Meyer Lemon Curd Tart

Photo: Randy Mayor; Styling: Cindy Barr

Yield: 10 servings (serving size: 1 wedge)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 4 Hours, 52 Minutes

Nutritional Information

Amount per serving
  • Calories: 246
  • Fat: 13.2g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.8g
  • Carbohydrate: 31.6g
  • Fiber: 1.1g
  • Cholesterol: 80mg
  • Iron: 0.8mg
  • Sodium: 183mg
  • Calcium: 24mg

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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 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. 4. Preheat broiler.
  5. 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.
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