Recipe Lemon Tart Rose and Crown Epcot
Ingred ients for short dough:
½ pound Unsalted butter (2 sticks)
¾ cup Sugar
¼ teaspoon Salt
3 1/3 cups Pastry flour, sifted
Ingredients for filling:
1 cup Lemon juice
2 cups Granulated sugar
1 cup Butter
Ingredients for meringue topping:
6 Egg Whites
1 ¼ cup Granulated sugar
Method of preparation for short dough:
Using the paddle attachment of a stand mixer at low speed, combine the butter, sugar and salt until they're fully mixed. Add the eggs and keep mixing until incorporated. Add flour. Mix until incorporated . Do not over mix, or mix at a high speed, this will cause the dough to be tough. Chill the dough for 3 to 4 hours before using.
For lemon filling:
In a sauce pan, heat up lemon juice, sugar and butter to a boil. Remove from stove. Then add eggs and mix well.
For meringue topping:
In a double boiler, heat the sugar and the egg whites until warm, whipping constantly with a wire whip. Transfer the meringue into a bowl using a power mixer and beat on high until very stiff.
Method of assembly:
Roll out the dough to 1/8" thick, use a 10-inch ring that 1 ½ inch high, lay the dough on the bottom and sides of pan. Pour in the lemon filling. Bake at 300° F for about 15-20 minutes until the custard sets. Take and out oven and let cool. Put the meringue into a pastry bag and pipe it on the cool lemon tart.