You can find my go-to recipe for Lemon Curd here. I think you will find this easy and it will become your go-to recipe too. One of the reasons I like this recipe is that the steps are condensed by mixing everything together in the food processor before you cook the mixture. Another reason I like this recipe is that it uses whole eggs so you won't have the messy job of separating the yolks (until you make the meringue).
Luscious Lemon Tart
1 recipe of Lemon Curd (see link above)
4.5 ounces all purpose flour (about 1 cup)
1/3 c. powdered sugar
1/4 c. toasted finely ground almonds
1/8 tsp. salt
7 Tablespoons chilled butter
3 large egg whites
1 cup sugar
1/3 cup water
1/8 tsp. salt
Make the Lemon Curd and chill.
To make the crust: Weigh the flour or lightly spoon the flour into a dry measuring cup and level.
Combine the flour, powdered sugar, ground almonds and 1/8 tsp. salt into the bowl of a food processor.
Pulse to combine.
Cut the butter into small pieces. Add to the flour mixture and pulse until mixture resembles coarse meal.
Press the crust into the bottom of a 9" round removable-bottom tart pan coated with baking spray.
Bake in a preheated 350 degree oven for 30 minutes. Cool on a wire rack.
To make the meringue, combine the 1/8 teaspoon salt, cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form.
Combine 1 cup sugar and 1/3 cup water in a sauce pan and bring to a boil. Cook, without stirring until the syrup reaches 250 on a candy thermometer. Gradually pour the hot sugar syrup in a thin stream into the egg whites. beating at medium speed, increasing the speed to high. Continue to beat until stiff peaks form.
Preheat the broiler.
Spoon the chilled curd into the prepared and cooled crust.
Top with the meringue and Broil for 2 minutes or until golden.
Grab yourself a fork and dig in!
...and that's What is Cooking At Cathy's ~ Enjoy!