Meyer Lemon Curd Tart


  • Crust:
  • 1/3 cup macadamia nuts
  • 1/4 cup flaked sweetened coconut
  • 1/8 tsp salt
  • 36 vanilla wafers
  • 3 tbsp butter, melted
  • Filling:
  • 1/2 cup white sugar
  • 2 1/2 tsp cornstarch
  • Dash of salt
  • 1/ cup Meyer lemon juice (about 5 lemons)
  • 3 large egg yolks
  • 2 tbsp butter
  • 1/2 tsp Meyer lemon zest
  • Meringue:
  • 3 large egg yolks
  • 1/8 tsp salt
  • 1/4 cup white 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 running, drizzle butter through food chute, and process until blended.
  3. Press crumb mixture into the bottom and up the sides of a 9 inch tart pan. Bake at 400° for 10 minutes or until toasted. Cool on a wire rack.
  4. To prepare filling, combine 1/2 cup sugar, cornstarch, and salt in a medium saucepan. Whisk in lemon juice and egg yolks over medium heat, stirring constantly until mixture comes to a boil.
  5. Reduce heat to a simmer and continue stirring for 1 minute, or until slightly thick. Remove from heat and mix in butter and lemon zest. Spoon mixture into a medium bowl; cool slightly. Place plastic wrap directly over surface of lemon curd to prevent skin from forming. Chill at least 4 hours or overnight (curd will thicken as it cools.
  6. Preheat broiler.
  7. Spoon curd evenly into prepared crust.
  8. To prepare meringue, place 3 egg whites and salt in a large, clean bowl of a stand mixer. Beat on high speed until soft peaks form.
  9. Combine sugar and 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.

Calories: 246

Fat: 13.2

Protein: 2.8

Microformatting by hRecipe.


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