Prep 15 mins
Cook 15 mins
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...
- 8 eggs, separated
- 2⁄3 cup sugar
- 1 lemon, zest of, grated
- 1 tablespoon all-purpose flour
- 4 lemons, juice of
- 1 tablespoon unsalted butter, softened
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon cream of tartar
- 1 10 inch sweet tart crust, baked and glazed with
- egg white
- Preheat oven to 400*F.
- Using an electric mixer, beat the egg yolks with 1/3 cup sugar, the lemon zest and the flour until thick and pale yellow.
- Transfer to a double boiler and add the lemon juice.
- Whisk over medium heat until thick and set.
- Remove from the heat and whisk in the butter.
- Cover and set aside.
- Using an electric mixer, beat the egg whites with the salt and cream of tartar until they form soft peaks.
- Add the remaining 1/3 cup sugar and beat until firm peaks form.
- By hand, whisk one third of the egg whites into the yolk mixture.
- Using a rubber spatula, fold in the remaining whites.
- Mound the mixture in the tart shell and bake for 15 to 18 minutes, rotating the pan 180 degrees after 9 minutes.
- Let cool before serving.
Tried baking this in an 8x8 glass baking dish without the crust. It didn't work well. I lowered the cooking time to 13 minutes but it was still overly dry. I'll lower the time and the temp if I try it without the crust again. This was gorgeous when it came out of the oven, MarieAlice.