For Easter dinner every year, I have to make something with citrus. Easter is the kick off to Spring, even if it’s 50 degrees outside. So, this year, I decided to make a Lemon Curd Swiss Merengue Tart.
The lemon curd is a recipe by @shiran_dickman No cornstarch like lemon Merengue pies, and it’s absolutely delicious! Its very rich from the butter with a deep lemon taste. The recipe is sinful!
I got the idea for the Swiss Merengue from @markwillis_cooks . Because it’s Swiss, it’s cooked over a double boiler first. No raw egg whites. But still with the beautiful peaks of a regular meringue. This is a great sweet and tart dessert!
Lemon Curd Swiss Meringue Tart.
Ingredients
- 2 cup crushed Nilla Wafers
- 1 stick butter, melted
- 1/3 cup sugar
Lemon Curd
- 2 large eggs
- 2 egg yolks
- 3/4 cup granulated sugar
- 1 tbsp lemon zest
- 1/2 cup freshly squeezed lemon juice
- 2 tbsp heavy cream
- 1 stick butter
Swiss Meringue
- 2 large egg whites
- 1/2 cup sugar
- 1/2 tsp vanilla
- 1/4 tsp cream of tartar
Instructions
- Mix wafer crumbs, sugar and melted butter. Press into the bottom and sides of a tart pan. Bake in a 350 degree oven for 10 minutes. Cool on a wire rack.
Lemon Curd
- In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick, about 10-15 minutes. It should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Allow to cool to room temperature, then fill the tart crust. Place in the refrigerator for at least an hour before serving.
Swiss Meringue
- Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Fill meringue into a piping bag with a star tip. Pipe meringue stars over the top on the tart. Use a torch to brown meringue. Serve immediately.
