Honey Lemon Curd Tart with Torched Meringue

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Meringue is a little tricky to make. If your utensils have any oil or dirt of any kind it will ruin the meringue.  When you crack the eggs the white should not be contaminated with any yolk.  Also when separating the eggs they separate better if they are cold.

After separating the eggs bring them to room temperature to ensure a good volume when whipped.  Another trick is to use eggs that are several days old, not fresh ones!  Older eggs will give the meringue more volumn!

Meringue 

4 egg whites at room temperature

1/3 c of honey + 1/3 c of caster sugar(very fine almost powdered sugar)

1/4  tsp of salt

1 tbsp lemon juice

1/4 tsp of vanilla

double boiler

On the stove in a double boiler bring water to a soft roll. Mix the caster sugar and honey together and whisk until it is melted.  (To make caster sugar place the sugar in a coffee grinder and pulse till the sugar is super fine). Add the egg white mixing constantly so it does not curdle.  Cook for about 10 min.

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Transfer the mixture to an electric mixer and whip on high for 8 minutes. Check the meringue for volumn and to see if it is glossy.  When you lift the meringue on the beaters it should look like the picture above.

Put the meringue in a pastry bag and refrigerate for an hour.  After you make the lemon curd tart  you can pipe the meringue directly on the tart and torch gently to caramelize the meringue.

Honey Lemon Curd

Yield approximately 1.5 c of lemon curd

4 large eggs

5 tbsp freshly squeezed lemon juice

1/4 c of honey

1/5 tsp of grated lemon zest

6 tbsp of unsalted butter, cut into pieces

A pinch of salt

1 lemon, sliced thinly (optional)

Powdered sugar for dusting the tarts (optional)

In a medium size heavy saucepan over low heat, whisk together the eggs, sugar, lemon juice, honey, lemon zest and a pinch of salt.  Bring to a simmer stirring constantly.

Add the butter and continue to cook,stirring until the lemon curd is thick enough to coat the back of a wooden spoon.

Strain the lemon curd through a sieve. Pour over the baked tart. Top with meringue and use a torch to lightly caramelize the meringue.

I garnished the tart with a sprinkle of powdered sugar and a thin slice of lemon.

For the tart dough recipe look for the pate brise recipe posted in a previous post.

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