4largeegg whites(reserved from the leftover whites from the lemon curd)
½cup pure honey
⅛teaspoonof 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.