Meyer Lemon Curd + Tart Recipe

We're dorsum today alongside a 'Best of Recipes' postal service that nosotros seriously are craving too must brand 1 time to a greater extent than before long from 1 of our favourite cookbook's nosotros posted most a few years dorsum past times Heather Cameron from the Missing Goat Farm. Lemon pie has to endure 1 of our favourite desserts, too this Meyer Lemon Curd + Tart Recipe is to give-up the ghost for. Check out our postal service below.

MEYER LEMON CURD

Makes most four jars

v eggs
1 1⁄2 cups (300 g) granulated saccharide
1 1⁄2 cups (360 ml) fresh Meyer lemon juice (available wintertime to spring)
1 1⁄2 cups (375 g) unsalted butter, cubed
1⁄4 teaspoon salt

1 Place the eggs, sugar, too lemon juice inwards a double boiler. If you lot don't accept a double boiler role a large bowl on tiptop of a large saucepan too concord the pan inwards house alongside an oven mitt on. Whisk until smoothen too piece of job on whisking for most 5–7 minutes, until the mixture thickens. Remove from the rut too stir inwards the cubed butter too salt. Stir until it melts. Voila!

ii At this betoken you lot tin sack catch a spoon too enjoy, or ladle into jars to maintain inwards the refrigerator for a few weeks. You tin sack also permit cool completely inwards the refrigerator too and thence role it inwards a pie or tart (opposite).

MERINGUE TARTS
Now that you lot are inwards dearest alongside the previous recipe for Lemon Curd, you lot volition brand these tarts too and thence ship me a complaint maxim I am wicked equally you lot accept exactly eaten iii of them—it’s OK … I did too!

Makes four tarts
1 jounce (1 pint) Meyer Lemon Curd (see opposite) for filling

For the meringue:
four egg whites (general dominion of pollex for meringue is 1 egg white to 1⁄4 loving cup (50 g) sugar)
1 loving cup (200 g) superfine (caster) sugar
1 teaspoon vanilla extract (see page 129)

For the crumb crust:
1 1⁄4 cups (125 g) graham cracker (digestive biscuit) crumbs
1⁄4 loving cup (50 g) granulated saccharide
1⁄4 loving cup (60 g) butter, melted

1 Preheat the oven to 350°F/180°C/Gas 4.

ii Beat the egg whites inwards a stand upwardly mixer or alongside a hand-held electrical whisk until they laid about to theater up. Slowly showtime to add together the sugar. You may involve to halt too scrape downward the sides. Keep beating for most xv minutes until the egg whites are theater too tin sack stand upwardly up on their ain too the saccharide has dissolved completely. Fold inwards the vanilla extract.

3 Mix the crumb crust ingredients together inwards a bowl. Press the mixture firmly into individual, lined muffin pans or a pie plate—I used parchment (greaseproof) paper, because if you lot haven't noticed yet, I role it a lot.

four Bake the crust inwards the preheated oven for most 10 minutes. Let the shells cool completely too and thence spoon inwards your lemon curd filling.

v Pile the meringue high equally you lot tin sack on tiptop of the lemon curd—simply because it's fun too looks rattling cool.

vi Bake the tarts inwards the oven for unopen to other 10 minutes, but maintain your optic on them, thence the meringue doesn't over-brown. Let cool too and thence devour.