Rating: 4.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 0
  • 5 star values: 5
Julianna Grimes
Recipe by Cooking Light March 2011

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Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

total:
4 hrs 52 mins
Yield:
10 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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).

  • Preheat broiler.

  • 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.

Nutrition Facts

246 calories; fat 13.2g; saturated fat 5.6g; mono fat 5.3g; poly fat 0.5g; protein 2.8g; carbohydrates 31.6g; fiber 1.1g; cholesterol 80mg; iron 0.8mg; sodium 183mg; calcium 24mg.
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