Meyer Lemon Curd Tart

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Meyer Lemon Curd TartRecipe
Photo: Randy Mayor; Styling: Cindy Barr
10 servings (serving size: 1 wedge)


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1/3 cup macadamia nuts
1/4 cup flaked sweetened coconut
2 tablespoons brown sugar
1/8 teaspoon salt
36 vanilla wafers
3 tablespoons butter, melted
1/2 cup granulated sugar
2 1/2 teaspoons cornstarch
Dash of salt
1/2 cup fresh Meyer lemon juice (about 5 lemons)
3 large egg yolks
2 tablespoons butter
1/2 teaspoon grated Meyer lemon rind
3 large egg whites
1/8 teaspoon salt
1/4 cup granulated sugar
1/4 cup water


Total: 4 Hours, 52 Minutes

1. Preheat oven to 400°.

2. To prepare crust, combine the first 5 ingredients in a food processor; process until finely ground. With processor on, drizzle 3 tablespoons melted butter through food chute, and process until blended. Press crumb mixture into the bottom and up sides of a 9-inch metal tart pan. Bake at 400° for 10 minutes or until toasted. Cool on a wire rack.

3. To prepare filling, combine 1/2 cup granulated sugar, cornstarch, and dash of salt in a medium heavy saucepan, stirring with a whisk. Stir in lemon juice and egg yolks; bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer for 1 minute or until slightly thick, stirring constantly. Remove from heat; add 2 tablespoons butter and rind, stirring gently until butter melts. Spoon the mixture into a medium bowl; cool slightly. Place plastic wrap directly over surface of lemon curd, and chill at least 4 hours or overnight (mixture will thicken as it cools).

4. Preheat broiler.

5. Spoon curd evenly into prepared crust. Place 3 egg whites and 1/8 teaspoon salt in a large bowl, and beat with a mixer at high speed until soft peaks form. Combine 1/4 cup granulated sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 238°. Pour hot syrup in a thin stream over egg whites, beating until stiff peaks form. Spread meringue over tart. Broil 30 seconds or until lightly browned.

Created date

February 2011

Nutritional Information

Calories 246
Fat 13.2 g
Satfat 5.6 g
Monofat 5.3 g
Polyfat 0.5 g
Protein 2.8 g
Carbohydrate 31.6 g
Fiber 1.1 g
Cholesterol 80 mg
Iron 0.8 mg
Sodium 183 mg
Calcium 24 mg