Lemon Blueberry Meringue Tart

One of my favorite spring & summer desserts. I love the combination of lemon & blueberry together. My Lemon Blueberry Gelato is also a great recipe. 

For the tart crust

1  cups all purpose flour

1 cup almond flour

1/4 cup sugar

½ cup unsalted butter, cold and diced into ¼ inch pieces

1 egg yolk

For the lemon filling:

1 tablespoon corn starch

3 tablespoons water

3/4 cup granulated sugar

2/3 stick unsalted butter

½ cup lemons juice (of 2 to 3 juicy lemons )

3 egg yolks and one whole egg

Pinch of salt

For Italian meringue:

3 egg whites

4 tablespoons water

3/4 cup granulated sugar

For the tart crust

Put dry ingredients in a food processor give a few quick pulses. Add the butter and give a few quick pulses. Then add the egg yolk and pulse.

Press the dough into a buttered tart pan with a removable bottom (a long tart pan or 10-inch round pan or 4-6 individual tart pans with removable bottoms) Prick the bottom with a fork and then refrigerate for about 30 minutes

Preheat the oven to 375 degrees. Bake the tart for 12-15 minutes or until golden brown. Allow to cool completely.

Lemon Filling:

First, with a grater, zest a lemon in a mixing bowl. Make sure you remove only the yellow skin because white pith is bitter. Set aside.

With a knife, cut the lemons and juice them and set aside.

In the mixing bowl with the lemon zest, add in corn starch, sugar, and pinch of salt. Stir until combined.

Now pour water into a sauce pan and add in corn starch mixture. Whisk to combine. Over medium heat, cook and stirring constantly. Once the mixture bubbles, remove from the heat, and add in the butter and whisk until melted. Now pour in the lemon juice and mix well.

Separate three eggs. Save the egg whites for meringue. Add the last egg in with the egg yolks and whisk until mixed. Stir the egg mixture into the sauce pan and return to a medium heat. Keep stirring for a few minutes, until the mixture thickens. Once again when the mixture bubbles and thickens, remove from the heat. Pour into a medium bowl and cover the bowl with plastic wrap. Let it completely cool. Refrigerate 3 hours before filling tart shell.

For Italian meringue:

Add sugar and water in a saucepan. Over low heat, melt the sugar completely.

Meanwhile beat the egg whites in a kitchen aid mixed until soft peaks form at a medium speed.

When the sugar mixture bubbles, put in a cooking thermometer.

Once it hits 248 C (120 F) quickly remove from the heat.

Reduce the mixer to low speed and pour the cooked sugar into egg whites in a very thin stream.

Again at a medium speed, continue to whisk until the meringue is cold. It should be very stiff and smooth.

To assemble the lemon tart:

First, fill the tart shell with the lemon filling. Make sure it’s cooled enough. And make the surface smooth and even with a spoon.

Then, pipe in the Italian meringue with your choice of pastry tip, leaving an inch border to place blueberries.

With a kitchen blow torch, brown the meringue top. Or put the tart in the oven preheated at 375 degrees F. for 5 minutes. Meringue peaks should be golden brown.