Artwork by Jacob

Artwork by Jacob

Sunday, April 9, 2017

Lemon Meringue Tart A New Way

Tuesdays with Dorie Baking Chez Moi.
Looks perfect but looks can be deceiving. 
This week's challenge, lemon meringue tart a new way. This new way did not work for me. The sweet cream tart dough came out perfect as always but the filling did not set up. The lemon filling is comprised of fresh squeezed lemon juice, cornstarch, sugar, egg yolks, whole milk and the zest of one lemon. This is cooked until thickened and bubbles pop on the surface then cooked for an additional minute to ensure the cornstarch is cooked. I followed the instructions exactly and chilled overnight. The next day I gave the filling a vigorous whisking as Dorie suggested and put it into the pie crust. I even chilled the tart again until after dinner. When we cut into it the filling ran out. I don't know what went wrong with the chemistry but something was off for me. Luckily it tasted good so all was well with spoons. My family even had seconds.

To see how others fared this week head over to Tuesdays with Dorie.

6 comments:

  1. Hmmm... I was planning on making this for Easter but maybe not. I took a look at the filling and compared to other recipes, it looks like a LOT of liquid. Hmmmm..... Glad it tasted good though!

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  2. That's unfortunate about the filling but it would be just as good eaten with spoons as with forks. I'm glad everyone liked it.

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  3. Your tart does look great!! Thanks for the warning on the filling. It sounds like it was delicious anyway.

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  4. There are not too many failed desserts. Who doesn't like something sweet and delicious!

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  5. Oh no! It does look absolutely perfect. But as you say, spoons!!

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  6. So sorry you had issues with your filling. Mine came out ok but I used an italian meringue so it would be a little more stable. Doris

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