Light with a mousse-like texture, this dessert delivers smooth and refreshing flavors that are enhanced by the lemon zest and vanilla cookie base. 4580 PGA Boulevard, Palm Beach Gardens; 561.622.3222; proseccocafe.com
- 8 oz. all-purpose flour
- 1 ½ oz. powdered sugar
- 4 3/8 oz. butter, cut into cubes
- 1 egg yolk
- Rind of 1 lemon
- Rub flour, sugar, and butter until it resembles coarse crumbs.
- Add egg yolk and lemon rind and mix into a smooth paste. Do not overmix.
- Roll out and cut into 3-inch disks. Bake at 350 degrees for 10 minutes, then let cool.
- 2 eggs
- 2 egg yolks
- 1/3 cup sugar
- 2 teaspoons lemon rind
- 1/3 cup lemon juice
- 2 1/2 oz. butter, cut into cubes
- In a heavy saucepan on low heat, add eggs, egg yolks, and sugar, then whisk.
- Add lemon juice and lemon rind, continuing to whisk, then add butter.
- Continue over low heat for about 5 minutes until the mixture starts to thicken. Do not let it get too hot or it will curdle.
- Transfer to a bowl, cover, and cool.
Place disks on flat surface. Using a piping bag, pipe filling in dollops on disks. Chill while making meringue.
- 3 egg whites
- Pinch of cream of tartar
- 1/4 cup sugar
- Whisk the egg whites while slowly adding the cream of tartar and sugar. Mixture should be light and fluffy.
- Using a piping bag, add to tarts immediately and place in hot oven to lightly brown the tops.
- Chill until time to serve.
- Garnish with a lime zest.
This recipe is from our Winter 2021-2022 issue. Read more here.