Tarte Citron "meringuée" En Verrine Recipe

Inspired by Bistro de Margot

Time1h

Serves6

Lemon "Meringuée" tart in a jar

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Ingredients

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Crust

1 1/2 cups Graham cracker crumbs

1/2 cups Unsalted butter, melted

1/4 cups sugar

Lemon Filling

3/4 cups Fresh lemon juice

1 cups granulated sugar

3 large Eggs

2 large Egg yolks

1/4 cups Unsalted butter, cubed

2 tsp Zest of 2 lemons

Meringue

3 large Egg whites

3/4 cups granulated sugar

1/2 tsp Cream of tartar

Method

Preparation

Make the Crust

In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of serving jars. Bake at 350°F (175°C) for 10 minutes, then let cool.

Prepare the Lemon Filling

In a saucepan, whisk together lemon juice, sugar, eggs, egg yolks, and lemon zest. Cook over medium heat, stirring constantly until thickened, about 10 minutes. Remove from heat and stir in cubed butter until melted. Let it cool slightly before filling the jars.

Fill the Jars

Pour the lemon filling over the cooled crust in each jar, filling them about 3/4 full.

Make the Meringue

In a clean bowl, whip egg whites and cream of tartar until soft peaks form. Gradually add sugar, continuing to whip until stiff peaks form.

Top with Meringue

Spoon or pipe the meringue over the lemon filling in each jar. Use a kitchen torch to lightly brown the meringue, if desired.

Chill and Serve

Refrigerate the jars for at least 1 hour before serving to allow the flavors to meld.