Crown Maple Meyer Lemon Tart with Maple Meringue (Recipe)

How to make Crown Maple’s Meyer Lemon Tart with Maple Meringue



lemon tart

These instructions include recipes for Pate Sucre (crust), Meyer Lemon Curd, and Crown Maple Meringue, resulting in four 8-inch fluted tarts.

To make the Pate Sucre (crust):

  • 4½ cups all-purpose flour

  • Just under 1 cup almond flour

  • 1¼ cup (2¼ sticks) unsalted butter, softened

  • 2¾ cups powdered sugar
  • 3 whole eggs
  • Heaping ¾ tsp Kosher salt
  1. Cream soft butter, sugar, and almond flour with a mixer. Slowly add eggs and salt and scrape sides well
  2. Add flour and mix until combined
  3. Place dough onto a parchment-lined sheet tray and refrigerate until firm
  4. Divide dough into 4 parts and roll each portion into a 10-inch circle
  5. Line each circle into a 8-inch fluted tart shell
  6. Pre-bake tart shell using baking beans separated by parchment at 350°F until lightly golden brown
  7. Remove beans and let tarts cool completely


To make the Lemon Curd:

  • Juice of 2 lbs fresh-squeezed Meyer lemons
 (about 4 cups of juice)
  • 2 lbs (8 sticks) unsalted butter, softened

  • 2½ lbs Crown Maple sugar
 (4 10-oz. packages)
  • About 18 whole eggs

  • 1.1 oz gelatin leaves
  1. Bloom gelatin in ice water
  2. Combine Meyer lemon juice, eggs, maple sugar, and butter in a bowl and place over a double boiler
  3. Cook the curd, stirring constantly until mixture reaches 165°F
  4. Squeeze excess water from gelatin and add directly to heated curd. Stir to combine, and strain through a fine mesh sieve
  5. Pour directly into pre-baked tart shells (see above; may be made in advance and refrigerated). Melt curd over a double boiler gently to fill
  6. Place tarts in freezer to set

To make the Crown Maple Meringue:

  • 2 cups egg whites
 (about 18 egg whites)
  • 5 cups Crown Maple Extra Dark syrup
  1. Place egg whites into a 5-quart stand mixer and stir gently on low
  2. In the meantime, heat maple syrup in a high-walled sauce pot (syrup bubbles up when cooked) until it reaches 230°F. Turn mixer on high speed, adding a few drops of canola oil to keep syrup from over-boiling
  3. Bring to a boil and cook until it reaches 239°F, then pour it down the sides of the mixing bowl while egg whites are beating. Mix meringue until cool
  4. Place meringue into a piping bag and pipe over frozen lemon tarts
  5. Place finished tarts back in the freezer to set. Once meringue is firm, remove from freezer, and slice with a hot, dry knife
  6. Store in refrigerator until ready to serve

 

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