Lemon Meringue Tarts - The Perfect Puree of Napa Valley
For the Lemon Curd: • 1/4 cup The Perfect Purée Meyer Lemon Concentrate, thawed • 1 tbsp. The Perfect Purée Lemon Zest, thawed (optional) • 3/4 cup sugar (optio
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Cooking tools:
- Stand mixer
- Pastry cutter
- Rolling pin
- Tart pan
- Pie dish
- Cookie cutter
- Pie weights
- Piping bag
- Kitchen torch
- Cooling rack
- Fine-mesh sieve
- Saucepan
- Whisk
- Spatula
- Wooden spoon
- Stove
- Mixing bowl
- Plastic wrap
- Parchment paper
- Baking sheet
- Oven
- Refrigerator
- Freezer
- Measuring cup
- Measuring spoon
Ingredients
- bleached all-purpose flour, plus more for rolling out the dough
- 3 tbsp. sugar
- Pinch of fine salt
- 1/4 cup ice cold water
- 1 egg yolk
- 1 tsp. white vinegar
- 4 egg whites (approximately 125 g.)
- 1 cup baker’s sugar
- 1 pinch cream of tartar
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