The following recipe makes one tart.
(Pictures, top row, left to right: Chef’s lemon curd tart made in class; my lemon curd tart made in class. Bottom row, left to right: my lemon curd tart made at home before torching and after torching/finished.
Fill sucrée shell about three-fourths full. Using a French star tube, pipe Swiss meringue on top of the lemon curd. Using a kitchen torch, lightly brown the Swiss meringue.
Tart is best when served at room temperature.
– Tart may be refrigerated for several days. Serve cold or at room temperature.