Fresh, zingy lemon curd, lots of toasted meringue and a crispy pastry crust.
For the Crust
- 3 egg yolks
- 1/4 cup heavy cream
- 2 cup all-purpose flour
- 3/4 cup almond flour
- 1 cup unsalted butter COLD cut into 1/2-inch cubes, 226g
- 1/3 cup sugar
- 1/4 tsp salt
For the Curd
- 4 lemons at room temperature
- 1 1/2 cups sugar
- 1/2 cup 1 stick unsalted butter at room temperature, 113g
- 4 eggs at room temperature, large
- 1/4 cup corn starch
- 1/8 tsp salt
For the Meringue:
- 4 egg whites
- 1/4 tsp cream of tartar
- 3/4 cup sugar
For the Tart Shells
Mix the yolk and cream together in a small bowl and set aside.
Pulse the almond flour, all-purpose flour, corn starch, salt, and sugar together in a food processor.
Add the cubes of cold butter to the dry ingredients and pulse together until you get small crumbs.
Add the yolk mixture and pulse until just combined.
Divide into two portions, press into disks and wrap in plastic. Chill for at least and hour.
Roll out the chilled dough on a well floured surface (or roll it between two layers of cling wrap). Then press the dough into your form and trim the edges if desired. Cover the shells with parchment paper and pastry weights.
Bake at 425F for the 10 minutes, remove from oven and dock the bottom with a fork, then continue baking for about 15-20 minutes at 350F or until golden brown. Allow to cool.
For the Curd:
Zest then Juice and strain the lemons.
Add the sugar, corn starch, and lemon zest into your food processor to blend and pulse until the zest is very finely chopped.
Mix the butter, salt, and sugar until combined.
Add the eggs one at a time while mixing at medium speed.
Add 1/2 cup of lemon juice and mix until combined. Transfer to a pot over medium-low heat.
Stir constantly over medium-low heat until the curd finally comes together and thickens. It should coat a wooden spoon.
Spoon the warm lemon curd into the tarts. Chill for an hour before adding the meringue.
For the Meringue:
Mix the egg whites at high speed, add the cream of tartar and then SLOWLY add the sugar and mix until you get soft peaks.
Add a big dollop of meringue onto each tart. You can use a spoon to create more texture on the surface.
Use a small torch to toast the meringue.
- You can make the pastry dough by hand or using a blender! If you want to use your blender just divide the wet and dry mixtures as well as the butter in two equal batched and follow the same steps below.
- You can make the tart shells a day or two in advance, just store in an air tight container until ready to use.
- A few tablespoons of corn starch can be added to the curd at the beginning to ensure that it sets.
- If you're anxious about uncooked eggs then follow the steps below to pasteurize them or serve the tart with a dollop of whipped cream.
Serving: 125g | Calories: 440kcal | Carbohydrates: 57g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 120mg | Sodium: 75mg | Fiber: 1g | Sugar: 45g | Vitamin A: 200IU | Vitamin C: 2.5mg | Calcium: 20mg