Add sugar 1 teaspoon at a time, continuing to mix on high speed until all of the. Whisk on medium until soft peaks form (the peaks will fall over when you lift the whisk up). In the bowl of your mixer add room temperature egg white, cream of tartar, and vanilla extract. To garnish: In a small bowl, mix together blueberries, sugar and lemon juice. Fill the tart shells with lemon curd (about 2 teaspoons each). Pour the lemon curd into the prepared tart shell and bake in the preheated oven until the lemon curd has set, about 15 minutes. Remove from heat and whisk in the butter, 2 pats at a time until it's incorporated and has a silky consistency. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes. Place in saucepan and bring to a medium heat. In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency. Remove the tart shell from the oven and cool. Bake for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more. Fill the tart shell with the dried beans and place in the preheated oven. This will help to keep the sides of the tart tall and straight as it cooks. Cover the dough with aluminum foil and gently poke the foil into the side edges to fit the pan. Roll over the top edge of the tart pan with the rolling pin to cut the extra dough from the pan and create a crisp edge. Push the dough into the sides of the tart pan by rolling a small scrap of dough into a ball and pushing it into the dough. On a lightly floured work surface, roll the dough out to 1/8 to 1/4-inch in thickness. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes. Repeat this process 1 to 2 more times, dust with flour if needed. Using the heel of your hand, schmear the dough straight forward and roll it back with your fingertips.
When the dough has reached the proper consistency, dump it out on a clean work surface. If not, pulse the dough with a little more water. If the dough stays together it is the proper consistency. Check the consistency of the dough by clenching a small handful in your fist. Shape dough into a disk, and wrap in plastic wrap. Stir together 1 tablespoon water and vanilla, then mix into dough. Cut in butter with a pastry cutter or your fingers until dough begins to hold together. 5,356 likes marthastewart Our modernized recipe for lemon curd is light-years simpler than traditional versions: no double boiler or tempering necessary. The dough should start to come together, add the remaining water if needed. Ingredients: 6 egg yolks, beaten (adding whites makes it lighter and less rich) 1 cup sugar 1/2 cup fresh lemon juice, strained 1/2 cup unsalted butter (. Make the crust: Whisk together flour, sugar, 1/2 teaspoon salt, and the lemon zest in a large bowl. Add half of the water and pulse the food processor 2 to 3 times. Sprinkle with flowers, and serve.Put the butter, sugar, flour, egg yolk and salt in a food processor and pulse for 30 to 60 seconds or until the mixture has a grainy consistency, or what I like to call the "Parmesan cheese" stage. Refrigerate until set, at least 2 hours or up to overnight. Mound into cooled crust, starting at edges and working toward the center. Gently fold beaten egg whites into tangerine mixture in 3 batches. Gradually add remaining ¼ cup sugar, and continue to beat until firm peaks form, 3 to 5 minutes more.
Press into bottom and up sides of a 9-inch tart pan with a removable bottom. Add butter, and pulse until mixture has texture of wet sand. Pulse graham crackers and 3 tablespoons of the sugar in a food processor until finely ground, about 1 minute.
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