One my favorite things about winter, is that citrus is in season! From cara cara oranges to blood oranges and meyer lemons. For this Lemon Tart with Meringue Topping, I used a combination of lemon blood orange juice! But you can use any combination of citrus that you like.
For the base of the recipe, I use my shortbread crust. I use this in my lemon bars and lemon raspberry bars as well.
The crust recipe is one I had on a flash card (when I was memorizing recipes from MasterChef). I believe it was from the May 2014 issue of Food Network Magazine.
For the curd, I used Ina Garden‘s recipe for lemon curd and subbed for blood orange juice 🙂 I like her recipe best, because it is fool proof!
For the variation in star tip sizes, I use the Ateco Star Pastry Set The set comes with ten pieces and they work for everything from meringues, to frosting cupcakes, cakes and more!
When making your lemon curd, DO NOT use a metal bowl. The acid from the citrus will pull from the metal and your curd will taste metallic. Please use a glass bowl 😀
- 8 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 1¼ cups all purpose flour
- ½ teaspoon vanilla extract
- 8 tablespoons unsalted butter, at room temperature
- 1¼ cups granulated sugar
- 4 large eggs, at room temperature
- ½ cup + 1 tablespoon fresh lemon (orange or grapefruit) juice
- ½ tablespoon lemon zest
- ½ teaspoon kosher salt
- 3 large egg whites
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees Fahrenheit.
- Spray 9 inch tart round with non stick spray
- In a bowl, mix together melted butter, flour, sugar, salt and vanilla extract until a dough forms.
- Press the dough into the tart pan and use a measuring cup to help push the dough into the sides of the pan.
- Allow the dough to rest in the refrigerator for 30 minutes.
- Once cooled, prick with a fork all over the surface of the crust.
- Bake for 25 minutes or until golden brown.
- Remove from oven and allow to cool completely.
- In a stand mixture, combine butter and sugar, until light and airy. Add in eggs, one at a time, mixing well in between each addition.
- Mix in the lemon juice and zest and salt.
- Pour the mixture into a heavy bottom sauce pan and heat on medium-low heat stirring constantly for 10-12 minutes.
- Once the curd is thickened, remove from heat and allow it to cool at room temperature.
- Pour the curd into the cooled tart crust.
- Allow to set in the fridge while making meringue topping.
- Place eggs and sugar in a heat proof bowl and set it over a pot of simmering water. Whisk vigorously for about 5 minutes, until the sugar is dissolved an the mixture has thickened. Using an electric mixer, whisk until the mixture is very light and fluffy, about 8 minutes. Add in the vanilla extract and whisk for another minute.
- Place meringue into a pipping bag and decorate the top of your tart.
- Use a kitchen torch to singe the meringue slightly.
- Serve immediately
- Enjoy 🙂
Make this recipe? I’d love to see! Please tag me using #CreateAmandasPlate or @AmandasPlate