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.
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).
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.
Having mastered (and loved) the C.L. cranberry curd tart with meringue, I thought this would be a great tart for the spring / summer. I always crave lemons in the spring / early summer, so seeing a big bag of meyer lemons on sale at the market made me jump for joy that I could test out this recipe. I have never had meyer lemons before, and I think I will stick to regular lemons if I decide to make this recipe again. The tang of meyer lemons (for me) is just off somehow; it tasted metallic (if you think maybe it's my saucepan, that did cross my mind, but I used the same pan as the cranberry curd and that didn't taste metallic at all...). Anyways, the crust is fantastic - I used shortbread girlscout cookies in lieu of wafers and pecans instead of macadamia since I couldn't find any at the store but made the rest as written. I would definitely give this another go to change up for my tastes, but it was prety easy to make and looks elegant - can only recommend you give it a try!
This gets four stars for flavor, but two stars for the meager amount of curd! I used a stoneware pie pan as I don't have a tart pan, and realizing that the curd would barely cover the bottom, I tripled the amount using the Lemon Curd recipe from the CL May 2000 issue (so as to be able to use whole eggs), with Meyer lemons. I used cornstarch to thicken the extra curd, and made the meringue as written here. The "pie" turned out nicely (love the crust) and even sliced well, but would have been pathetic without the extra curd. Of course the calorie count was increased, but at least this was a worthwhile dessert and the extra height may have allowed 12 servings instead of 10. I would make this again as modified but will need to simplify so as to make one batch of curd while allowing for egg whites to make the meringue.
excellent, we all loved it! For those looking for Meyer lemons, I found them this week in a small town in VA at our local large-scale retailer found in every small town, which happens to be based in Arkansas if you know what I mean... They are very special lemons, use them if you can!
I made this tart for my baking club that we have every week at my school and it was amazing! At first when I was baking it I thought it was going to turn out terrible since it didn't look as good as the picture of it looks on the recipe but it turned out to be fantastic! The process to bake it did take a while and was a little bit confusing at times but was totally worth it and made a delicious dessert:) Also I did not use meyer lemons like the recipe said and it turned out fine, and if you dont own a thermometer ( I dont) just guess on when the syrup is ready, its easy to do. The final result turned out to be a little messy but tasted so good you forgot all about it, the crust is perfection and the lemon is an unbelievable taste, I totally recommend this recipe to anyone!
Fantastic! We made this at our supper club last night and all thought this was one of the best desserts we have made.The thin layer of lemon curd with the outstanding crust was perfection! My husband who is not a dessert person loved it and wanted to know when I could make it again.
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