If you don't have mini tart pans, make this dessert in a (9-inch) tart pan.
1/2 cup blanched almonds
3 tablespoons brown sugar
36 vanilla wafers
1/4 cup butter, melted
1 (10-ounce) jar lemon curd
3 large egg whites
1/8 teaspoon salt
1/4 cup granulated sugar
1/4 cup water
How to Make It
Preheat oven to 400°.
Combine first 3 ingredients in a food processor; process until finely ground. With motor on, drizzle butter through food chute; process until blended. Press about 1/4 cup crumbs into the bottom and up sides of each of 8 (4-inch) tart pans coated with cooking spray. Bake at 400° for 10 minutes or until toasted. Cool.
Spoon curd evenly into crusts. Place egg whites and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Combine granulated sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250°. Pour hot syrup in a thin stream over egg whites, beating until stiff peaks form. Spread egg white mixture over tarts. Broil 30 seconds or until lightly browned.
This was delicious. We made the lemon curd from scratch (Cooking Light 12/09 issue) rather than using store bought. The crust was perfect. We used an 11" tart pan and took it to a dinner party. Everyone LOVED it. I forwarded the recipe to three people. We're making again for Christmas dinner!
The crust completely fell apart. The taste was good, but I felt like I was serving a lemon meringue crumble, not a tart. It made a mess everywhere. I used a 9 inch tart not individual pans - perhaps it works better with those, but I won't try it again. Too disappointing.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!