Combining the best of lemon meringue pie and lemon tart, a cloud of soft meringue tops the sprightly lemon curd filling and buttery cookie crust.
For crust:
Combine flour, sugar, and salt in processor. Add butter. Using on/off turns, cut in butter until coarse meal forms. Add yolks and process until moist clumps form. Gather dough into ball. Divide into 6 equal portions. Press 1 dough portion over bottom and up sides of 4 1/4- to 4 1/2-inch-diameter tartlet pan with 3/4-inch-high sides and removable bottom. Repeat with remaining dough, forming 6 tartlets total. Place on rimmed baking sheet, cover with plastic, and chill 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
Preheat oven to 375?F. Bake crusts until golden, pressing with back of fork if crusts bubble, about 20 minutes. Cool.
For filling:
Whisk eggs, yolks, 3/4 cup sugar, and lemon peel in medium metal bowl. Place bowl over saucepan of barely simmering water; whisk until sugar dissolves, about 1 minute. Stir in lemon and lime juices. Whisk until mixture thickens, about 4 minutes. Remove from heat; add butter in 3 additions, whisking until smooth. Strain lemon curd through fine sieve into medium bowl. Press plastic directly onto surface of curd. Chill until cold, at least 5 hours.
Preheat oven to 425?F. Place 1 1/4 cups lemon curd in large bowl; reserve. Divide remaining curd among tartlet crusts, spreading evenly over bottoms.
Using electric mixer, beat egg whites in large bowl until frothy. Add salt and beat until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until stiff but not dry. Fold half of egg whites into reserved lemon curd. Gently fold in remaining whites. Divide egg-white mixture among tartlets, sealing to crust edges and mounding in center. Bake until filling is golden brown and set, about 13 minutes. Let tartlets stand at room temperature 5 minutes. Push pan bottoms up, releasing tartlets. Transfer tartlets to plates. Dust tartlets with powdered sugar and serve warm or let stand up to 30 minutes.
http://www.epicurious.com/recipes/food/views/Lemon-Souffle-Tartlets-230668
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (710g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1911 | ||
Calories from Fat: 1279 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 142.2g | 190 % | |
Saturated Fat 58.1g | 290 % | |
Monounsaturated Fat 57.4g | ||
Polyunsanturated Fat 19.2g | ||
Cholesterol 5388mg | 1658 % | |
Sodium 774.1mg | 27 % | |
Potassium 722.7mg | 19 % | |
Total Carbohydrate 78.9g | 23 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 77.5g | ||
Protein 82.3g | 118 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1911
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