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Perfect Lemon Curd Tart Recipe with Torched Meringue and Easy Shortbread Base

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A bright and luscious lemon curd tart with a crisp shortbread base and a lightly torched, fluffy meringue topping. This dessert is elegant yet approachable, perfect for any occasion.

Ingredients

  • All-purpose flour – 1 ½ cups (190 g)
  • Powdered sugar – ½ cup (60 g)
  • Unsalted butter – ¾ cup (170 g), cold and cubed
  • Salt – ¼ tsp
  • Vanilla extract – 1 tsp
  • Fresh lemons – 3 large (zest and juice, about ¾ cup/180 ml juice)
  • Granulated sugar – 1 cup (200 g)
  • Large eggs – 3
  • Egg yolks – 2 additional
  • Unsalted butter – 6 tbsp (85 g), cut into small cubes
  • Cornstarch – 1 tbsp (optional)
  • Large egg whites – 4
  • Granulated sugar – ¾ cup (150 g)
  • Cream of tartar – ¼ tsp
  • Vanilla extract – 1 tsp (optional)

Instructions

  1. Make the Shortbread Base: Combine the flour, powdered sugar, and salt in a mixing bowl. Add the cold, cubed butter and vanilla extract. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs (about 5 minutes). Keep the butter cold to ensure a crumbly texture.
  2. Press the dough evenly into the bottom and up the sides of a 9-inch tart pan to about ¼ inch thickness. Chill the crust in the refrigerator for at least 30 minutes.
  3. Preheat oven to 350°F (175°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment. Bake an additional 10-12 minutes until golden and firm. Let cool completely.
  4. Prepare the Lemon Curd: In a medium saucepan, whisk together sugar, eggs, egg yolks, lemon zest, and lemon juice over low heat. Cook gently, stirring constantly, until thickened and coats the back of a spoon (8-10 minutes). Avoid boiling.
  5. Remove from heat and whisk in butter cubes until melted and smooth. For thicker curd, stir in 1 tbsp cornstarch dissolved in water before heating. Strain through a fine mesh sieve to remove zest bits.
  6. Cover lemon curd with plastic wrap directly on the surface and chill for at least 2 hours until set.
  7. Make the Meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating until stiff, glossy peaks form. Add vanilla extract and mix briefly.
  8. Assemble the Tart: Spread chilled lemon curd evenly over cooled shortbread crust. Add meringue on top using a spatula or piping bag, creating peaks or swirls.
  9. Torch the Meringue: Carefully brown meringue peaks with a culinary blowtorch, moving flame in small circles to avoid burning. Aim for a golden, lightly charred finish. Alternatively, broil for 1-2 minutes watching closely.
  10. Let tart rest at room temperature for 10 minutes before serving.

Notes

Keep butter cold for a flaky shortbread crust. Cook lemon curd slowly on low heat to avoid curdling. Whip egg whites at room temperature for maximum volume. Add sugar gradually to stabilize meringue. Use a blowtorch carefully to avoid burning. Lemon curd can be made up to 3 days ahead and stored covered in the fridge. Meringue can be broiled if no torch is available. For gluten-free, substitute almond flour for all-purpose flour.

Nutrition

Keywords: lemon curd tart, torched meringue, shortbread base, lemon dessert, easy tart recipe, citrus tart, homemade lemon curd

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