Meyer Lemon Meringue Tart

The billowy, sweet Vanilla Bean Meringue offsets the rich, tartness of the lemon custard in this Meyer lemon meringue tart.

I adapted this recipe from Bouchon's Tarte au Citron.   Instead of using Bouchon’s Pine Nut Crust, I made the tart shell with a Pâte Sucrée and shaped it to fit a rectangular tart pan.  The Meyer lemon filling is made using the sabayon method, where the egg mixture is whisked and slowly heated over simmering water until it has thickened and increased in volume.  I piped meringue on top and used a torch to get the nice brown color. 

Ingredients:

• 3 large eggs
• 3 large egg yolks
• 1 cup sugar
• ¾ cup fresh Meyer lemon juice
• 1 stick cold unsalted butter, cut into 8 pieces
• 1 tart shell, baked (I used my Pâte Sucrée)
  
• 1 recipe Vanilla Bean Meringue

Bring 2-3 inches of water to a boil in a pot that is slightly smaller than the mixing bowl you will be using.  

Meanwhile, in a large bowl, whisk the eggs, yolks, and sugar until smooth. 

Set the mixing bowl over the boiling water and whisk the mixture while you rotate the bowl. You want to make sure that the mixture heats slowly and evenly otherwise you run the risk of your custard becoming grainy.  After about 5-8 minutes, when the egg mixture is foamy and thickened, add ¼ cup of the Meyer lemon juice.

Continue whisking and rotating the bowl until the mixture thickens again, and then add another ¼ cup of the Meyer lemon juice.  Continue this process until all of the Meyer lemon juice has been added.  

Continue whisking while rotating the bowl until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl.

Turn off the heat and leave the bowl over the hot water.  Mix in the butter a piece at a time until it is evenly distributed.  Pour the warm lemon sabayon into the prepared crust.  Let the sabayon rest in the crust while you prepare the vanilla bean meringue. 

Pipe the meringue on top of the sabayon in a decorative pattern.  I used a large star tip, but you can also simply spread the meringue on top using a spatula. 

Using a butane torch, carefully brown the meringue making sure the flame does not get too close otherwise the meringue will burn.  If you do not own a butane torch, you can place the tart under the broiler and rotate the pan to get even coloring.  If you choose the broiler method, you must leave the oven door open and stay in the kitchen to keep an eye on the tart.  The meringue browns quickly and can burn if left under the broiler for too long.