Lemon Curd Tart

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.

Ingredients

One sucrée shell, any size, blind-baked
Lemon curd
Swiss meringue

Technique

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.

Recipe Notes:
– Tart may be refrigerated for several days. Serve cold or at room temperature.

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