Lemon Curd Tart with Shortbread Crust

Ingredients

• 200g all-purpose flour
• 80g powdered sugar
• 120g cold unsalted butter, cubed
• 1 large egg yolk
• 2 tbsp ice water
• 4 large eggs
• 4 large egg yolks
• 200g granulated sugar
• 150ml fresh lemon juice (about 4–5 lemons)
• 2 tbsp lemon zest
• 120g unsalted butter, cubed, cold
• 3 large egg whites (for meringue)
• 150g granulated sugar (for meringue)
• 1/4 tsp cream of tartar

Instructions

1. 1

   Make the shortbread crust: blend flour, powdered sugar, and cold butter in a food processor until it resembles coarse crumbs. Add egg yolk and ice water. Pulse just until it comes together. Press into a 9-inch tart pan with a removable bottom. Refrigerate 30 minutes.

2. 2

   Prick the crust all over with a fork. Line with parchment and fill with pie weights. Bake at 375°F for 20 minutes. Remove weights and bake 10 more minutes until golden. Cool.

3. 3

   Make the curd: in a heatproof bowl over a saucepan of barely simmering water, whisk eggs, yolks, sugar, lemon juice, and zest. Cook, whisking frequently, for 12–15 minutes until the curd thickens and reaches 170°F.

4. 4

   Remove from heat. Add cold butter cubes a few at a time, whisking until incorporated and smooth. Strain through a fine-mesh sieve.

5. 5

   Pour warm curd into the cooled tart shell. Refrigerate for at least 3 hours until fully set.

6. 6

   Make the Italian meringue: heat 150g sugar with 1/4 cup water to 240°F (soft ball stage). Meanwhile, beat egg whites and cream of tartar to soft peaks. With the mixer running, slowly pour in the hot sugar syrup. Beat until stiff, glossy peaks form and the bowl is cool.

7. 7

   Spread or pipe meringue over the set tart. Toast with a kitchen torch until golden and lightly charred.

8. 8

   Serve within 2 hours of meringue application.