Lemon Meringue Tart (reduced fat, reduced sugar)


Two days ago - and a long time ago - my grandfather William Marion York was born. He passed away more than 10 years ago but I shall never forget him. Every year on his birthday I try to make one of his favorite meals. Well, I recreate one of his favorite meals and make it my own. This year I learned that one of his favorite desserts was Lemon Meringue Pie. We have vlaai in the Netherlands and I didn't see how I could order any in the Lemon Meringue variety this time of year so I set out to make my own.

 After a quick Google search I decided to make Lemon Meringue bars - and I came across a nice looking recipe from Martha Stewart. But the amount of butter had me changing the recipe in no time at all.

 I recently baked some Lemon-poppy seed crackle cookies from one of my favorite vegan cook books - Eat, Drink and Be Vegan... and decided to make that batter minus the poppy seeds for the bottom of the tart. Then I just reduced sugar through out for the rest of the recipe.

 Here is what I did - and why I like that I did it - the recipe is just as tasty and refreshing and easy to cut through:

 Crust:
1 cup all purpose flour
1/3 cup sugar
2 teaspoon lemon zest
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 package (8 grams) vanilla sugar
4 tablespoons each honey and melted coconut oil
3 tablespoons lemon juice

 Combine the dry ingredients and the wet ingredients in separate bowls. Then add them together and mix well. Mixture is crumbly. Press into a pie or tart tin. (If you can line it with parchment paper, it will make it all the easier to remove it when cool.) Bake at 350-F or 175-C degrees until golden about 8-11 minutes. 

 Filling:
3 eggs
3/4 cup sugar
1/4 cup lemon juice
1 tablespoon lemon zest

 Combine and mix well the above ingredients and pour over crust. Bake 18-20 minutes and remove from oven. Keep oven temperature at 350-F/175-C degrees. Make meringue.

 Topping:
3 egg whites
1/4 cup super fine sugar
1 package vanilla sugar

 Whisk in a bowl or mixer with whisk attachment until stiff peaks form. Spoon over tart and bake 8-10 minutes till golden but not brown. 

 Remove from oven and cool completely. May refrigerate until ready to serve. 

 Leftovers are great for breakfast on the go :) Just sayin'
A fine looking young man...
My grandparents are good looking on all sides of the family of course!

 Related Posts:
Pineapple upside-down Cinnamon Rolls
Pineapple upside-down cake
Chiles Rellanos
Corn rolls... coming soon

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