Lemon-Yuzu Meringue Tarts

  Author: Photography, Foodivine studio

  • Prep time 25 minutes
  • Total time 8 hours & 35 minutes
  • Portion size 4 servings


Lemon-Yuzu Filling:
Lemon Shortbread Crust:


Lemon-Yuzu Filling In saucepan set over medium heat, combine lemon and yuzu juices, lemon zest and 1/4 cup of the sugar; bring to boil, stirring until sugar has dissolved. Remove from heat.

In heatproof bowl, whisk together eggs and remaining sugar until mixture is foamy. Stir in juice mixture. Pour back into saucepan and cook over medium heat, stirring constantly, until boiling, about 2 minutes. Remove saucepan from heat. Whisk in butter, a few cubes at a time. Pour filling into heatproof bowl and cover surface directly with plastic wrap. Let stand at room temperature for 30 minutes. Refrigerate until cold and thick, about 6 hours. (Make-ahead: Can be refrigerated for up to 4 days.)  

Lemon Shortbread Crust Meanwhile, butter and flour four 4-inch tart pans. In food processor, pulse flour, butter, sugar, lemon zest and salt until it reaches consistency of coarse crumbs. With food processor running, add egg; pulse until lumpy dough forms. Divide dough into 4 portions; press into prepared tart pans. Transfer to baking sheet. Using fork, prick bottom of crusts. Refrigerate for 30 minutes. (Make-ahead: Can be refrigerated overnight.) 

Heat oven to 400°F. Bake Lemon Shortbread Crusts until lightly browned, about 10 minutes. Let cool completely in pans on wire rack before unmoulding.

Meringue In metal bowl, using handheld mixer on medium-high speed, beat egg whites with sugar until foamy. Place bowl over saucepan of hot (not boiling) water; cook, beating constantly on med­ium speed, 5 minutes. Remove bowl from heat and whisk at high speed until stiff peaks form. Transfer meringue to pastry bag fitted with wide, round tip.

Spoon Lemon-Yuzu Filling into cooled tart shells, smoothing top with spatula. Garnish each tart with dollop of piped meringue. Using culinary torch, brown meringue, if desired. Sprinkle filling with poppy seeds.

Did you know?

Very popular in Japan, yuzu is a tangy citrus fruit with a flavour that evokes tangerine, lime and grapefruit. You can find prepared yuzu juice in Asian grocery stores. You can also replace the yuzu juice in this recipe with any other citrus juice.

Nutritional facts PER SERVING

  • Iron 2.4 mg
  • Fibre 2 g
  • Sodium 235 mg
  • Sugars 69 g
  • Protein 11 g
  • Calories 815
  • Total fat 44 g
  • Cholesterol 150 mg
  • Saturated fat 25 g
  • Total carbohydrate 94 g
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Lemon-Yuzu Meringue Tarts