Welcome to a citrusy twist on a classic dessert — the Yuzu Lemon Meringue Tart! This delightful treat combines the tangy uniqueness of yuzu with the familiar zest of lemon, all topped with a fluffy, golden meringue. It's perfect for when you want to impress with something a bit different yet wonderfully satisfying.
Butter: Essential for both the crust and the curd, it provides richness and helps create a tender, flaky dough.
Flour: The backbone of the crust, giving it structure.
Yuzu juice: Offers a floral citrus aroma that’s less common but incredibly refreshing, pairing beautifully with lemon.
Lemon juice: Complements the yuzu with its tangy brightness.
Sugar: Sweetens the curd and balances the tartness from the citrus juices, while also giving structure and sweetness to the meringue.
Eggs: Used in both the curd and meringue, they provide structure, richness, and volume.
Cornstarch: Helps thicken the curd to the right consistency.
Cream of tartar: Stabilizes the egg whites, ensuring a fluffy, stable meringue.
This tart pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a creamy contrast. For a delightful afternoon treat, serve it alongside a pot of jasmine or green tea, which complements the citrusy notes wonderfully.
Let's start by preheating your oven to 350°F (175°C). It's always a good idea to get the oven ready, so it hits the right temperature as soon as you're set to bake.
For the crust, grab a bowl and mix together the flour, sugar, and salt. Toss in the cold, cubed butter and mix it until you get a crumbly texture. You'll know it's right when it resembles coarse breadcrumbs.
Add the egg yolk and ice water to the mix. Stir until it just comes together to form a dough. Wrap it up and let it chill in the fridge for about 30 minutes. This rest helps the dough relax, making it easier to roll out.
After chilling, roll out the dough and gently press it into your tart pan. A little patience here goes a long way. Bake it for 15 minutes, just until it's lightly golden.
Now, let's move on to the curd. In a saucepan, whisk together the yuzu juice, lemon juice, sugar, eggs, and cornstarch. Cook this over medium heat, stirring constantly, until it thickens nicely. It should coat the back of a spoon when it's ready.
Remove the saucepan from the heat, add the butter, and stir until it's fully melted and incorporated. Pour this vibrant curd into your pre-baked crust.
For the meringue, beat the egg whites and cream of tartar until you get soft peaks. Gradually add the sugar, continuing to beat until stiff peaks form. The mixture should be glossy and hold its shape.
Spread the meringue over the curd, making sure to seal the edges. This prevents shrinkage and keeps everything intact. Pop it back into the oven for about 10 minutes or until the meringue is a beautiful golden brown.
Once it's out of the oven, let your tart cool completely before serving. This helps everything set nicely, making for a perfect slice.
Share