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In the Oven: Lemon-Almond Meringue Tarts

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Our next recipe is a bit involved, so you might want to plan ahead — we’re making Lemond-Almond Meringue Tarts! Posting date is February 9.

Lemon-Almond Meringue Tarts
Author: Matt Lewis & Renato Poliafito
Serves: Eight 4-inch tarts
Ingredients
  • For the almond amaretto tart shells
  • 1 cup all-purpose flour
  • 1/3 cup finely ground blanched sliced almonds
  • 2 tablespoons finely ground amaretti cookies
  • 14 tablespoons unsalted butter, soft but cool, cut into 1-inch pieces
  • 1/3 cup plus 1 tablespoon confectioners’ sugar
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • 1 tablespoon amaretto liqueur
  • For the lemon curd
  • ¾ cup fresh lemon juice (from about 6 lemons)
  • Grated zest of 2 lemons
  • 2 large eggs
  • 7 large egg yolks (reserve the whites for the topping)
  • ¾ cup sugar
  • 4 tablespoons (½ stick) butter, softened
  • For the amaretto meringue topping
  • 7 large egg whites
  • 1¾ cups sugar
  • ½ teaspoon cream of tartar
  • 1 tablespoon plus 1 teaspoon amaretto liqueur
  • To assemble the tarts
  • Crushed amaretti cookies, optional
Instructions
Make the almond amaretto tart shells
  1. In a small mixing bowl, stir the flour, almonds, and cookies together.
  2. Put the butter in the bowl of an electric mixer fitted with the paddle attachment. Pour the confectioners’ sugar over the butter and, using your hands, toss to make sure each piece of butter is fully coated. Beat on medium speed until just combined. Scrape down the bowl and add the egg yolk. Beat until combined. With the mixer on low to medium, very slowly pour in the flour mixture, mixing until combined. Scrape down the bowl and add the cream and liqueur and mix until combined.
  3. Using your hands, form the dough into a ball (it will be sticky), wrap it in plastic, and refrigerate for 3 hours.
  4. Dust a work surface with a sprinkling of flour. Unwrap the ball of chilled dough and put it directly on the work surface. Cut the dough into eight equal pieces, about 2 ounces each, and gently shape each piece into a smooth disk. The dough will be sticky. Make sure to turn the dough over (use a spatula or a bench knife) as needed and keep the work surface floured. Put the dough disks in the refrigerator for 10 minutes.
  5. Using a rolling pin, roll each dough ball into a 6-inch round just over ¹\8 inch thick. Place a round over a 4-inch tart pan and very gently press the dough into the pan. Roll the rolling pin over the pan to trim off excess dough. Repeat with the remaining dough rounds. Use any excess dough trimmings to make a ninth tart shell, or freeze them for another time. Put the tart pans in the refrigerator for 30 minutes.
  6. Preheat the oven to 375 degrees F. Remove the tarts from the refrigerator, then arrange on a baking sheet and gently prick the dough with a fork.
  7. Bake until golden brown, about 20 minutes, rotating the baking sheet halfway through the baking time.
  8. Transfer the tart pans to wire racks and let cool completely.
Make the lemon curd
  1. In a small bowl, combine the lemon juice and zest and let sit for about 10 minutes to soften the lemon zest.
  2. In a medium nonreactive bowl, whisk the eggs, egg yolks, and sugar together until combined. Add the lemon juice and zest and whisk until just combined.
  3. Set the bowl over a pan of simmering water but do not let the water touch the bottom of the bowl. Cook, stirring constantly with a heatproof spatula, until the mixture has thickened to a puddinglike consistency, about 6 minutes.
  4. Remove the bowl from the pan and whisk in the butter until emulsified. Strain the mixture through a fine-mesh sieve into a bowl. Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Set aside at room temperature while you make the meringue.
Make the amaretto meringue topping
  1. Whisk the egg whites and sugar together in a nonreactive metal bowl until combined.
  2. Set the bowl over a saucepan of simmering water. Cook, whisking constantly, until the sugar is completely dissolved and the mixture registers 140 degrees F. on an instant-read thermometer, 6 to 8 minutes.
  3. Remove the bowl from the pan and, with an electric mixer fitted with the whisk attachment, beat the mixture on high speed until stiff peaks form, adding the cream of tartar when the mixture begins to thicken or after 3 minutes. When the mixture almost holds stiff peaks, after about 6 minutes, add the liqueur and beat to incorporate it.
Assemble the tarts
  1. Divide the warm lemon curd evenly among the tarts. Use a large ice cream scoop with a release mechanism to drop mounds of meringue on top of the lemon curd. Spread the meringue out toward the edges of the tart. Add more meringue to your liking (you will have extra, which you can use to make meringue cookies; see below).
  2. Preheat the broiler to high. Slide the tarts under the broiler and cook until just brown.
  3. If using, sprinkle the crushed cookies on top of the meringue and serve.
  4. These tarts should be eaten within 24 hours. If you are making them for dinner, prepare them in the morning and leave them at room temperature until ready to serve.

 

In the Oven: Lemon Lime Bars

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Next up on the schedule: bars with creamy citrus curd on a crisp coconut-graham crust! Posting date is December 1.

Lemon Lime Bars
Author: Matt Lewis & Renato Poliafito
Serves: 24 bars
Ingredients
  • For the graham-coconut crust
  • 1 cup sweetened shredded coconut
  • 2 cups graham cracker crumbs (about 15-17 crackers)
  • 2 tablespoons firmly packed light brown sugar
  • ½ cup (1 stick) unsalted butter, melted
  • For the lemon lime filling
  • 11 large egg yolks
  • 3 large eggs
  • 1¾ cups sugar
  • ¾ cup fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons grated lemon zest
  • 2 tablespoons grated lime zest
  • ¾ cup (1½ sticks) unsalted butter, softened and cut into 1-inch pieces
  • 1/3 cup heavy cream
Instructions
Make the graham-coconut crust
  1. Preheat the oven to 300 degrees F. Butter the sides and bottom of a 9-by-13-inch baking pan or spray it with nonstick cooking spray.
  2. On a parchment-lined baking sheet, spread out the coconut. Put the baking sheet in the oven and toast the coconut until it starts to turn golden brown, 7 to 10 minutes. Remove from the oven, toss the coconut, and return it to the oven for 3 more minutes.
  3. Put the graham cracker crumbs in a large bowl, add the toasted coconut and the brown sugar, and toss with your hands until combined. Add the melted butter. Use your hands to combine the mixture, then turn it out into the prepared pan. Using your hands, press the crust into an even layer on the bottom and up the sides of the pan. Use the bottom of a measuring cup to create a perfectly even crust.
  4. Put the crust in the refrigerator for 15 minutes, then bake for 10 minutes, or until golden brown. Let the crust cool before adding the filling.
Make the lemon lime filling
  1. Increase the oven temperature to 325 degrees F. Put the egg yolks, eggs, sugar, lemon and lime juices, and lemon and lime zests in a large, clean metal pot. Whisk until combined. Cook over medium heat, whisking constantly, until the mixture registers 180 degrees F. on a candy thermometer, about 10 minutes.
  2. Remove from the heat and whisk in the butter and cream. Pour through a fine-mesh sieve directly into the cooled crust. Use a rubber spatula to press the curd through the sieve.
  3. Make sure the curd is evenly distributed. Tap the pan gently against the counter to make a level layer.
  4. Bake for 8 to 10 minutes, until the filling is just set. Transfer to a wire rack and let cool to room temperature. Wrap the pan in plastic (do not let the plastic touch the filling) and put it in the refrigerator for at least 2 hours. Cut into squares and serve.
  5. The bars will keep in the refrigerator, tightly covered, for 2 days.

 

In the Oven: Lemon Lemon Loaf

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Next up on the schedule: loaves of lemon on lemon on lemon! Posting date is February 24.

Lemon Lemon Loaf
Author: Matt Lewis & Renato Poliafito
Serves: 2 (9-by-5-by-3-inch) loaves
Ingredients
  • For the lemon cake
  • 1½ cups cake flour
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 2¼ cups sugar
  • 8 large eggs, at room temperature
  • ¼ cup grated lemon zest (from about 4 lemons)
  • ¼ cup fresh lemon juice
  • 2 cups (4 sticks) unsalted butter, melted and cooled
  • ½ cup sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • For the lemon syrup
  • 1/3 cup fresh lemon juice
  • 1/3 cup sugar
  • For the lemon glaze (optional)
  • 2 cups confectioners’ sugar, sifted, or more if needed
  • 4 to 6 tablespoons fresh lemon juice
Instructions
Make the lemon cakes
  1. Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.
  2. Sift both flours, baking powder, baking soda, and salt together in a medium bowl.
  3. Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl.
  4. Sprinkle in the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.
  5. Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
  6. Let cool in the pans for 15 minutes.
Meanwhile, make the lemon syrup
  1. In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.
  2. Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.
  3. Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.
  4. (The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)
If you like, make the lemon glaze
  1. In a small bowl, whisk together the confectioners’ sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners’ sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
  2. The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.