Toasting meringue is one of my favorite things to do in pastry. I like how the completely white meringue canvas changes instantaneously to a deep golden. The photograph of the lemon meringue tart in the Bouchon Bakery cookbook is particularly striking in that you can still see the residual smoke atop of the meringue. As for the interior, what makes this recipe special is the addition of a cake layer in between the lemon curd and the meringue. It’s like having two classic desserts in one – a hybrid tart and Baked Alaska.
My process shot: tart shell, lemon curd, cake and swiss meringue
For the lemon curd, I typically use the double boiler method for cooking it. It was a first for me to put the curd directly in the pan and when I was distracted momentarily I did get some scrambled eggs but I strained them out of the finished curd.
When referring to the madeleine cake recipe there is a section that lists the proportions of the ingredients specifically for this tart. I completely missed that and was confused as to why I had such a thick cake. The full recipe makes a 1″thick quarter sheet. I ended up cutting the rounds of cake and splitting them into 1/8″ discs.
I was amused when I went to the hardware store for a propane torch. The salesperson asked if it was for creme brulee. Out of curiosity, I read the side panel of the box to see what the suggested uses were. I think I will stick with toasting and bruleeing over removing putty and asphalt tile work. I do have a small hand-held torch that is specifically for creme brulee but I’ve found it is not powerful enough to cover the surface evenly. I always had hot spots that burned. The torch worked perfectly.
The tart is toasty! My playful interpretation on the photograph in the book.
And how did it taste?
The lemon flavor was nice and tangy. The cake got lost though because it was so thin. I know it is to act as a barrier between the meringue and the curd but gosh I think it’s a lot of work to make it and not let it be a true component of the dessert. I would cut the cake a bit thicker, perhaps 1/4″ so there is more substance when eating the tart.
Week 34 of the Bouchon Bakery Book Project
Read the Project recap on the Lemon Meringue Tarts
Make the Lemon Meringue Tarts (recipe re-posted by Serious Eats)
Bake with us!
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