Calling all lemon meringue tart lovers! A buttery shortbread crust, super smooth lemon curd filling and golden swirls of meringue come together in this sweet and tart lemon dream.
- 6 oz Lorna Doone shortbread cookies (or similar brand)
- 4 Tbsp unsalted butter, melted
- 1 cup lemon juice (from 4-5 lemons)
- 2 Tbsp lemon zest
- 1 1/4 cups sugar
- 2 eggs
- 3 egg yolks (reserve the whites for the meringue)
- 1/4 tsp kosher salt
- 1 Tbsp corn starch
- 12 Tbsp unsalted butter, COLD (cut into 12 pieces)
- 3 egg whites
- 1/2 tsp cream of tartar
- 1/2 cup sugar
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Preheat the oven to 350 degrees. Process the cookies in a food processor fitted with a steel blade until finely ground. (Alternatively you can smash them with a rolling pin or mallet inside of a plastic bag.)
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Mix in the melted butter and press the crumbs into the bottom and up the side of a 9 inch fluted tart pan with a removable bottom. Use the bottom of a glass or a tamp to firmly press the crumbs down. Bake for 8 mins and remove to a wire rack to cool.
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Combine everything except the butter in a medium saucepan and whisk constantly over medium - med/low heat until thickened, about 10 mins. Keeping cooking and whisking until the mixture coats the back of a spoon.
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Add the cold butter, one piece at a time and whisk until blended before adding the next piece.
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Remove from heat and pass the lemon curd through a fine mesh sieve and discard the solids.
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Pour the lemon curd into the baked shell and smooth the top.
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Allow the egg whites to come to room temperature while you make the lemon curd. Whip the egg whites and cream of tarter on high speed until soft peaks form.
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Gradually add the sugar while whipping and continue to whip until stiff peaks form.
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Spoon or use a piping bag fitted with a star tip to pipe the meringue over the top of the lemon curd and bake until golden brown, about 12 minutes.
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Cool completely before slicing and serving. Pie may be refrigerated overnight, although the meringue may weep slightly.
Special Equipment: 9 inch fluted tart pan with a removable bottom
- Cook the curd over medium heat (don't let it boil) whisking CONSTANTLY.
- While many lemon curd recipes don't call for corn starch, I recommend it for this tart as it helps it to set.
- If your curd isn't thickening after 10 mins, keep going! It should be nappe (meaning it should coat the back of a spoon and hold its shape when you drag your finger across it).
- Be sure to use very cold butter to finish the curd. Whisk in one piece at a time, being sure each piece has dissolved before adding the next.
- Because this recipe calls for lemon zest, be sure to strain the finished curd through a fine mesh sieve before spreading in the tart shell. Straining will ensure a smooth finished product and will eliminate flecks of zest or little pieces of curdled, cooked egg.