Lemon Curd Meringue Tart
The tart is generally an ideal choice when you are craving for something sweet for yourself or to treat your loved ones. They can be individual or one big as in today’s recipe. The fillings are infinite, creating the possibility of different cream-fruit combinations.
This lemon curd meringue tart is very simple in preparation and you may even have prepared lemon curd and frolla pastry dough on hand and put them together whenever you want. Meringue on the top adds flavor and sweetness, since lemon curd is a bit pungent. Another idea is to add different fruits on top instead of using meringue frosting (we recommend forest fruits, using one type or mix). As you can see the choices are endless, so experiment, don’t limit yourself and most importantly: enjoy every step!
Cook half of frolla pastry dough in case you are preparing one opened tart as in the pictures.
After baking the tart shell, let it cool to room temperature.
Cook the whole recipe of lemon curd and let it cool completely.
Place the lemon curd on the tart shell and leave it in the fridge for at least 10 minutes.
Prepare the meringue frosting and with a pastry bag, pipe it on top of the tart.
Torch the piped meringue frosting as the final step.
Serve this lemon curd meringue tart immediately or when desired.
Photography by Eranda Janku