Photo: Randy Mayor; Styling: Jan Gautro
8 servings (serving size: 1 tart)

If you don't have mini tart pans, make this dessert in a (9-inch) tart pan.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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.

Step 3

Preheat broiler.

Step 4

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.

Ratings & Reviews

KarenNP's Review

December 19, 2009
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!

BethAnne's Review

December 02, 2009
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.