Lemon and meringue pie is one of my favorite pies in the world. I like the tartness of the lemon curd, and it is combined beautifully with the fluffy meringue.
This following lemon tart is a modern version to the classic – on a pistachio Sable Breton crust lays lemon cream, amarena cherries, cream and crunchy meringue.
Photo: Natalie Levin
Lemon Tart with Pistachio and Amarena Cherries
For lemon and pistachio Sablé Breton:
- 75 grams (3/4 stick) soft butter
- 75 grams (1/3 cup) sugar
- 1/2 tsp. fine salt
- 1/2 tsp. vanilla extract
- Zest of 1/2 lemon
- 2 large egg yolks
- juice of 1/2 lemon
- 100 grams (3/4 cup) all-purpose flour
- 50 grams (1/2 cup) ground pistachios
- 8 grams (2 tsp.) baking powder
- 200-300 grams (4-5 heaping tablespoons) cherry jam
For lemon cream:
- 3 large eggs
- 120 grams (1/2 cup + 2 tbsp.) sugar
- 1/2 tsp. vanilla extract
- Pinch of salt
- 75 ml. lemon juice
- Whole lemon zest
- 100 grams (1 stick) soft butter (cut into cubes)
For mascarpone and vanilla cream:
- 100 grams (1/2 pack) mascarpone cheese at room temperature
- 125 ml. (1/2 cup) whipping cream
- 1 tbsp. sugar powder
- 1 tsp. vanilla extract
Decoration:
- Tiny meringue kisses
- Fresh mint leaves
- Roasted pistachios (very finely chopped)
- Amarena cherries
- Lemon and pistachio Sablé Breton: preheat oven to 170c degrees and lightly butter your molds.
- In a bowl of an electric mixer with a paddle attachment put butter, sugar, salt, vanilla and lemon zest and blend at high speed until the mixture is smooth and creamy.
- Add egg yolks and continue to blend until they are assimilated into the mixture.
- Add juice, flour, pistachios and baking powder and mix until you get smooth, slightly sticky dough.
- Transfer the dough into the pan and flatten it to a thin layer with your hands.
- Bake the base for about 10-12 minutes or until it is completely golden brown.
- Cool at room temperature.
- Lemon Cream: in a small bowl, whisk eggs, sugar, vanilla and salt until blended.
- In a small pot put lemon juice and zest and heat to a boil.
- Pour about 1/3 of hot juice into the bowl, while whisking, to compare temperatures.
- Pour the mixture into the pot with the remaining juice and mix well.
- Return the pan to cook over low-medium heat, stirring constantly, until you get a thick cream.
- Add in the soft butter and mix well until dissolved in a mixture.
- Transfer the cream into a sealed container and refrigerate for about an hour, or until the cream cools and sets completely.
- When set, transfer the cream into a piping bag fitted with 1 cm round piping tip and refrigerate until decoration.
- Mascarpone and vanilla cream: in a mixer bowl whip mascarpone, cream, sugar powder and vanilla until creamy and very stable.
- Transfer the cream into a piping bag fitted with a round 2 cm piping tip and refrigerate until use.
- Assemble the tart: spread cherry jam over the crust in a thin layer.
- Pipe mounds of mascarpone cream over the jam.
- Pipe lemon cream freely in between.
- Decorate the tart with amarena cherries, meringue, pistachios and fresh mint leaves and serve.
- Tart is at its best on the day or two after preparation. The decorations should be added before serving.
- Instead of cherries you can use fresh strawberries.
- Keep the tart in a closed container in the refrigerator up to 4-5 days.
צילום: נטלי לוין