Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/4 cup lemon curd
- 1/4 cup raspberry jam
- 3 egg whites
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
- 1/4 tsp vanilla extract
- 1/4 tsp lemon zest
Special equipment needed:
- 9-inch tart pan with removable bottom
- electric mixer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the flour, butter, and sugar. Use a pastry cutter or your fingers to mix until the mixture resembles coarse sand.
3. Add the egg yolk and mix until the dough comes together.
4. Press the dough into the bottom and sides of the tart pan. Prick the bottom with a fork.
5. Bake the crust for 15-20 minutes, or until lightly golden. Let cool.
6. Spread the lemon curd over the bottom of the crust.
7. Spread the raspberry jam over the lemon curd.
8. In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
9. Gradually add the sugar, vanilla extract, and lemon zest, and continue to beat until stiff peaks form.
10. Spread the meringue over the raspberry jam, making sure to seal the edges.
11. Bake the tart for 10-15 minutes, or until the meringue is lightly golden.
12. Let the tart cool completely before serving.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 280
Fat: 12g
Saturated Fat: 7g
Cholesterol: 63mg
Sodium: 34mg
Carbohydrates: 40g
Fiber: 1g
Sugar: 24g
Protein: 4g
Substitutions for ingredients:
- You can use any flavor of jam you prefer instead of raspberry.
- You can use store-bought lemon curd instead of making your own.
Variations:
- You can add fresh berries on top of the meringue before baking.
- You can add a layer of whipped cream on top of the lemon curd before adding the raspberry jam.
Tips and tricks:
- Make sure the butter is chilled before mixing it with the flour and sugar.
- Prick the bottom of the crust with a fork to prevent it from puffing up while baking.
- Make sure the meringue is spread all the way to the edges to prevent it from shrinking while baking.
Storage instructions:
Store the tart in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the tart on a platter with fresh berries and a dusting of powdered sugar.
Garnishes:
Fresh berries, powdered sugar
Pairings:
Coffee, tea, or a glass of milk
Suggested side dishes:
Fresh fruit salad, green salad
Troubleshooting advice:
- If the meringue is weeping or separating from the filling, it may be undercooked. Bake for a few more minutes until the meringue is lightly golden.
- If the crust is too crumbly, add a tablespoon of water to the dough until it comes together.
Food safety advice:
Make sure the egg whites are at room temperature before beating them to ensure they whip up properly.
Food history:
Neenish tarts are a traditional Australian pastry that typically feature a split filling of jam and custard. This lemon meringue version puts a twist on the classic recipe.
Flavor profiles:
Sweet, tangy, and creamy
Serving suggestions:
Serve the tart as a dessert after a meal or as a sweet treat with coffee or tea.
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Region: Australian