Pete and Gerry’s Lemon Meringue Tart
I first met Ken Zuckerman of Pete & Gerry’s while nomming on the above custard at last year’s Sun WineFest. We got to chatting and he promised to take me out around Boston and show me a thing or two about creative cocktails. Ken is a man of his word and we had a blast in Beantown!
Ken and I reunited at this year’s Sun WineFest and I was so happy to be able to introduce him to both Rachel and Kaitlin! Unfortunately he and I didn’t have a chance to grab a cocktail this time around but I hope to do so with him soon!
This year, Pete & Gerry’s dished up a fabulous Lemon Meringue Tart. Rachel and I could not get over its creamy consistency and the wonderfully flaky pastry shell. I am picky with my lemon desserts, but could have easily eaten a “full-size” version of this bad boy.
Pete & Gerry’s is the only food vendor at the WineFest to donate all proceeds from the sale of the above tarts to one of the event’s beneficiaries, the Channel 3 Kids Camp. They also had a giant glass container of eggs on their table and whoever guessed the number of eggs correctly would win a year’s supply of their eggs! I haven’t heard anything so I guess I didn’t win (it’s okay, I’ve already won a year’s supply of seafood anyway).
Ken-the-gem was more than ready to send me a copy of the Lemon Meringue Tart recipe to share with you guys! It’s pretty fancy, but I know I have a ton of talented readers who are up to the task of making it…and sending me some?
Pete & Gerry’s Organic Eggs Lemon Meringue Tart (courtesy of Chef Lynn Mansel)
- 10 oz. plain flour
- Pinch of salt
- 2tsp granulated sugar
- 6oz unsalted butter, diced, room temp
- 1 large egg yolk
- 8-inch diameter tart shell (with removable bottom)
- Mix flour, salt, and sugar together.
- Add butter and egg yolk, then mix lightly until it’s a firm ball.
- Chill for 30 minutes before rolling.
- Juice of 2 lemons
- 3/4 cup of granulated sugar
- 6 large eggs
- 1 cup heavy cream
- Preheat oven to 375 degrees.
- Roll out chilled pastry dough on floured surface about 1/8″ thickness. Use it to line tart shell, leave a little excess hanging over pan’s edge. Let rest for 30 minutes.
- Line tart shell with parchment paper or rice paper and bake about 12-15 minutes (or until light golden brown). Remove and cool.
- Reduce oven to 275 degrees. Whisk all ingredients for tart filling.
- Trim edges of tart shell and remove parchment or rice paper.
- Place shell on middle oven rack, pull out slightly, and pour in filling. Carefully slide back in.
- Bake until filling looks firm and slightly set (about 30 minutes).
- Turn oven off, let tart set and cool inside for another 45 minutes.
- 4 large egg whites
- 2 tbsp of granulated sugar
- For best results, make 10-15 minutes before serving.
- Preheat broiler. Warm sugar without melting or dissolving – just warm it.
- In a clean bowl, whip egg whites until you see soft peaks. Add warm sugar, then continue beating until you see firm, glossy peaks.
- Spread over lemon tart and broil about 4-5 inches from a heat source, until golden brown. Alternatively, you may run a blow torch over the meringue until caramelized.
- Let cool briefly and serve complete product.
If anyone makes this, you will get a gold star from me. Just writing that out made me tired! You can find more recipes using Pete & Gerry’s eggs on their website. If you like their Facebook page, you’ll find a $1-off coupon!
What is the most complicated recipe you’ve ever tried? How’d it go?
Do you make an effort to buy organic, cage-free, or another specialty variety of egg? Why?