![]() ![]() This is great in theory, but something's amiss for sure. Moving forward, I'll use my own pastry crust recipe and make my curd recipe (substituting limes for lemons). It was the only part of this recipe that I wouldn't alter. However, I will say that the meringue worked spot on for me. I make lemon curd very frequently and it's much thicker than how this turned out. I don't completely trust the curd recipe either. Despite the splitting problems, the curst was still tender so it wasn't an issue of overworked dough. I made the crust twice the first time it burnt irrevocably, the second I pulled it out a full 15 mins early to find it still overdone and split in the middle. I agree with other reviewers: there's just something flat out wrong about this recipe. Chill uncovered at least 1 hour before serving. Using kitchen torch, brown meringue in spots, creating white and golden peaks and valleys. Spoon meringue in dollops atop curd, then spread and swirl decoratively with table knife. ![]() Gradually add sugar and powdered sugar 1 tablespoon at a time beat until meringue is very thick and glossy, about 5 minutes. Increase speed to medium-high and beat until soft peaks form. Using electric mixer, beat egg whites in large bowl on medium speed until foamy. ![]() Continue to bake until crust is golden and cooked through, about 20 minutes longer. Bake until crust is set, about 25 minutes. Line crust with foil fill with dried beans or pie weights. Trim dough overhang to 1/2 inch, then fold overhang in, forming double-thick sides extending 1/4 inch above sides of pan. Press dough onto bottom and up sides of pan. Transfer to 9-inch tart pan with removable bottom. Roll out dough on lightly floured work surface to 11- to 12-inch round. Soften slightly at room temperature before rolling out. Wrap in plastic and chill at least 1 hour. Gather dough into ball flatten into disk. Add flour and salt and beat just until blended. Using electric mixer, beat butter, cream cheese, and sugar in medium bowl until smooth. DO AHEAD: Lime curd can be made 2 days ahead. Press plastic wrap directly onto surface of curd and chill overnight. Strain curd through fine sieve set over small bowl. Gradually whisk butter into curd a few cubes at a time until smooth, allowing butter cubes to melt before adding more. Whisk constantly until curd thickens slightly and instant-read thermometer inserted into curd registers 140☏ for 3 minutes, 5 to 6 minutes total (do not allow to boil). Set bowl over medium saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk eggs, yolks, sugar, lime juice, lemon juice, and coarse salt in medium metal bowl. ![]()
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