Tru 10th Anniversary Gala Dinner
Sunday, June 28
5:30 p.m.
676 N. St. Clair Street
Chicago
(312) 202-0001
www.trurestaurant.com


Citrus Lemon Meringue Tarts
Chef Meg Galus - Tru Restaurant Chicago

Tart Shell

Ingredients:
  • 1 stick + 1 Tbs butter
  • 1/2 tsp vanilla extract
  • 2 cups cake flour, sifted
  • 1 tsp salt
  • 1/4 cup powdered sugar
  • 1 each whole eggs

Directions:
Cream the butter and sugar together using a mixer with paddle attachment. Add the egg and vanilla extract slowly. Add the flour and salt; paddle until just combined. Wrap and chill several hours or overnight. Roll out to desired thickness and place in a pie pan or tart ring. Using a fork, prick the shell to prevent air bubbles. Near the end of baking, pull from the oven and lightly brush with a whisked egg to seal the crust OR can use a store-bought tart shell.

FILLINGS:

Lemon Curd

Ingredients:
  • 1 cup lemon juice
  • 2 cups sugar
  • 8 ea egg yolks
  • 2 ea whole eggs
  • 1 ea vanilla bean (or 1 tsp vanilla extract)
  • 2 sticks butter