One of my favorite things about baking is how it allows me to escape for a bit. Whenever I'm making something, whether it's a new recipe or something I've made dozens of times, I find myself forgetting about the worries of my day at work, in my social life, whatever the stress may be, and just focusing on the task at hand - making something delicious. Baking is creating, and it's the perfect escape. Lately I've been using a notebook to keep track of my recipe ideas, and it's been filling up so quickly! When I look at the list of things I want to try it can be a bit overwhelming, but then I just think about how it's overwhelming in a fun way. Each recipe is a new challenge and the best part is that the results are usually pretty tasty (unless I burn down the apartment or something).
I've been trying to keep these thoughts in my head when I think about my blog and all of the effort I put into it. Some days it's easy to get down on yourself and think "why am I spending ALL this time doing something?" Having a blog is SO much effort - let alone a food blog where you have to spend hours making the content, photographing, editing, and writing the actual post (TBH sometimes it feels like I have nothing to write about) - and I often get so caught up in the stresses and forget to enjoy that I'm doing something I love. I have a full-time job which makes time management kind of challenging, but overall I love having a creative outlet to put my time into. Whenever I get stressed out about the blog, I remember how thankful I am for the ability and time to do something on the side, and the wonderful community that's out there supporting me!
Crust: Butter bottom (not sides) of 9-inch-diameter tart pan with removable bottom. Blend flour, sugar, grated lemon peel, and salt in a large mixing bowl. Add butter; blend with a pastry blender until coarse meal forms. Add egg yolks; blend until moist clumps form. Gather dough into ball. Press onto bottom and up sides of prepared pan. Freeze crust until firm, about 15 minutes. Preheat oven to 400°F. Bake crust 5 minutes. Press up sides with back of fork if falling. Continue to bake until golden, pressing up sides as needed, about 18 minutes longer. Cool completely. Maintain oven temperature.
Filling: Whisk sugar, eggs, yolks, and lemon peel in heavy medium saucepan. Whisk in lemon juice and wine. Cook over medium heat until custard thickens and just begins to bubble, whisking constantly, about 5 minutes. Transfer to medium bowl. Cool to just warm, stirring occasionally, about 15 minutes. Gradually whisk in cream. Pour filling into crust. Bake tart until filling is set in center and begins to puff at edges, about 20 minutes. Cool in pan on rack. Refrigerate at least 2 hours and up to 6 hours.
Meringue: Once tart is cool, whip egg whites, confectioner's sugar, and cream of tartar with a hand mixer until stiff peaks form. Layer on top of the tart and form swirls. Using a small blow torch, lightly toast the meringue.
Lemon Meringue Tart
Crust & Filling (modified from Bon Appetit)
- 1 cup unbleached all purpose flour
- 1/4 cup sugar
- 1 teaspoon finely grated lemon peel
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 2 large egg yolks
- 1/2 cup sugar
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon (packed) finely grated lemon peel
- 1/3 cup fresh lemon juice
- 2 tablespoons dry white wine
- 3/4 cup heavy whipping cream
- 3 eggs whites (room temperature)
- 1/3 cup confectioner's sugar
- 1/2 teaspoon cream of tartar