Meyer Lemon Curd Tart

Meyer Lemon Curd TartRecipe
Photo: Randy Mayor; Styling: Cindy Barr


10 servings (serving size: 1 wedge)
Total time: 4 Hours, 52 Minutes

Recipe from

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Recipe Time

Total: 4 Hours, 52 Minutes

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


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


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.