, and while it was good, it wasn’t great. I didn’t add enough sugar to the meringue, so it browned in a weird way, and I had a bit too much liquid in the filling. The good news is that baking is a journey, not a destination. I’ve gained experience and used it to make a truly killer lemon meringue pie filling. I’ve already updated the old pie recipe and will take new photos soon, but until then, let’s discuss this Lemon Meringue Macaroon Tart.Lemon Meringue Macaroon TartYou read that right: Lemon Meringue Macaroon Tart. Like tangy lemon filling and airy meringue layered into a giant coconut macaroon crust. Oh y’all, this is something special.Lemon Meringue Macaroon TartLemon Meringue Macaroon TartLemon Meringue Macaroon TartLet me get this out of the way: we are talking about macaroons (coconut) not macarons (delicate French almond cookies). Both are delicious, but today is all about this magical three-ingredient coconut crust.It’s made only of shredded coconut, sweetened condensed milk and salt, and resembles a coconut macaroon in both flavor and texture. It’s naturally grain-free and incredibly easy to make—just stir the ingredients together, press the mix into a heavily-buttered pan and bake until golden. Unlike traditional pie crusts (and very much like a macaroon) it will stay a bit soft, but will hold up with just about any filling you like. You know, like chocolate ganache…or lemon meringue.Lemon Meringue Macaroon TartI know lemon meringue filling can be intimidating if you haven’t made it before, but I promise it’s not scary. I think it’s the color blocking that sends people running for the nearest bakery, but lemon meringue is just a marriage of two really simple recipes. The lemon portion is very similar to the grapefruit filling from the pie I posted last week. As with that recipe, if you can make pudding on the stovetop, you can make this. Heck, if you can use a whisk, you can make this. The most important thing to remember is to have all your ingredients prepared and within arm’s reach before you turn on the stove. This process goes quickly, but isn’t stressful at all if you have your ingredients ready. Just whisk, whisk, whisk and in mere moments, you’ll have made gorgeous, golden lemon filling.

As for meringue, it’s a snap to make. The key to success with meringue (and all whipped egg white things) is making sure your bowls and mixer attachments are very clean and dry before you begin; any errant drop of yolk, water or oil will keep your meringue from fluffing up properly. Just like with the lemon portion of this operation, preparation is everything. I go so far as to wipe my kitchen tools down with vinegar before whipping egg whites. Though that might seem like overkill, it’s worth it when you get billowy meringue every time!Lemon Meringue Macaroon TartLemon Meringue Macaroon TartRegarding assembly, you’ll need to have your crust baked and cooled and the meringue whipped before you make the lemon filling. The reason for this is that the filling needs to be piping hot when it meets the meringue. By doing this, we are allowing the egg whites in the meringue to bake directly onto the entire surface of the filling, helping them to fuse together so they don’t slide apart during slicing. Once filled, the tart will need to bake for about 25 minutes, just until the meringue is beginning to turn golden.Lemon Meringue Macaroon TartSome people like their lemon meringue desserts at room temperature, but I prefer mine cold. Also, I think it makes for more aesthetically pleasing slices. That color blocking though 😍 Lemon Meringue Macaroon TartOne persnickety thing about lemon meringue desserts? They need to be served the day they’re made. Meringue is a beautiful thing, but it is fleeting. If not served within hours of baking, it will begin to weep. Ew. Rest assured that even if you don’t have the time to bake and serve on the same day you can still get your lemon macaroon tart fix. The solution? Skip the meringue layer. You can cool the tart just after adding the lemon filling, then refrigerate until ready to serve.

Have a great weekend, y’all!Lemon Meringue Macaroon Tart

Lemon Meringue Macaroon Tart
makes one 9- or 10-inch tart

Macaroon Crust:
1 14 ounce package sweetened flaked coconut
2/3 cup sweetened condensed milk
1/4 teaspoon Kosher or sea salt

Meringue:
1/4 teaspoon cream of tartar
2/3 cup granulated sugar
1 tablespoon cornstarch
1/4 cup water
1/2 teaspoon pure vanilla extract
5 large egg whites, room temperature

Filling:
5 large egg yolks
2 tablespoons fresh lemon zest (about 1 medium lemon)
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon Kosher or sea salt
1 cup water
1/2 cup fresh lemon juice
2 tablespoons unsalted butter

Preheat oven to 350F. Heavily grease a 9- or 10- inch springform pan. Line the bottom with parchment and grease again.

Make the crust. Combine sweetened flaked coconut, sweetened condensed milk, and salt in a large mixing bowl. Use a silicone spatula or wooden spoon to fold together until combined. It will be thick.

Transfer mixture to prepared pan. Lightly grease your hands before pressing mixture onto the bottom and up the sides. Bake 25-30 minutes, or until edges are browned and center is turning pale golden. Remove to a rack and cool completely.

Make the meringue. In a small bowl, use a fork to combine cream of tartar and sugar. Set aside.

In a separate small bowl, use a fork to whisk together cornstarch, water, and vanilla. Microwave in 10 second increments, whisking with a fork in between, until mixture gels (about 30-35 seconds total).

Place egg whites in a large mixing bowl. Using an electric mixer, beat them on medium-high for 1-2 minutes, until frothy. Add sugar mixture one tablespoon at a time, beating until completely incorporated. Add cornstarch mixture one tablespoon at a time, until combined. Continue beating on medium speed until egg whites form stiff peaks. Set aside.

Make the filling. In a small mixing bowl, use a fork to beat egg yolks. Set aside.

In a large saucepan, use your fingers to rub lemon zest into sugar. Whisk together lemon sugar, cornstarch, and salt. Whisk in water. Heat over medium heat, stirring frequently, until the mixture reaches a simmer and thickens. Whisking constantly, pour 1/3 of the mixture into the egg yolks. Whisking constantly, add egg yolk mixture to the pan, followed by lemon juice. Whisk continue to whisk until mixture comes to a simmer for 1 additional minute. Remove from heat. Whisk in butter. Push filling through a sieve to remove lumps.

Pour hot filling into prepared crust. Drop spoonfuls of meringue over the top of the filling, making sure all edges are covered. Use the back of the spoon to spread it out. Bake 25-30 minutes, until meringue is lightly browned. Let pie cool completely on a rack. Chill uncovered for a couple of hours.

Before serving, carefully run a thin flexible knife between the crust and the pan a couple of times. Release the springform. Use a large, sharp chef’s knife to slice, wiping the blade clean between cuts. Serve immediately.

Lemon Meringue Macaroon Tart is best served the day it’s made. Meringue will weep over time.Lemon Meringue Macaroon TartLemon Meringue Macaroon TartLemon Meringue Macaroon Tart

Lazy Lemon Curd + Lemon Meringue S’mores

Lazy Lemon Curd + Lemon Meringue S’moresIs there any food that celebrates summer quite like a s’more? I don’t think so. I mean, it’s pretty difficult to argue with the near-perfect combination of graham cracker, melty toasted marshmallow, and chocolate on a searing hot day…Lazy Lemon Curd + Lemon Meringue S’mores…but I’m going to anyway because of course I am. I like to occasionally dabble in the contrarian arts, and nothing on this blog screams “I do what I want!” louder than today’s Lemon Meringue S’mores!Lazy Lemon Curd + Lemon Meringue S’moresYes, Lemon Meringue S’mores. As in, graham crackers, toasted marshmallow, and lemon curd. As in, a six—er, four—bite summertime treat that tastes just like Lemon Meringue Pie, but is about 1% of the work, permitting that you’ve already made the lemon curd. If you haven’t made it, that number goes up to a whopping 3%.Lazy Lemon Curd + Lemon Meringue S’moresLazy Lemon Curd + Lemon Meringue S’moresYou see, the lemon curd I use for Lemon Meringue S’mores isn’t just any lemon curd, y’all. It’s Lazy Lemon Curd. I mean, you’ll be hard-presses to find a citrus curd recipe that is particularly challenging, but this is one for the days when you reeeeeally don’t want to whisk something continuously or add butter bit-by-bit or strain anything.*

*I hate straining things. Hate. It. Not as much as I hate cleaning muffin pans, but almost. So, if I tell you to strain something, it means it really needs to be done. Lazy Lemon Curd + Lemon Meringue S’moresLazy Lemon Curd + Lemon Meringue S’moresLazy Lemon Curd + Lemon Meringue S’moresThis is an easy three-ingredient, two-step recipe. Whisk together some fresh lemon juice, two egg yolks and a can of sweetened condensed milk. Heat that mixture over a double boiler, stirring if/when you think about it, until it thickens slightly, which takes fifteen minutes. That’s literally it.Lazy Lemon Curd + Lemon Meringue S’moresLazy Lemon Curd + Lemon Meringue S’moresLazy Lemon Curd + Lemon Meringue S’moresIf this recipe looks familiar, that’s because it is. Lazy Lemon Curd is just a sunny lemon spin on the filling for my Key Lime Linzer Cookies, and that is just a stovetop version of Key Lime Pie filling. It’s also the combination I use in my easy Pink Lemonade Bars. Sweetened condensed milk, y’all—it’s the unsung hero of my kitchen.Lazy Lemon Curd + Lemon Meringue S’moresOnce your Lazy Lemon Curd has cooled a bit, make yourself some s’mores! Slather a little of the curd on a graham cracker, top it with a toasted marshmallow and sandwich it all with another graham cracker. And then repeat that process because you’re going to want two of these toasty, gooey, lemony treats. And because this stuff keeps well in the fridge, you can make Lemon Meringue S’mores all summer long. That’s something worth celebrating.Lazy Lemon Curd + Lemon Meringue S’mores

Lazy Lemon Curd
makes about 1 1/2 cups

2/3 cup fresh lemon juice (from about 3-4 lemons)
1 14 ounce can sweetened condensed milk
2 large egg yolks, room temperature

Make the filling. Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

In the heatproof bowl, whisk together lemon juice, sweetened condensed milk, and egg yolks. Place bowl over simmering water, creating a double boiler. Let cook, stirring frequently, until slightly thickened (about 15 minutes). Remove from heat and transfer filling to a heatproof container. Press a piece of plastic wrap to the surface. Let cool completely at room temperature before storing in the refrigerator.

Lemon Meringue S’mores
makes 4 s’mores

4 whole sheets honey graham crackers
2 tablespoons Lazy Lemon Curd
4 large marshmallows

Carefully break each graham cracker sheet in half to produce 2 squares (8 squares total). Place bottom-side-up on a surface.

Top 4 of the graham squares with 1/2 tablespoon (1 1/2 teaspoons) each of the Lazy Lemon Curd.

Toast the marshmallows. Place each marshmallow on a skewer. Turn a gas stove flame (or other heat source) to medium-low. Carefully toast marshmallow over the top before transferring it onto lemon curd. Repeat with other marshmallows. Turn off stove. If you’d like to toast your marshmallows with another at-home method, see here.

Top marshmallows with the remaining graham squares, top-side-up. Serve immediately.Lazy Lemon Curd + Lemon Meringue S’moresLazy Lemon Curd + Lemon Meringue S’moresLazy Lemon Curd + Lemon Meringue S’mores