IMG8 tomatowatermelon1
robin's egg  blue
summer recipe
starsangria1
summer cocktail
rustic herb pots
IMG5
summer linen pillows summer dessert
prosciuttotoasts1
summer appetizers gift wrapping
IMG6 sodapopbrisket2
linen tea towel summer entree
hydrangea1
baking packaging
IMG7
summer entertaining
summer sides
candlecolorsphoto1
candle
tour our

Wednesday, February 29, 2012

Lemon Mousse Meringue Tart | Spring Desserts




 Back in January, you might recall that I made a creamy, fresh lemon mousse.  I couldn't get it out of my mind!   I needed another reason to make it again so I recreated it in the form of a tart complete with graham cracker crust and swiss meringue.


It is tart, sweet, tangy, and... now it is beautiful enough to serve for a special occasion.



If you have never tried piping with an icing bag, this is a great one to start on.  Don't be scared!  It is so simple - the big tip will make any attempt look good.  If you are not into it, you can top it with whipped cream instead!

Lemon Mousse Meringue Tart
with a graham cracker crust

1 recipe of Lemon Mousse
8 graham crackers
4 tablespoons of butter
1 recipe of Swiss Meringue (recipe below)

Prepare the crust by breaking the graham crackers into crumbs by hand or in a food processor.  Melt butter and stir into graham crumbles with a fork.  Pack the mixture into a tart pan packing it all the way up the sides.  Bake at 350 degrees for 8 minutes.  Let it cool completely.

Prepare the lemon mousse as the crust cools.  Pour it into the crust.  Chill while you prepare the meringue.  It is best to do this shortly before serving, as meringue does not do great in the refrigerator.

Pipe on the meringue using a large starburst tip & pastry bag.  








Swiss Meringue

4 egg whites
1 cup of sugar
1 pinch of cream of tarter

In the top bowl of a double boiler (glass bowl sitting on a sauce pan with simmering water), whisk together egg whites, sugar and cream of tarter.  Cook mixture in the double boiler over medium low heat for 3-5 minutes, or until sugar has dissolved.  If you rub the mixture between your fingers, you should be able to tell if the sugar has dissolved.

Transfer the mixture to your kitchen aid fitted with the whisk attachment.  Whisk on high for 7-10 minutes.  The mixture will cool and froth into a thick meringue as it whips.

4 comments:

  1. Anonymous11:08 PM

    Just found your blog via pinterest. I've now added you to my bookmarks, and I'm looking forward to making your scallops and shrimp en papillote this weekend. I'll left you know how it goes.

    ReplyDelete
  2. The question is how on earth did you get it out of the pan and keep it looking beautiful?

    ReplyDelete
  3. How do you get the tart out of the pan? I have a white glass tart pan like that one. Would I be able to use that one? Will it be harder to get it out of the pan? Thxs! Kelly

    ReplyDelete

The Everyday Occasions Store:
m15
m16
m18
m21
home entertaining and ifestyle expert
pinterest
twitter
instagram
my email newsletter
rss feed
facebook
my tablet +
m37
fresh strawberry cupcakes
m42
m45
m60
breakfast
m65
chocolate molten cakes in cupcake
miss emma
m70
festive
m74
peachscones1
corn1
tagsandcards1
IMG9
IMG10

everyday
Subscribe