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Meyer lemon honey meringue tart

Meyer Lemon Honey Meringue Tart

Meyer lemon and ginger curd filled sweet tart shell topped with toasty honey Swiss meringue
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Prep Time 30 minutes
Chilling time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 317 kcal

Equipment

Ingredients
 
 

For the meyer lemon curd:

  • 1 cup granulated sugar
  • 2 tablespoons Meyer lemon zest
  • 1 tablespoon fresh ginger, peeled and grated
  • 7 large egg yolks
  • 2 large whole eggs
  • ⅔ cup Meyer lemon juice
  • 6 tbsp unsalted butter, room temperature

For the toasted honey meringue:

  • 4 large egg whites (reserved from the leftover whites from the lemon curd)
  • ½ cup pure honey
  • ⅛ teaspoon of cream of tartar

Instructions
 

Meyer Lemon Curd

  • Combine the sugar, Meyer lemon zest, and grated ginger into a bowl. Rub the mix between your fingers to release the oils of the zest and the liquid of the ginger. The mixture will be like wet sand and very fragrant.
    1 cup granulated sugar, 1 tablespoon fresh ginger, peeled and grated, 2 tablespoons Meyer lemon zest
  • Whisk in the eggs and egg yolks, and lemon juice.
    7 large egg yolks, 2 large whole eggs, ⅔ cup Meyer lemon juice
  • 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.
    6 tablespoon unsalted butter, room temperature
  • Cook the curd until thick and just beginning to bubble around the edges, or until an instant read thermometer reaches 170F. The curd will thicken as it cools.
  • Strain the curd into a clean shallow bowl, and let it sit until it reaches room temperature. 
  • Pour the curd into the baked tart shell. Chill for at least 3-4 hours.
    1 batch sweet tart dough recipe, fully baked

Toasted Honey Meringue

  • Place a saucepan filled with a few inches of water 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. 
    4 large egg whites, ½ cup pure honey, ⅛ teaspoon of cream of tartar
  • 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 have stiff peaks and hold it's shape.
  • Using a spatula, 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 the meringue.

Nutrition

Calories: 317kcalCarbohydrates: 45gProtein: 6gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 230mgSodium: 55mgPotassium: 109mgFiber: 0.3gSugar: 43gVitamin A: 546IUVitamin C: 10mgCalcium: 35mgIron: 1mg
Keyword ginger, Honey Cardamom Peach Galettes, honey meringue, lemon tart, meyer lemon, tart
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