Luminous Lemon Meringue Tarts

Allergens

Eggs, Dairy

Ingredients

• For the Almond Crust:
• 1 cup almond flour
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1/3 cup unsalted butter, melted
• For the Lemon Curd:
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup fresh lemon juice
• Zest of 2 lemons
• 1/2 cup unsalted butter, cubed and softened
• For the Meringue:
• 4 large egg whites
• Pinch of cream of tartar
• 1/2 tsp pure vanilla extract
• 1/2 tsp lemon zest
• 1/2 tsp almond extract
• 1 cup granulated sugar

Instructions

1. Preheat oven to 350°F (180°C). In a medium bowl, combine almond flour, sugar, and salt. Add melted butter and mix until dough comes together. Press into the bottom of 4 tart pans with removable bottoms. Bake for 12 14 minutes or until lightly golden. Let cool on wire rack. For the lemon curd, whisk together sugar, eggs, lemon juice, and zest in a medium saucepan. Cook over low heat, stirring constantly, until thickened. Remove from heat and whisk in butter until fully incorporated. Pour curd into a bowl and let cool completely. In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, vanilla, lemon zest, and almond extract. Continue beating until stiff peaks form. Spread lemon curd over cooled crusts and top with meringue. Use a spatula or knife to create dramatic peaks on the meringue. Bake for 15 20 minutes or until meringue is golden brown. Let cool completely before removing from pans.

Chef’s Insight

The balance of tangy lemon curd and sweet meringue is reminiscent of a bright summer day in Scandinavia.

Notes

Serve with freshly brewed tea or coffee for an indulgent afternoon treat.