CULVER CITY, Calif. (Ivanhoe Newswire) – Don’t want your holiday guests to ‘bah humbug’ your dessert after a big holiday dinner?
Put away the fruitcake and figgy pudding, and try Chef Kristy Choo’s lemon meringue tart. The best part: it’s only four ingredients.
"We [start] with fresh lemon juice, cream with sugar inside already, gelatin, and egg yolk," Choo told Ivanhoe. "That's it, that's all you need."
Mix the ingredients together and stir as the mixture cools over an ice bath. Watch for the mixture to thicken as it cools. Pour the custard into a tart shell, and refrigerate until it doesn't wobble.
Choo says you can make the tart with any citrus fruit which is in season. Just be sure to gauge the amount of added sugar based on how sweet the fruit is; very sweet fruits like oranges may not even need any.
Before serving, make the meringue. Mix three egg whites and a boiled mixture of sugar and water on high until it cools. Use it to top off the custard, along with some festive chocolate and for that extra touch add a gold leaf.
It's an easy recipe from someone used to creating more complicated desserts. Choo is known for her chocolate Christmas trees. She does a new design every year.
"It's very much like an art project that you do," Choo said.
The chocolate goes from liquid, to stenciled, to construction, even acting as a glue. “The key to working with the chocolate is you have to work it quickly and temperature control," Choo said.
Once built, Choo finishes it off with chocolate ornaments, sure to brighten any holiday table.
For the full recipe go to www.ivanhoe.com/recipes.
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