Is lemon meringue a sativa or indica?

Lemon Meringue is a sativa-dominant hybrid cannabis strain known for its uplifting effects and citrusy aroma. It's often used to boost energy, focus, and creativity.

What is the liquid at the bottom of the lemon meringue pie?

The liquid at the bottom of a lemon meringue pie is typically caused by the meringue "weeping." This happens when the sugar isn't fully dissolved or if the pie isn't properly sealed. To avoid this, ensure the meringue touches the edges of the crust and bake it immediately.

Why does my lemon tart filling crack?

A cracked lemon tart filling is often due to overbaking. The custard-like filling continues to set as it cools, so it's essential to remove it from the oven while it's still slightly jiggly in the center.

Should lemon meringue tart be refrigerated?

Yes, lemon meringue tart should be refrigerated to maintain its freshness and prevent the meringue from separating. Store it loosely covered for up to two days for the best texture and flavor.

What are the effects of Meringue strain?

The Meringue cannabis strain, an indica-dominant hybrid, is known for its relaxing and euphoric effects. It’s often used to reduce stress and promote a sense of calm, making it great for unwinding at the end of the day.

What terpenes are in Lemon Meringue?

Lemon Meringue cannabis typically contains terpenes like limonene, pinene, and myrcene. These contribute to its citrusy aroma, earthy undertones, and uplifting effects.

Lemon Meringue Tart: Tips for Smooth and Perfect Filling

Lemon Meringue Tart

Print Recipe

This classic lemon meringue tart is the perfect balance of tangy, zesty lemon curd, a buttery and flaky tart shell, and a light, airy meringue topping. A dessert steeped in tradition, it’s as visually stunning as it is delicious. Whether you’re hosting a fancy dinner party or enjoying a quiet weekend treat, this tart is sure to impress with its perfect blend of textures and flavors.

Author: Emily Walker
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 1 9-inch tart 1x
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

Ingredients

Scale

For the Tart Shell:

1 1/4 cups (160g) all-purpose flour
1/2 cup (115g) unsalted butter, chilled and diced
1/4 cup (50g) granulated sugar
1 egg yolk
1–2 tbsp ice water

For the Lemon Filling:

3 large eggs
3 large egg yolks (save the whites for the meringue)
3/4 cup (150g) granulated sugar
1/2 cup (120ml) fresh lemon juice (from about 3–4 lemons)
1 tbsp lemon zest
4 tbsp (60g) unsalted butter, cubed

For the Meringue:

4 large egg whites
1/2 cup (100g) granulated sugar
1/4 tsp cream of tartar
1/4 tsp vanilla extract

Instructions

Prepare the Tart Shell:
- In a bowl, mix flour and sugar. Add chilled butter and use your fingers or a pastry cutter to create a crumbly texture.
- Add the egg yolk and 1 tbsp of ice water. Mix until dough forms a ball. Add another tbsp of water if needed.
- Wrap in plastic wrap and chill for 30 minutes.
- Roll out the dough on a floured surface to 1/8-inch thickness. Place in a 9-inch tart pan and trim excess edges.
- Chill the dough for 15 minutes in the fridge.
- Preheat oven to 375°F (190°C). Line the tart shell with parchment paper and fill with pie weights.
- Blind bake for 15 minutes. Remove weights and parchment, then bake for another 5–7 minutes until golden. Let cool.
Make the Lemon Filling:
- In a saucepan, whisk eggs, egg yolks, sugar, lemon juice, and zest. Cook over medium heat, whisking constantly, until thickened (about 5–7 minutes, or 170°F/77°C).
- Remove from heat and stir in butter until smooth.
- Strain the filling through a fine sieve into the cooled tart shell. Spread evenly.
Prepare the Meringue:
- Preheat oven to 375°F (190°C).
- In a clean, dry bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating until stiff, glossy peaks form. Add vanilla extract and mix briefly.
Assemble the Tart:
- Spoon or pipe the meringue over the lemon filling, ensuring it touches the edges to seal. Create peaks or swirls with a spoon.
- Bake for 8–10 minutes, or until the meringue is lightly browned.
Cool and Serve:
- Let the tart cool completely at room temperature, then refrigerate for at least 1 hour before serving.

Notes

For a more stable meringue, consider using the Italian method by pouring hot sugar syrup into the whipped egg whites.
Store leftovers in the refrigerator, loosely covered, for up to 2 days.
Experiment with lime or grapefruit juice for a fun twist on the traditional recipe.

Keywords: Lemon Meringue Tart

Find it online: https://www.tastyfrontier.com/lemon-meringue-tart/