A sweet and tart Meyer lemon and ginger curd filled sweet tart shell topped with honey Swiss meringue and toasted
Combine the sugar, Meyer lemon zest, and grated ginger into a bowl. Rub the mix between your hands to release the oils of the zest and the liquid of the ginger. The mixture will be like wet sand.
Add the eggs and egg yolks to the sugar mixture and whisk to combine thoroughly.
Add the Meyer lemon juice and whisk to combine.
Pour the mixture into a medium sauce pan, and place over a medium low heat. Add the butter. Stir continuously to keep the mixture moving so your eggs don't scramble.
Cook the curd until thick and just beginning to bubble, or until an instant read thermometer reaches 170F. The curd will thicken more in the refrigerator.
Strain the curd into a clean shallow bowl, and let it sit until it reaches room temperature.
Pour the curd into your cooled, fully baked tart shell. Use a spatula to spread the curd evenly in the tart shell. Place in the refrigerator to set up the filling, about 4 hours.
Place a couple inches of water in a medium saucepan. Place the saucepan over medium heat and bring to a simmer.
Place the egg whites, cream of tartar and the honey into the bowl of a stand mixer. Place the bowl over the saucepan of simmering water, whisking constantly until an instant read thermometer reads 160F.
Transfer the bowl to a stand mixer with a whip attachment and beat on medium high until the meringue is thick, glossy and pulling away from the sides of the bowl. Your meringue should hold it's shape.
Using a spatula, gently place scoops of meringue into the center of the chilled tart.
Make swoops and swirls with a small spatula. Use a hand blow torch to toast and brown the meringue.