You can see my segment on Studio 5 here for Rustic Meyer Lemon Tarts.
This is a slight variation on that recipe plus the best meringue topping ever. Making the best lemon meringue tarts ever. I like the way this recipe is coming together.
Meyer Lemon Curd
6 egg yolks
1/2 cup sugar
1 tsp. cornstarch
Juice and zest of 2 medium Meyer
Lemons 6 tbsp. cold butter
In a medium sauce pan, combine egg yolks, sugar, cornstarch juice and lemon zest. Whisk together over medium heat, until sauce comes to a simmer. Stir for 1 minute, then remove from the heat and add butter, whisking until incorporated one tbsp. at a time.Scoop a heaping tbsp. of Meyer Lemon Curd into each baked tart shell. Place back into the oven for 5 minutes. Remove from the oven and cool completely before serving.
Whole Wheat Pastry Crust
3/4 cup butter, soft
1 cup sugar
1 cups whole wheat pastry flour ( I grind my own)
1 1/2 cups all purpose flour
1 tbsp. grated lemon zest
1 tbsp. fresh lemon juice
Cream together the sugar and butter. Add eggs and flour and mix until just combined. Press dough into the small tart molds, and press the dough against the sides. Bake at 350 degrees for 12-14 minutes until sides are slightly golden.
Remove from the oven and cool completely. Remove from the tart forms gently, as not to break them. Fill with the lemon curd and top with the meringue.
4 egg whites
1 cup sugar
1 tsp. of vanilla extract
Heat the sugar and the egg whites in a double boiler over medium heat for 5 minutes, while stirring and sugar dissolves.
Then place the egg white mixture in your mixer (I use my Kitchen Aid) and whisk on high for 3-4 minutes until light and fluffy. Add the vanilla and combine completely. You can spread the meringue on the tarts or pipe the meringue as you would frosting.
Place the meringue under the broiler for 1-2 minutes watching carefully not to burn to brown the meringue.