Make The Perfect Lemon Curd Tart From Scratch

My Lemon Curd Tart -- which is similar to a lemon meringue pie but the taste is through the roof. And I top it off with a small batch of Italian Meringue -- the sweetness perfectly offsets the lemon tanginess.

Equipment

Ingredients:
Lemon curd filling:
2/3 c (150g) unsalted butter
2/3 c (134g)sugar
Zest of 4 lemons -- and make sure you zest only the yellow part of the lemon. the white is bitter.
5 ounces of lemon juice
3 eggs and 3 yokes
Small batch Italian Meringue:
2/3 c (134g) sugar
1/4 c (60 ml) water
2 egg whites
1/2 tsp Cream of Tar Tar

Directions:
2. Make the Lemon curd filling. In a sauce pan, put Zest of 4 lemons, butter, 5 ounces of lemon juice, 2/3 c sugar and stir until the sugar and butter are disolved
3. In a separate heat-proof bowl, whisk together 3 eggs and 3 egg yokes
4. Temper the sugar mixture into the eggs and put it back into the sauce pan on medium heat.
5. Stir constantly until it thickens and coats the back of a spoon. More precisely, when it comes to 170 degrees, it's ready.
6. Pour into the cooled tart shell and let come to room temperature for 20 minutes then refrigerate until it is set -- about 3 hours.
7. Now for the small batch of Italian Meringue -- this part goes fast. In an electric/stand mixer, whisk two egg whites plus 1/2 tsp cream of tartar into stiff peaks.
8. In a sauce pan, bring to a boil 2/3 c sugar and 1/4 c water. Let it reach 240F.
9. Turn your mixer to high. Drizzle the sugar water into the egg whites right where the whisk almost meets the bowl. See video.
10. Pipe and torch it.
What's in my kitchen

Video Equipment I use
#lemoncurdtart #dessert
#valssweetkitchen

[donnahammond]

Love this Val! Now, when can I get a taste? 🥰

[patriciajohn]

I'm afraid that test for stiff peaks could spell kitchen disaster for me! Well, for the one who cleans up after me, anyway!😅