Cranberry Meringue Tart

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This tangy tart is delicious and is going to be a wonderful new addition to your Thanksgiving dessert table.  It not only tastes good, it is visually appealing too…win, win!!

Although there are several components to this scrumptious dessert, trust me, it is worth every step!

Traditionally, curd is made by cooking citrus juice with sugar, eggs and butter until it becomes glossy and thick (lemon is the classic curd flavor).

When curd is being used as a filling, cornstarch is added as a thickening agent to ensure a firm texture.  However, because of it’s pectin rich skin and flesh, cranberry curd is made using the whole fruit.  They are so loaded with pectin (which forms a gel in the presence of sugar and acid) that the curd practically thickens itself!  This cranberry curd only needs 3 large egg yolks and 2 teaspoons of cornstarch to set up into a sliceable tart!!

Cranberry Curd Filling Ingredients:

  • 4 cups fresh cranberries
  • 1 1/4 cups granulated sugar (250 grams)
  • 1/2 cup orange juice (120 grams)
  • zest of one orange
  • 1/8 teaspoon fine kosher salt
  • 3 large egg yolks, room temperature (save egg whites for meringue)
  • 2 teaspoons cornstarch
  • 4 tablespoons softened unsalted butter, cubed (57 grams)

Instructions for Curd Filling:

Bring cranberries, sugar, water, zest and salt to boil in a medium saucepan over medium/high heat, stirring occasionally.  Adjust heat and maintain a gentle simmer.  Cover and cook until the cranberries burst and start to shrivel.  This takes about 10 minutes.

While the cranberries are cooking, whisk the egg yolks and cornstarch together in a small bowl until smooth.  Place the ramekin (or small bowl) in a slightly larger bowl filled with warm water.  This helps to slightly warm (not cook) the yolks so they don’t curdle when you put them in the hot cranberry mixture.

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Transfer the hot cranberry mixture and egg yolk mixture to a food processor until smooth (about 1 minute).  Scrape down sides as needed.

Add softened butter and process for another 30 seconds. Strain curd through a fine sieve (this will make the curd so silky smooth!).  Set aside while you make the crust.

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Let’s get started with the nutty, buttery almond crust.

Ingredients for crust:

  • 1 cup almond flour (112 grams)
  • 1/2 cup cornstarch (64 grams)
  • 1/3 cup granulated sugar (67 grams)
  • 1/2 teaspoon fine kosher salt
  • 6 tablespoons unsalted butter, melted and cooled (85 grams)
  • 3/4 teaspoon almond extract

Instructions for crust:

Heat oven to 350 degrees Fahrenheit.

Whisk the flour, cornstarch, sugar and salt in a bowl until combined.  Add the cooled melted butter and almond extract and stir until uniform dough forms.

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Press dough evenly over the bottom and up the sides of an 8″ or 9″ tart pan.  Refrigerate for 20 minutes.

Place pan with chilled dough on a baking sheet and bake for 20 minutes until crust is golden brown, rotating half way through baking process.

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Remove crust from the oven.

While crust is cooling, make meringue topping:).

Meringue ingredients:

3 large egg whites

1/4 teaspoon cream of tartar

1/4 cup fine granulated sugar (50 grams)

Instructions for Meringue:

Make sure mixing bowl and whisk beater are clean and free from any grease.

Whip the egg whites until they are foamy.  Add the cream of tartar and continue to mix on medium speed.  Add sugar, 1 tablespoon at a time until smooth and glossy.  Increase speed and mix until stiff peaks form.  Don’t overmix or your meringue will be dry.

Place strained cranberry curd in slightly cooled crust and top with meringue.

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Place in 350 degree oven for 15 minutes.

Remove from oven and cool completely before serving.  Enjoy!!

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I hope you make this delicious “Queen of Tarts”, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your beautiful creations!!

Meyer Lemon Curd

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“If life gives you Meyer lemons, make this lemon curd, and you’ll be glad you did!” Mary Penn

I love all things lemon and this lemon curd is no exception!

In the past couple of years I have seen Meyer lemons in  grocery stores. Curious, I purchased some, and boy oh boy, these things are on a whole new scale of deliciousness!! The taste is not quite as tangy as regular lemons.

I did some research to find out about these new little “rays of sunshine” that came into my life.  Apparently, they are a cross between a lemon and a mandarin orange (this really sets them apart in taste!).   The skin is much smoother and shinier than a regular lemon.  It’s a darker yellow color inside and out.  Because they are sweeter than a regular lemon, the uses for this lemon are endless.  They can be squeezed over salads, poultry and fish, but because of their sweeter taste, the outcome will be different (in a good way!).

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Don’t get me wrong, I still have a love for regular lemons (I’m referring to Lisbon and Eureka lemons, which are the two most common varieties found in our grocery store’s produce section).  They are delicious with their bright sunny skin and tangy yellow pulp that makes you pucker!

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My daughter when she was five (she’s 30 now).

Meyer lemons were introduced to the United States from China in the early 20th century by a man named Frank Meyer (hence the name “Meyer” lemon). Thanks Wikopedia!

That being said, this curd is a real deal changer!  It tastes sweeter and the color is brighter.This is my go to lemon curd now and if you make this, I know it will be yours too!

This lemon curd has a beautiful texture and is perfect as a filling for your baked goods.  It has a thicker consistency than any curd I’ve made before.  Coming from someone who loves to have a lemon filled doughnut or cake, this is THE ULTIMATE FILLING! (sorry for all caps, but I am very passionate about this curd).

I hope you try this recipe (it’s easy peasy lemon squeezy)!  If you do, tag me on Instagram @goodeatsbymimi . I would love to see your photos!

Ingredients:

  • 3 eggs (room temperature)
  • 3 egg yolks (room temperature)
  • ¾ cup granulated sugar
  • ½ cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 3 tablespoons butter

Instructions:

Zest one Meyer lemon. The Curd is going to cooked in a double boiler. I make mine in a heat proof bowl placed over a pan with about an inch of water in the bottom.

Whisk together the egg yolks, eggs, sugar, lemon juice and zest in a large bowl.  Cook the mixture over barely simmering water, (make sure the water isn’t touching the bowl). Whisk constantly, until the lemon mixture thickens and reaches 170°F (76°C) on an instant-read thermometer. This takes about ten minutes.  The mixture will be get foamy (that’s the way it’s supposed to be).

Remove bowl from the simmering water pot.  Strain the curd into a bowl. Immediately whisk in the butter until the mixture is smooth and emulsified.

Transfer to 2 small jars.  This curd can be stored in the refrigerator for up a week, but I doubt it’s going to last that long! I like to eat it right out the jar with a spoon…yes, it’s that good!