This recipe transforms the classic American lemon meringue pie into an elegant lemon souffle tart that enjoys the textural advantages of souffle without it's downside (the looming threat of imminent collapse). Unlike the traditional tyrannical souffle, which must be slavishly served the instant it emerges from the oven, this tart can be made ahead of time, at your leisure, and served at room temperature. Now, that's progress...
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Units: US | Metric
- 1Preheat oven to 400*F.
- 2Using an electric mixer, beat the egg yolks with 1/3 cup sugar, the lemon zest and the flour until thick and pale yellow.
- 3Transfer to a double boiler and add the lemon juice.
- 4Whisk over medium heat until thick and set.
- 5Remove from the heat and whisk in the butter.
- 6Cover and set aside.
- 7Using an electric mixer, beat the egg whites with the salt and cream of tartar until they form soft peaks.
- 8Add the remaining 1/3 cup sugar and beat until firm peaks form.
- 9By hand, whisk one third of the egg whites into the yolk mixture.
- 10Using a rubber spatula, fold in the remaining whites.
- 11Mound the mixture in the tart shell and bake for 15 to 18 minutes, rotating the pan 180 degrees after 9 minutes.
- 12Let cool before serving.
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Nutritional Facts for Lemon Souffle Tart
Serving Size: 1 (93 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 160.1
- Calories from Fat 57
- Total Fat 6.4 g
- Saturated Fat 2.4 g
- Cholesterol 215.3 mg
- Sodium 106.8 mg
- Total Carbohydrate 19.8 g
- Dietary Fiber 0.1 g
- Sugars 17.6 g
- Protein 6.4 g
The following items or measurements are not included:
lemons, zest of
sweet tart crust