A seasonal treat: Meyer Lemon Tart
Citrus season is a bright spot during the winter months in the northeast. Inspired by the bright yellow Meyer lemons at the market I thought an extra special lemon curd tart with torched meringue would be just the thing for January blues. It’s a bit of a project with some idle time waiting on the curd to set up, but would be a show-stopping dessert for Valentine’s Day this year – if you celebrate that is.
Meyer Lemon Curd
The Meyer lemon curd filling is bright, tangy, and rich. It’s very easy to get caught up eating it by the spoonful. Save this recipe to make lemon curd as a filling in other baked goods like doughnuts, cakes, or sandwich cookies.
Easy Flaky Tart Crust
The tart crust is so easy to prepare with the help of a food processor. The dough can also be made by hand in a mixing bowl by cutting in the butter with your fingertips. I added Meyer lemon zest and poppy seeds to the crust for a fun twist but they can be left out if you prefer.
Baking the lemon curd in the blind-baked crust ensures that the filling will set up and be firm once it cools and chills. This helps with getting nice clean cuts through the filling.
Making Swiss meringue is totally optional here but really adds an elegant and elevated touch to this already stunning tart. I mean, just look at the color of that Meyer lemon curd!
Swiss meringue is heated to a safe temperature over simmering water so that it is completely safe to eat without baking it as you would do with French meringue. It can be piped on or spread in rustic swoops with an offset spatula. To create the piped swirls I used a number 32 star tip from this piping tip set.
Using a Blow Torch to Toast Meringue
Now comes the really fun part… torching the meringue with a blow torch. I picked up this propane blow torch from my local hardware store. Read the user guide and follow all safety measures when using a blow torch. You can also toast the meringue under a broiler, but make sure to watch it closely so it doesn’t get too charred.
As you can see Swiss meringue is a little soft and the first slice won’t have super clean cuts. Subsequent slices were cleaner. Wipe the knife off after each cut. Chilling the tart after piping the meringue will also help to firm up the meringue a bit more.
This sunny yellow Meyer lemon meringue tart is the perfect winter dessert to lift your mood. You simply can’t eat this without a smile!
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