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.
Lemon Tart with Pistachio and Amarena Cherries
Servings 24 cm round cake pan
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
- 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.