Lemon Meringue Tart With Candied Blood Oranges and Matcha Meringue Cookies
Inga Lam walks through her from-scratch lemon meringue tart, featuring an almond meal citrus crust, silky lemon curd, candied blood oranges, and homemade matcha meringue cookies. The video covers every step from dough to decoration, with tips on tempering eggs, achieving a smooth curd, and creative plating. Perfect for anyone who loves elegant, citrus-forward desserts.
8:15
by Inga Lam
#French-style tart #tart shell #candied citrus #pastry #from scratch #almond meal crust #matcha meringue #lemon curd #vegetarian #citrus dessert #meringue cookies #blood orange
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🧾 Ingredients
- 12 cups all-purpose flour
- 2⅓ cup almond meal
- 31 cup powdered sugar
- 4½ teaspoon kosher salt
- 51 tablespoon lemon zest
- 61 tablespoon orange zest
- 7½ teaspoon vanilla extract
- 810 tablespoons unsalted butter (cubed and chilled, for crust)
- 91 large egg (for crust)
- 101 large egg yolk (for crust)
- 111 cup freshly squeezed lemon juice (about 5 lemons)
- 12¾ cup sugar (for custard)
- 13Zest of two lemons
- 144 egg yolks (for custard)
- 155 eggs (for custard)
- 16¼ teaspoon salt (for custard)
- 171 stick + 3 tablespoons unsalted butter (for custard)
- 182 tablespoons cornstarch
- 19Blood oranges (for candying)
- 20Sugar (for candying citrus)
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