This recipe features tangy lemon curd within a crumby sweet tart and topped with cloudy meringue — all baked to achieve a harmony of flavors and texture. Best paired with bright and citrusy Ethiopian coffee brewed using a French press.
Preparation Time: 1 hour
Baking Time: 40 minutes
Makes 1 9-inch tart
FOR THE SWEET CRUST
225 grams all-purpose flour
80 grams powdered sugar
115 grams unsalted butter
1 piece egg
1 In a food processor, combine flour, sugar, and butter. Pulse until the
mixture resembles wet sand. Add the eggs in and mix well.
2 Form the dough into a disc and refrigerate for 30 minutes.
3 Preheat the oven at 350° F.
4 Roll the dough out on a well-floured surface until it is 10 inches in diameter and ¼ inch thick. Carefully transfer it into the tart pan and line it with the dough, all the way up to its walls.
5 Prick the bottom of the tart shell with a fork and cover it with parchment paper. Refrigerate the dough for 15 minutes then take it out and fill it with rice or dried beans. Bake it for 10 minutes and take it out to remove the rice or beans, including the parchment paper and put it back to continue baking for another 15 minutes.
6 Remove tart from the oven to cool slightly.
FOR THE LEMON CURD
110 ml lemon juice (approximately 3 lemons)
3 egg yolks
150 grams white sugar
165 grams unsalted butter
Zest of lemon
165 grams unsalted butter, softened
1 Grate zests out of one lemon and juice another three. In a medium heat-proof bowl, mix the juice, zest, sugar, and egg yolks. Mix all the ingredients until they are well-incorporated.
2 Transfer the bowl into a double boiler and continuously mix the lemon curd to avoid burning. With a candy thermometer, regularly check the temperature of the mixture. Once it reaches 86° C, the lemon curd is cooked. The process takes approximately 6 to 7 minutes.
3 Strain the mixture into a clean bowl. Add the softened butter and mix well. Secure the contents with a plastic wrap and refrigerate for 30 minutes.
4 Spread the lemon curd evenly in the prepared pie crust.
FOR THE MERINGUE
3 egg whites
½ tablespoon cream of tartar
150 grams of white sugar
1 In an electric mixer bowl, whisk the egg whites at medium to high speed for 30 seconds. Add cream of tartar and whisk again until it is frothy.
2 Gradually add the sugar and whisk the mixture at high speed until stiff peaks form.
3 Spoon or pipe meringue over the lemon curd, design according to your liking.
4 Bake the pie for 10 minutes or until the meringue turns into a golden brown color. Keep the pie refrigerated until ready to serve.
This recipe was originally published in the October-November 2015 issue of Breakfast Magazine.