Lemon Meringue Tart for Mom

Lemon Meringue Tart for Mom

Today we celebrated my mom's Birthday.

She is such an amazing daughter, sister, friend, wife and mother. I am very blessed to have the kind of mother that is a constant inspiration. She is such a strong woman and I am so thankful for her!!!

Because my mom is not like any other mom. I didn't think a tradditional birthday cake was the right choice, so I decided to make her something sweet and bold just like her personality.

This Lemon Meringue tart starts with a sweet and spicy crust, the Lemon Curd has a tangy bold flavor and then its topped off with a lightly sweetened vanilla meringue. Sounds just like my mom to me.

 Chef LC eating a licorice rope in 1987 celebrating Mom's birthday

Ingredients:

Honey Graham Crust
1 1/2 Cups Ground Ground Crackers
1 Teaspoon Honey

2 Tablespoons Melted Butter
1/2 Teaspoon Ground Cinnamon

Filling
1 cup white sugar

2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
1 teaspoon vanilla
2 tablespoons butter
4 egg yolks, beaten

Meringue
4 egg whites
6 tablespoons white sugar
1 teaspoon vanilla

Directions: 


Preheat oven to 350 degrees F

Crust: In a food processor combine honey, graham crackers and cinnamon. While pulsing add melted butter. Pour into 9 inch tart pan and press into pan. Bake for 10 minutes.

This crust is very similar to that of a traditional cheesecake. The cinnamon and honey truly elevated this traditional dessert.

LC Kitchen Tip: Try using the bottom of a glass to help press the graham cracker into the tart pan.



Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture begins to boil. Stir in butter. In a small bowl whisk egg yolks and 1/2 cup of hot sugar water mixture (Tempering). Whisk egg yolk & hot sugar mixture into remaining sugar mixture. Bring to a boil and continue stirring until thick. 

LC Kitchen Tip: If you are looking for more of a yellow color try adding a little yellow food coloring. 
 
Remove from heat. Pour filling into baked pastry shell.   

Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually & vanilla, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.  

Bake in preheated oven for 10 minutes, or until meringue is golden brown.