Meyer Lemon Meringue Tart

Ben Spungin , Marinus, Carmel Valley

Serves 20

Sable Dough
125 grams butter
100 grams granulated sugar
1 egg yolk
250 grams flour
1 teaspoon vanilla extract

Meyer Lemon Curd
zest of three meyer lemons
6 ounces meyer lemon juice
6 ounces granulated sugar
4 ounces unsalted, butter
8 egg yolks

Meringue
4 ounces egg whites
6 ounces sugar

1 pint organic raspberries

For Sable:
1. Cream butter and sugar together until fully incorporated.
2. Add egg yolk and blend.
3. Gradually add flour and vanilla.
4. Roll flat with rolling pin between 2 pieces of parchment paper until 1/4” thick.
5. Chill in refrigerator up to three hours.
6. Cut using biscuit cutters to desired size.
7. Using stainless steal tart shells, place the dough in one mold and use one additional mold on top.
4. 8. Do not press the molds together, have second mold rest lightly on dough.
9. Chill for 1 hour in refrigerator and trim edge.
10. Bake at 350 degrees for 8-10 minutes until golden.

For Lemon Curd:
1. Combine zest, juice, sugar and butter in a saucepan.
2. Simmer over medium heat for 1 minute.
3. Place egg yolks in large bowl.
4. Remove saucepan from heat and slowly temper in to yolks, whisking thoroughly.
5. Add mixture back to saucepan and place on medium heat, whisking constantly until slightly thickened, about one minute and a half.
6. Strain mixture through fine sieve and spread into a shallow cake pan and chill for up to 2 hours in refrigerator.

For Meringue:
1. Combine whites and sugar in kitchen aid and mix with whisk attachment for 5-7 minutes or until medium peak.
2. Place in piping bag with a star tip.

Assembly:
1. Spoon lemon curd into each sable tart shell.
2. Pipe meringue over the top, until it covers the entire surface.
3. With a torch, lightly toast the meringue.
4. Garnish with fresh organic raspberries.