Lemon Meringue Tart In A Macadamia Nut Crust
Nutrition
Calories: 1235.96 kcalCarbohydrates: 101.52 gProtein: 5.43 gFat: 92.4 gSaturated Fat: 58.32 gCholesterol: 243.8 mgSodium: 14.27 mgFiber: 1.16 gVitamin A: 70.9025 IUCalcium: 35.8 mgIron: 2.28 mg
Ingredients
- 10 oz finely chopped macadamia nuts
- 3 cups unbleached all-purpose flour
- 1/3 cup granulated sugar
- 1/2 lb unsalted butter cut into small pieces
- 1 egg lightly beaten
- 1 tsp vanilla extract
- Grated zest of 1 lemon
- 1/2 cup cake flour not self-rising
- 1-1/4 cups granulated sugar
- 4 egg yolks
- 1-1/2 cups water
- Grated zest of 2 lemons
- 1/3 cup freshly squeezed lemon juice
- 3 egg whites
- 1/2 tsp cream of tartar
- 3/4 cup superfine sugar reserve 1 tbsp for dusting
Instructions
- Lightly butter a 10-inch tart pan.
- TO MAKE THE CRUST, combine the nuts, flour, and sugar in a food processor. Add the butter and process until just combined. Add the egg, vanilla, and lemon zest. Process until all the ingredients are well mixed.
- Press half the mixture into the prepared pan. (Freeze the extra dough, well wrapped in plastic.) Chill for at least 30 minutes. Preheat the oven to 350°F. Bake the crust for 20 to 25 minutes, or until the shell is golden brown. Let cool on a rack before filling.
- TO MAKE THE FILLING, in the top of a double boiler whisk together the flour, sugar, egg yolks, water, and lemon zest. Heat the mixture, stirring constantly, over simmering, not boiling, water until thick.
- Remove the mixture from the heat and whisk in the lemon juice. Allow the filling to cool for 15 minutes, then transfer it to the cooled macadamia nut crust.
- Preheat the oven to 300°F.
- TO MAKE THE MERINGUE, in a large bowl beat the egg whites with a balloon whisk or electric mixer until frothy. Add the cream of tartar. Continue beating the eggs until they hold soft peaks, then gradually add the sugar, 1/4 cup at a time. Beat until the mixture is stiff and glossy.
- Heap the meringue on top of the, filled tart, and then sprinkle the top of the tart with the reserved tbsp of sugar.
- Bake for 30 minutes or until the meringue is a light brown color. Allow the tart to cool before serving.