A Tribute to one of my favorites... Lemon Meringue, I haven't had much luck in making a good one. This one is the closest to what I'd sell though I think there is a few more things that need tweeking.
A new and fun crust for me is to make a standard sweet pastry dough and roll it out with graham cracker crumbs. It adds a lot of texture without being too grahamy {for a lack of a better word}.
I used a 9" tart pan ...blind baking my crust on 350 for 10 mins. I don't use pie weights I just put holes with a knife before baking..seems to keep it in its shape.
I had received lots of fabulous Gourmet Lavender items like Lav Sugar, Honey and Dark Chocolate from a beautiful little store called Pelindaba lavender. I decided to incorporate Lavender to my meringue tart.
To start the curd process I heated to a simmer 2 cup of sugar, 1/2 c. of cornstarch, 1/2 tsp of fine sea salt and 3 cups of cold water and brought it to a simmer.{It turn translucent}
Then I added 12 egg yolks, 2 Tbsp of lemon zest, 2 tsp of Lavender, a cup of fresh lemon juice and 4 tablespoon of butter. One it was thick and looks like a curd take off heat and place plastic wrap over it.
Then make your Meringue-
4 egg whites,1/2 c. of sugar plus 2 Tbsp. and 1/2 tsp. of cream of tarter in your kitchen aid with your whip until full stiff peaks
Fill with warm curd and spoon on meringue. Bake for 20mins on 325.
Viola! It is very good! The flavor and smell is intoxicating... I just want it to be a bit tarter and thicker but that is a personal taste.
