Ingredients
Method
- To make the lemon curd, beat together the egg yolks and sugar, in a medium saucepan.
- Pour in the lemon juice and zest.
- Stir continually and place the saucepan over medium-low heat.
- Continue stirring until the mixture is thick enough to coat the back of a spoon.
- Strain mixture into a shallow pan and discard the zest.
- Allow the mixture to cool slightly.
- Then, add butter if using, and whisk.
- Next, place plastic wrap over the lemon curd, directly on the surface.
- Cool to room temperature.
To Make the Meringue
- Then to make the meringue, bring a medium pot of water to a simmer.
- Place the egg whites and sugar in a medium bowl and whisk.
- Set eggs over simmering water.
- Whisk until the mixture thickens and reaches 160 F on a thermometer.
- Then, place the egg whites in the bowl of an electric mixer, fitted with a whisk attachment.
- Add cream of tartar.
- Whip on high speed until soft peaks form.
To Assemble:
- To assemble, smooth the lemon curd into the tart evenly.
- Swirl meringue decoratively over the tart, making sure to spread right to the edges.
- Since this meringue has already been cooked, set it under the broiler for 2 minutes just to get a little colour.
- Serve immediately.