The Everyday Occasions Store:
LogoBlack1
tour of our home
browse my recipes
Shop the store
the everyday occasions store
ClassicHomeCollection
shop the
ClassicShot IMG08941
botanical prints, $4-6
cozy fall essentials
IMG1211
NP14011
le pens,
block print
TC1415
IMG1327
block print tablecloth, $48-65
block print
IMG1034 IMG1419
The Softest throws cozy home ideas
IMG0890
cookiesandcreampie
petite tart pans, 10 for
baking baskets, 6 for $14.50
IMG0952
IMG1248
the softest throws, $90
natural parchment, 100 for $10
IMG1188
IMG1243
grocery list tablet, $8
classic tablet + lepens, $14
IMG1143
IMG1112
dinner planning tablet, $14
weekly planning tablet, $14
IMG6932
IMG6888
kitchen essentials
clean bottles collection
m70 IMG9883
pastry bag roll of 100 baking sheets & parchment
platter collection
baking supplies
m78 m79
baking supplies bread board collection

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

m60
m33
home entertaining and ifestyle expert
pinterest
twitter
instagram
join the
contact
facebook
m63
m62
m68
The Everyday Occasions Store: m74 pastry bag roll of 100 m71 baking sheets & parchment LogoBlack2 m31 IMG1297 home m6 IMG8992 recipe m66 m65