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Japanese-Style Yuzu Meringue Tart
60% authentic · Japanese-Fusion
A sophisticated twist on lemon meringue, this tart uses fragrant yuzu citrus for its filling and is presented in an elegant tart shell, often with a delicate meringue topping.
Ingredients
- All-purpose flour1.5 cups
- Powdered sugar1/2 cup
- Unsalted butter, cold and cubed1/2 cup
- Egg yolk1 large
- Ice water2-3 tablespoons
- Yuzu juice1/2 cup
- Granulated sugar1 cup
- Cornstarch1/4 cup
- Egg yolks3 large
- Butter, unsalted3 tablespoons
- Egg whites3 large
- Cream of tartar1/4 teaspoon
- Saltpinch
Steps
- 1
Prepare the tart shell: Combine flour and powdered sugar. Cut in cold butter until crumbly. Mix in egg yolk and ice water until dough just forms. Press into a 9-inch tart pan with a removable bottom. Chill for 30 minutes.
- 2
Blind bake the tart shell at 375°F (190°C) for 15 minutes. Remove weights and bake for another 5-7 minutes until golden. Let cool.
- 3
Make the yuzu filling: In a saucepan, whisk together granulated sugar and cornstarch. Gradually whisk in yuzu juice and water (if needed to reach consistency). Cook over medium heat, stirring, until thickened.
- 4
Temper the egg yolks: Whisk egg yolks in a bowl. Slowly add about 1 cup of the hot yuzu mixture to the yolks, whisking constantly. Pour back into the saucepan.
- 5
Cook the filling: Return to medium-low heat and cook, stirring, for 2-3 minutes until thickened. Remove from heat, stir in butter until melted. Pour into the cooled tart shell.
- 6
Make the meringue: Beat egg whites with cream of tartar and salt until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
- 7
Spread meringue over the yuzu filling, ensuring it seals to the edges. Use a kitchen torch to lightly brown the meringue peaks.
- 8
Chill the tart for at least 2 hours before serving.
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