Crown Maple Meyer Lemon Tart with Maple Meringue (Recipe)

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


Published:

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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