Our Classic Lemon Tart recipe and creative uses for leftover egg whites

Angus Fergusson

The Classic Lemon Tart in our April issue took a whopping 13 tests until we perfected the recipe. Some of the questions we asked ourselves were: How do we make the filling as silky and citrusy as possible without compromising the texture when cooked? What size of a tart pan would yield the best results? What kind of dough would give us the flakiest and tastiest crust? The result is a delicious dessert that is not only decadent, but simple to make too. The only question remains: what to do with all the leftover egg whites from the recipe? 

On our Loose Ends page in the magazine, we offered a few tips on how to use your leftover egg whites from this recipe, including crispy oven fries and a high-protein breakfast idea. But another way to make use of your egg whites is to freeze them and save them for a rainy day.   

Re-use your plastic or styrofoam egg cartons by adding one egg white to each compartment. Cover and freeze. If you don’t have a usable egg carton, use a clean ice cube tray lined with plastic wrap. The plastic wrap will make it easy to pop out your egg white cubes for defrosting and use. If using egg cartons, either pop them out of the compartment, or simply use scissors to cut out the number of egg whites you need. Let come to room temperature before using. 

Crispy oven fries Toss two large sweet potatoes, cut into fries, with one egg white and one tbsp olive oil. Bake on a parchment-lined baking sheet at 400F for 40 min, flipping fries halfway through, until browned and crisp. 

High-protein breakfast Saute sliced red-pepper and firm-tofu strips with 1 sliced green onion Add whisked egg whites and season with salt and pepper. Cook until scrambled.