something about the start of spring just screams fresh citrus & this twist on a lemon meringue pie (my childhood favourite) is the perfect treat to kick off the arrival of a new season! it features a sweet tart shell base (almost shortbread like) with a matcha infused lemon filling. the filling is baked in the oven instead of on the stovetop, making for a very simple dessert to whip up.
the recipe uses aiya’s culinary grade matcha, which can easily be found online (check below for a promo code) or at a variety of super markets (whole foods, sprouts & publix). it is my favourite matcha to bake with as it keeps its strong & bold tea flavour even when mixed with other ingredients.
now this tart can easily be made into one large 9-inch tart, two smaller 6-inch tarts or two dozen mini tarts (hello store bought tart shells)! a wonderful treat to drop off to friends & family this upcoming easter. cheers to sunny days ahead & ALL the spring baking!
xo
ingredients
for the tart shell
- 1 1/2 cups all purpose flour
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, cold & cubed
- 3 tablespoons granulated sugar
- 2 tablespoons heavy cream
- 1 large egg yolk (reserve the white)
for the filling
- 2 teaspoons aiya’s culinary grade matcha
- 2 teaspoons hot water
- 5 large eggs
- 2 large egg yolks (reserve the whites)
- 2/3 cups granulated sugar
- 1 cup whipping cream
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1/4 teaspoon fine salt
for the meringue
- 3 large egg whites
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
directions
for the tart shell
- using a food processor add the flour, salt, sugar & butter. pulse until a pea sized crumb mixture is formed.
- add the heavy cream & egg yolk. pulse until dough comes together. turn out onto a lightly floured surface & shape into a disk. wrap in plastic & refrigerate for a minimum of 2 hours.
- on a lightly floured surface roll out dough to 1/4 inch thick. transfer to a 2-inch deep 9-inch tart shell. shape & trim edges.
- preheat oven to 350(f) degrees. line tart shell with parchment paper & fill with pie beads or dried beans. bake for 15 minutes, until golden before adding the filling. prepare the filling as the crust bakes.
for the filling
- in small mixing bowl stir together the matcha & water until the matcha is fully dissolved.
- transfer mixture to a large mixing bowl followed by the eggs, egg yolks, sugar, cream, lemon juice, lemon zest & salt. whisk until well combined.
- strain mixture through a fine mesh strainer & transfer to the partially baked tart shell. bake at 325(f) degrees until the edges have set & the center has a slight jiggle, about 30 to 35 minutes.
- let cool to room temperature before refrigerating until fully set, about 4 to 6 hours.
for the meringue
- in a clean glass mixing bowl whisk the egg whites to soft peaks. gradually add the sugar followed by the vanilla extract. continue whisking until stiff peaks are formed.
- transfer mixture to a piping bag fitted with a star tip & pipe dollops of the meringue on the chilled tart. using a kitchen torch brown the meringue.
- dust with additional matcha powder if desired & serve!
