ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Meyer Lemon Curd Tart

Photo: Randy Mayor; Styling: Cindy Barr
Total time 4 hrs, 52 mins
Yield 10 servings (serving size: 1 wedge)

Ingredients

  • Crust:
  • 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
  • Filling:
  • 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
  • Meringue:
  • 3 large egg whites
  • 1/8 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup water

Nutrition 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

How to Make It

  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.