Meyer Lemon Curd Tart
Meyer Lemon Curd Tart might be just the dessert you are searching for. One portion of this dish contains approximately 3g of protein, 15g of fat, and From preparation to the plate, this recipe takes approximately 4 hours and 52 minutes. It is a good option if you're following a vegetarian diet.
Instructions
To prepare crust, combine the first 5 ingredients in a food processor; process until finely ground. With processor on, drizzle 3 tablespoons melted butter through food chute, and process until blended. Press crumb mixture into the bottom and up sides of a 9-inch metal tart pan.
Bake at 400 for 10 minutes or until toasted. Cool on a wire rack.
To prepare filling, combine 1/2 cup granulated sugar, cornstarch, and dash of salt in a medium heavy saucepan, stirring with a whisk. Stir in lemon juice and egg yolks; bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer for 1 minute or until slightly thick, stirring constantly.
Remove from heat; add 2 tablespoons butter and rind, stirring gently until butter melts. Spoon the mixture into a medium bowl; cool slightly.
Place plastic wrap directly over surface of lemon curd, and chill at least 4 hours or overnight (mixture will thicken as it cools).
Spoon curd evenly into prepared crust.
Place 3 egg whites and 1/8 teaspoon salt in a large bowl, and beat with a mixer at high speed until soft peaks form.
Combine 1/4 cup granulated sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 23
Pour hot syrup in a thin stream over egg whites, beating until stiff peaks form.
Spread meringue over tart. Broil 30 seconds or until lightly browned.